Adding a twist to the classic Nestle Toll House chocolate chip cookie is as easy as swapping in a few ingredients for these festive White Chocolate Cranberry Cookies.
For the Thanksgiving and Christmas holidays, I tweaked the OG Nestle Toll House chocolate chip cookie recipe by leaving the chocolate chips out and tagging in white chocolate chips, dried cranberries, and walnuts.
I could lie and tell you that these are "healthier" than your average chocolate chip cookie, but let's be real. Dried cranberries are fruity little sugar bombs. It's the holidays, enjoy a cookie or five. 2020 is almost over and 2021 looks like a promising year to lose that Covid-15. So with what's left of 2020, I say go ahead and indulge in these White Chocolate Cranberry Cookies.
These White Chocolate Chip Cranberry Cookies Are:
- Adapted from the OG Nestle Toll House chocolate chip cookie recipe
- Perfect for Fall and holiday baking
- Loaded with creamy white chocolate chips, tart dried cranberries, and luxurious walnuts
- Easy to make!
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How to Make White Chocolate Cranberry Cookies
To make these scrummy cranberry cookies with white chocolate chips you will need the following ingredients:
INGREDIENTS
- granulated sugar
- light brown sugar
- butter or shortening
- large eggs
- vanilla extract
- flour
- baking soda
- salt
- white chocolate chips (I used Ghirardelli)
- dried cranberries
- walnut pieces
INSTRUCTIONS
Add ¾ cup granulated sugar, ½ cup light brown sugar, and 1 cup shortening to a mixing bowl.
Cream sugar and butter or shortening together with a hand mixer until well combined, approximately 2 minutes.
Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
Add the second large egg and mix until combined.
Combine 2 ¼ cups flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. Stir.
Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
Add 1 cup white chocolate chips, 1 cup crushed walnuts (optional), and ½ cup dried cranberries to the mixing bowl, and mix by hand with a spoon until just combined.
Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
Refrigerate for at least 4 hours or overnight.
Preheat the oven to 325 degrees Fahrenheit.
Remove cookie dough from the refrigerator.
Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
Bake for 11-12 minutes.
Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.
*These are the nice, crisp type of cookie you want to enjoy with a glass of milk. While crisp is good, biting into a rock is not. Keep your cookies moist with this hot tip.
Frequently Asked Questions
Store leftover white chocolate chip cranberry cookies in an airtight container at room temperature for up to 1 week. To keep them soft, add a piece of bread to the container.
Once baked, White Chocolate Chip Cranberry Cookies are freezer-friendly. Add cookies to an airtight freezer-safe bag or container and freeze for up to 2 months. When you are ready to enjoy them, thaw the cookies on the counter and dive in once they’ve reached room temperature.
Hot Tip for Moist Cookies
Tuck a piece of bread in along with your cookies in a sealed container to keep 'em moist. For real-real, it works! And solves the age-old question of what to do with the butt of the bread loaf.
Tip for Success: Chill the Cookie Dough
Chill the White Chocolate Chip Cranberry Cookie dough in the refrigerator for 4 hours before baking. Refrigerating cookie dough helps firm up soft cookie doughs and prevents cookies from over-spreading during baking. A trip to the fridge also gives the flavors in the cookie dough a chance to get acquainted.
If you like these White Chocolate Cranberry Cookies, you might also like these tasty and sweet treats:
White Chocolate Cranberry Cookies
Ingredients
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup butter or shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips (Ghirardelli)
- 1 cup walnut pieces slightly crushed
- ½ cup dried cranberries
Instructions
- Add ¾ cup granulated sugar, ½ cup light brown sugar, and 1 cup butter or shortening to a mixing bowl.
- Cream sugar and butter or shortening together with a hand mixer until well combined, approximately 2 minutes.
- Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
- Add the second large egg and mix until combined.
- Combine 2 ¼ cups flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. Stir.
- Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
- Add 1 cup white chocolate chips, 1 cup crushed walnuts, and ½ cup dried cranberries to the mixing bowl, and mix by hand with a spoon until just combined.
- Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove cookie dough from the refrigerator.
- Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
- Bake for 11-12 minutes.
- Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
- Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.
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