Double White Chocolate Cranberry Cookies

Double White Chocolate Cranberry Cookies are thick, chewy, moist cookies filled with White Chocolate Pudding, Dried Cranberries & White Chocolate Chips! Perfect for your Homemade Gift Box or Christmas Cookie Box!

So I went to dinner the other week with my girlfriends at a very nice restaurant. I got home from the restaurant, now in light (as the restaurant was dimly light) I looked down at my hands to see them dirty and black.

First I thought, that was a nice restaurant it couldn't be dirty, then after about 10 minutes of thinking, I finally realized it was these new black jeans I just bought. I was so excited to get them. They are some skinny Hudson jeans and since I have the blue jean version and wear them to pieces I just knew it was a fabulous purchase getting them in black.

Well, I washed them after that experience, twice now, but they still make my hands so dirty!! I hate it but I love these jeans!!

Hopefully, a third wash will do the trick.

So these cookies.

I am usually not one for dried fruit. I am always so depressed when I grab a bar of what I think its Cadbury Dairy Milk only to find out its Fruit & Nut, gross. I like nuts by most of the time I am a nut less in my desserts kind of girl. I do however love nuts in my toffee brittle. But fruit not so much, except for fruit pies or fruit tarts but I guess thats, not dried fruits. Well anyways, everyone and their mom seem to love white chocolate cranberry cookies so naturally, I decided to give em a go.

I put my spin on them and used White Chocolate Pudding in the mix. I'm sure someone else out there has done it but I sure haven't seen it before!  I was pleasantly surprised by how much I enjoyed these cookies. I took some to work and would eagerly eat my lunch to get to my cookie. These are soft, chewy, and irresistible!

Let's get to the recipe.

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• Ingredients
• Instructions
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Ingredients

• All-Purpose Flour. Also known as plain flour, the key to a good cookie is measuring your flour properly. Too much flour or too little can drastically alter the cookie. If you must use cup measurements then use a spoon to scoop the flour into the measuring cup then use a knife to scrape the top off so it's an even cup. I much prefer weighing the flour, it's the only way I measure it.
• Baking Soda. This chemical leavening agent will make the cookies rise properly.
• Salt. Salt not only balances out all of the sweetness but also helps enhance all of the other ingredient's flavor profiles.
• Unsalted Butter. Your butter is going to cream with sugar so it is crucial that the butter is softened to room temperature.
• Sugar. Granulated sugar and light brown sugar are needed, the white sugar helps the cookies spread and the brown sugar provides moisture, chewiness, and flavor.
• Large Eggs. Your eggs need to be at room temperature, a quick way to warm them up is to place them in a bowl of warm water for 5 minutes.
• Pure Vanilla Extract. Make sure you are using the real stuff!
• White Chocolate or Vanilla Instant Pudding Mix. I have seen both Godiva and Hershey instant pudding mixes, but I have also used vanilla pudding mix and both are delicious!
• White Chocolate Chips. I like to use Callebaut White Chocolate Callets or chopped chocolate bars to achieve a more melty chocolate cookie.
• Dried Cranberries. Make sure they are fresh so they stay nice and chewy!

Instructions

Preheat oven to 350F/180C and line a baking sheet with a Silpat liner.

In a large bowl mix together the flour, baking soda, pudding mix, and salt. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl with a handheld electric mixer cream the butter and sugars for 2 minutes.

Make sure to scrape down the sides of the bowl halfway through.

Add in vanilla and egg and egg yolk, mix until fully combined.

Add dry ingredients to wet ingredients.

Fold in white chocolate chips and cranberries.

Scoop cookie dough into 2 tablespoon size balls, I use a heaping medium cookie scoop for even-sized balls. If I am not baking right away then I will scoop them and place them on a sheet pan then cover the pan in plastic wrap and transfer them into a freezer-safe bag.

place the cookie dough balls 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes, until just set and no longer wet looking. Let cool on a wire rack for 5 minutes before removing from pan. Store cookies in an air-tight container for up to 5 days.

Check out this post on my Cookie Baking Tips

Next time you are in the mood for cookies try baking a batch of my oatmeal cranberry cookies or my monster cookies recipe.

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on December 8, 2013 as of January 2021 the photos and text have been updated.