White Chocolate Cranberry Cookies are an easy and delicious cookie that are perfect for a holiday cookie exchange or at any other time of the year. We actually enjoy them all year long and especially like adding chopped pecans for a little added crunch!
This week I'm celebrating cranberry recipes on House of Nash Eats! I love the cranberry flavor and have shared many cranberry recipes in the past. Some other fan favorites are my Cranberry Jello, Fresh Cranberry Shortbread Bars, and Cranberry Coconut Cake!
I'm a huge fan of pairing tart cranberries with sweet white chocolate together. It's one of my favorite flavor combinations and I definitely don't wait for the holiday season to roll around to make these cookies, since dried cranberries are available all year round.
And the chopped pecans give the BEST flavor and crunch to these cookies! Although you could leave them out or sub in walnuts, macadamia nuts, or pistachios instead if you prefer
Be sure to enjoy your soft and chewy white chocolate chip cranberry cookies while they’re fresh and warm from the oven! I mean, they are still delicious once they’ve cooled down to room temp, but I just cannot resist breaking one in half while they are still hot inside and it with a glass of cold milk! You’ll have a hard time eating just one.
How to make white chocolate cranberry cookies
- Preheat your oven to 375 degrees F. Line a couple of baking sheets with parchment paper for easy clean up.
- In a large bowl, beat together the butter and the sugars until they are creamy and light. This usually takes around 2-3 minutes and a little secret is that your butter doesn't have to be perfectly softened to room temperature to do it. If you cube the butter and start beating it with your sugar, it will soften up as it goes.
- Beat in the eggs and the vanilla. Be sure to scrape the bottom and sides of the bowl so they are evenly incorporated into the cookie dough.
- Carefully add in the flour, salt, and baking soda. Mix the dry ingredients in on the lowest speed or you will have an explosion of flour all over your kitchen!
- Mix in the white chocolate chips, dried cranberries, and the pecans. It only takes a few seconds for a stand mixer to do this, or you could always mix these in by hand so as not to overwork the dough.
- Use a cookie scoop to scoop and drop balls of cookie dough onto the prepared baking sheets. Bake for 8-10 minutes. The cookies should star turning golden brown just around the edges but may even look slightly underbaked in the middle. This is key to making sure your cookies stay soft & chewy and they will finish setting up on the baking sheet after removing them from the oven.
- Decorate! This is a vanity move, but I like to press a few extra cranberries, chopped pecans, and white chocolate chips onto the tops of the cookies while they are still hot. It just makes them a little prettier and more professional looking.
Can you freeze white chocolate cranberry cookies?
Yes! You can freeze these cookies in an airtight container for up to a couple of months, giving you plenty of time to enjoy them if you want to pace yourself so you don't eat them all at once!
Other Cranberry Recipes to Try Today!
- Cranberry Fluff Salad
- Cranberry Orange Pull Apart Monkey Bread
- Homemade Cranberry Sauce
- Cranberry Apple Pie
- Sugared Cranberries
- Cranberry Salsa with Cream Cheese
White Chocolate Recipes to Save for Later!
- Homemade White Hot Chocolate
- White Chocolate Macadamia Nut Cookies
- White Chocolate Raspberry Truffle Ice Cream
- White Chocolate Cranberry Blondies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
White Chocolate Cranberry Cookies
- 1 cup salted butter softened
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ¾ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- 1 ¼ cups dried cranberries
- 1 cup pecans roughly chopped
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until light, about 2-3 minutes.
- Add the eggs and vanilla and beat again.
- Add flour, salt, baking soda, mixing on low speed at first until combined.
- Stir in the white chocolate chips, dried cranberries, and pecans.
- Use a cookie scoop to scoop mounds of dough onto the prepared baking sheets, spacing the cookies a couple of inches apart so they can spread. Bake for 8-10 minutes until the cookies are golden brown around the edges, but still look slightly underbaked in the middle.
- If you want to, you can stick additional cranberries, chopped pecans, and white chocolate chips on top to decorate.
- These cookies will freeze well for up to 2 months in a freezer-safe, airtight container.
- Substitutions: Feel free to swap out the pecans for walnuts, macadamia nuts, or pistachios instead. Or leave the nuts out altogether if you aren't a fan.