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A plate piled with soft white chocolate cranberry cookies

White Chocolate Cranberry Cookies (Soft and Chewy)

Soft, chewy cookies filled with creamy white chocolate, tart dried cranberries, and a hint of orange. They bake up thick with crisp edges and tender centers.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted butter room temperature
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries roughly chopped if large
  • 1 tbsp orange zest from 1 orange, optional but recommended

Method
 

  1. Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
  2. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy, 2 to 3 minutes. Scrape the bowl.
  3. Beat in the egg, egg yolk, and vanilla on medium speed until smooth and slightly thickened, about 30 seconds.
  4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined.
  5. Add the dry ingredients to the wet ingredients and mix on low just until a few streaks of flour remain. Do not overmix.
  6. Fold in the white chocolate chips, dried cranberries, and orange zest (if using) with a spatula until evenly distributed.
  7. Scoop the dough into 1.5 tablespoon portions (a #40 scoop works well) and arrange them at least 2 inches apart on the prepared sheets. For thicker cookies, chill the scooped dough for 20 to 30 minutes.
  8. Bake one sheet at a time for 9 to 11 minutes, until edges are just set and turning light golden and centers still look pale and soft.
  9. Optional: Immediately after baking, gently press a few extra white chocolate chips or cranberry bits onto the tops for a bakery look. Let cookies cool on the sheet for 5 minutes.
  10. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Notes

For uniform cookies, use a #40 (1.5 tablespoon) scoop and weigh dough balls to about 30 to 32 grams each.
Underbake slightly for the best chewy texture; they’ll set up as they cool on the sheet.
If your cranberries are on the large side, roughly chop them so every cookie has a balanced bite.
Press a few extra chips on top right after baking for a pretty finish.