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The Boat Shed Kitchen

White Chocolate Cranberry Cookies

These white chocolate cranberry cookies are buttery, chewy, and filled with the perfect balance of sweet and tart. Made in under 30 minutes (plus chilling time), they’re a bakery-style treat that’s great for cookie swaps, gifting, or simply enjoying with coffee.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • ½ tsp salt
  • 1½ cups white chocolate chips
  • 1½ cups dried cranberries

Method
 

  1. Cream butter and sugars until fluffy. Add eggs and vanilla.
  2. Mix dry ingredients separately; combine with wet mixture.
  3. Fold in chips and cranberries. Chill dough.
  4. Scoop and bake at 350°F for 9–11 mins. Cool and enjoy.
  5. See full steps with tips & photos → https://theboatshedcafe.com/white-chocolate-cranberry-cookies-2-2/

Notes

  • For extra texture, you can add chopped pecans or a sprinkle of sea salt on top before baking.
  • If you like thicker cookies, chill the dough overnight.