These Cranberry White Chocolate Cookies have a chunky, chewy bite with the taste of sweet white chocolate, pecans, and tart cranberry bits. Easy to stir up and bake in a jiffy!

I've never met a cookie I didn't like. Well, except for the burnt ones, which were due to not setting the timer. Happens every time I neglect to punch those little buttons!

These Chocolate Chip Cookies seem to be a favorite. And there are many variations on the traditional recipe, like these Royale Chocolate Chip Cookies made with macadamia nuts, coconut, and oatmeal. Simply divine!

And for another chocolate-chip cookie, here's Pecan Magic Cookies (Easy 5-Ingredient Recipe). It is similar to Hello Doly cookie bars. So quick, so easy, and so delicious!

As an Amazon Associate, I earn from qualifying purchases through links on Louisiana Woman Blog. Thanks!

Jump to:

Baking With Buttermilk
Ingredients
Instructions
Top Tip
More Cookies
📖 Recipe
Comments

Baking With Buttermilk

This Cranberry White Chocolate Cookies recipe is pretty basic except for the addition of buttermilk. It reacts with baking soda, causing more lift in the cookies as they bake. I listed the option to use regular milk in the ingredients below, but only if you're out of the buttermilk. I experimented with both and noticed a difference. Also, using buttermilk in cakes and cookies will help them brown less.

Ingredients

All-purpose flour - the body of the cookie.
Baking soda - reacts with the buttermilk to help bring lift to the baked cookies.
Salt - it enhances all flavors.
Salted butter - for flavor and richness.
Brown sugar - has a richer flavor than white sugar.
Whole eggs - for binding the cookie dough, adding moisture, and acting as a leavening agent.
Buttermilk - works with the soda to give the cookie more lift.
Vanilla extract - for a boost of flavor.
Dried cranberries - for sweet tartness and texture.
White chocolate chips - a sweet chunk of taste and texture.
Pecans - roughly chopped for crunch and nutty taste.

See the recipe card below for specific ingredient amounts and their nutrition facts.

Instructions

The dried cranberries, white chocolate chips, and chopped pecans make this a chunky, chewy cookie. The sweet flavors of the white chocolate and the tartness of the cranberries complement each other well.

Cookie dough spooned onto a cookie sheet.

Prepare cookie sheets by lining them with parchment paper.
Combine and stir together flour, baking soda, and salt in a medium-sized bowl.
With an electric mixer, cream butter and sugar together in a large bowl.
Mix in eggs, one at a time.
Mix the dry ingredients into the butter mixture a little at a time.
Stir in the buttermilk or milk and the vanilla into the dough.
Stir in the cranberries, white chocolate chips, and pecans, taking care not to overmix.
Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees.
Remove the dough from the refrigerator and spoon the cookie dough by rounded teaspoons onto the cookie sheets, 2 inches apart.
Place the pan in the middle of the oven and bake for 15 minutes.
Move cookies to a cooling rack and serve when cooled.

I like making these around the Christmas holidays and for Valentine's Day. They are perfect for those non-chocolate lovers and are so festive! Especially if you dip them halfway into some melted white chocolate bark or white chocolate chips. You can also drizzle the melted confection over their tops. So pretty and delicious!

HINT: Baking with parchment paper makes cleanup easy.

Top Tip

Roasting the pecans in a small skillet on the stove before mixing them into the dough gives the cookies a richer, nuttier flavor. Be sure to let them cool a bit before adding them in.