Cranberries add a sharp pop against creamy white chocolate in these soft, chewy cookies.
A brief soak keeps the fruit tender and the dough chills long enough to bake with crisp, golden edges.
Recipe and photo: Blue Flame Kitchen chefs Grant Parry and Nicole Padley
There’s something about the combination of white chocolate and cranberry that never goes out of style. These cookies are soft in the middle, crisp on the edges and loaded with buttery richness. The secret is soaking the cranberries just long enough to keep them tender without weighing down the dough.
Chill them before baking for that perfect texture and watch them disappear while they’re still warm.
BFK Cranberry White Chocolate Chip Cookies
Soft, chewy cookies with cranberries and creamy white chocolate in every bite. A sweet and simple treat for any season but especially festive during the holidays.
Ingredients
- 3/4 cup dried cranberries, soaked
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 tbsp vanilla
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup white chocolate chips
Instructions
- Soak the dried cranberries in hot water for 15-20 minutes.
- Cream butter, brown sugar, sugar, salt and vanilla until light and fluffy.
- Add eggs one at a time — scrape the bowl down as you add the eggs.
- In a separate bowl, whisk together flour and baking powder. Add into the butter mixture and stir until just combined.
- Drain the soaked cranberries — make sure the water is completely drained off so it doesn’t make the batter too wet.
- Add chocolate chips and the soaked cranberries to the cookie dough. Stir until combined.
- Scoop the cookies onto a lined baking sheet and chill for 30 minutes before baking.
- Preheat your oven to 350° F and bake the cookies for 10-12 minutes on the middle rack.
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