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The Boat Shed Kitchen

White Chocolate Cranberry Cookies

These white chocolate cranberry cookies are soft, buttery, and full of flavor. The richness of white chocolate pairs beautifully with the tang of dried cranberries, all wrapped in a chewy cookie base that stays tender for days.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Calories: 190
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. Cream butter and both sugars until light and fluffy.
  3. Add eggs and vanilla. Mix well.
  4. In a separate bowl, combine flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet, mixing just until combined.
  6. Fold in white chocolate chips and cranberries.
  7. Scoop dough onto baking sheets.
  8. See full steps with tips & photos → https://theboatshedcafe.com/white-chocolate-cranberry-cookies/

Notes

  • Don’t overbake—cookies continue cooking on the pan as they cool.
  • For thicker cookies, chill the dough for 30 minutes before baking.
  • Try using orange zest for a citrusy twist!