These cranberry white chocolate chip cookies are chewy are just the right amount of tart and sweet! They are made with dried cranberries and plenty of white chocolate chips!
We like our cookies on the chewy side. Using brown sugar gives these a chewy texture, and a golden flavor that is the perfect contrast to the tart cranberries.
Other cookies to bake!
Ingredients for cranberry white chocolate chip cookies:
- 4 ½ cups flour
- 2 tsp baking soda
- ¾ tsp salt
- 2 cups butter softened
- 1 ½ cups dark brown sugar packed
- 1 ½ cups sugar
- 1 ½ tsp orange extract
- 2 tbls vanilla extract
- 4 eggs
- 4 cups white chocolate chips
- 2 ½ cups dried cranberries
Instructions for cranberry white chocolate chip cookies:
Whisk flour, baking soda and salt in a bowl.
Place butter in the bowl of a mixer and beat until fluffy and almost white. Add in both sugars in with the butter and beat until fully incorporated. Mix in eggs one at a time until just incorporated. Add orange and vanilla extracts.
Add in flour mixture and beat until almost completely incorporated. Fold in the white chocolate chips and dried cranberries. Chill dough at least 2 hours or overnight.
Instructions to bake cookies:
Pre-heat oven to 375 F.
Using a small cookie scoop dip dough onto a cookie sheet. Bake cookies for 12 minutes, rotating halfway through. Remove cookies and allow to cool for 5-6 minutes. Using a spatula, lift cookies off pan, and place on rack to cool. Repeat to make the rest of the cookies.
You can make the cookie dough ahead of time and keep in the refrigerator for 1 week. If you plan to freeze the cookie dough, scoop into balls, allow to freeze, and then place in a freezer bag. Write baking instructions on the outside of the bag with a marker.
Keywords: cranberries, white chocolate, cookies