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    Home » Dessert » Cookies

    Double White Chocolate Cranberry Cookies

    Published: Dec 8, 2013 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    1152 shares
    Jump to Recipe
    cranberry white chocolate cookies on a wood board

    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!

    cranberry white chocolate cookies on a wood board

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe Card
    • Recipe Ratings & Comments

    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.

    dry ingredients in a glass mixing bowl with a whisk on a white wood surface with a red linen

    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.

    butter and sugar in a mixing bowl on a white wood surface with a red linen

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

    up close of creamed butter and sugar in a mixing bowl on a white wood surface

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

    eggs and vanilla added to creamed butter mixture in a metal mixing bowl on a white wood surface with a red linen

    Add dry ingredients to wet ingredients.

    cookie dough wet ingredients with dry ingredients mixed in a metal bowl on a white wood surface with a red linen

    Fold in white chocolate chips and cranberries.

    white chocolate and cranberries added to cookie dough in a metal bowl on a white wood surface

    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.

    white chocolate cranberry cookie dough balls on a parchment lined baking sheet on a white wood surface with a red linen

    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

    white chocolate cranberry cookies on a plate next to some ingredients on a white wood surface

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

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

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

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    cranberry white chocolate cookies on a wood board

    Double White Chocolate Cranberry Cookies

    ★★★★

    4 from 1 review

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 21 minutes
    • Yield: 2.5 Dozen Cookies 1x

    Ingredients

    Units Scale
    • 281 grams (2 ¼ cups) All-Purpose Flour
    • 1 Teaspoon Baking Soda
    • 3.4oz Box White Chocolate or Vanilla Instant Pudding Mix
    • ½ Teaspoon Salt
    • 8oz (1 Cup/2 stick) Unsalted Butter, at room temperature
    • 150 grams (¾ cup) Light Brown Sugar
    • 50 grams (¼ cup) Granulated Sugar
    • 1 Large Egg + 1 Large Egg Yolk, both at room temperature
    • 1 Tablespoon Pure Vanilla Extract
    • 170 grams (1 Cup) White Chocolate Chips
    • 130 grams (1 Cup) Dried Cranberries

    Instructions

    1. Preheat oven to 350F/180C and line a baking sheet with a Silpat liner.
    2. In a large bowl mix together the flour, baking soda, pudding mix, and salt. Set aside.
    3. 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, making sure to scrape down the sides of the bowl halfway through. Add in vanilla and egg and egg yolk. Mix until fully combined.
    4. Mix in pudding mix until fully combined. Add dry ingredients to wet ingredients. Fold in white chocolate chips and cranberries.
    5. Scoop cookie dough into 2 tablespoon size balls, I use a heaping medium cookie scoop for even-sized balls, 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.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    half sheet pans

    Half Sheet Pan

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    White Chocolate Callets

    Buy Now →
    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10 Minutes
    • Cook Time: 11 Minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Keywords: white chocolate cookies, chewy white chocolate cranberry cookies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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

    overhead shot of cranberry white chocolate cookies on a wood board

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    Reader Interactions

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    1. Nicole @ Young, Broke and Hungry says

      December 19, 2013 at 9:16 am

      Using white chocolate pudding mix is a great idea!

      Reply
    2. Amanda says

      April 17, 2020 at 5:10 pm

      These cookies taste amazing, they just didnt spread out or rise. I double checked the ingredients it just a little dry. What did I do wrong?

      ★★★★

      Reply
      • Elizabeth Waterson says

        April 17, 2020 at 9:24 pm

        Hi Amanda, thanks for coming back to review the recipe. I am sorry the cookies didn't spread and rise for you. Baking soda helps the cookies do both of those things so I suspect your baking soda may need to be replaced. Let me know if I can help with any other questions. XX Liz

        Reply
    3. FAITH Schleifer says

      July 12, 2021 at 6:53 pm

      Can these be frozen

      Reply
      • Elizabeth Waterson says

        July 13, 2021 at 8:32 am

        Hi Faith, thanks for reaching out. You can totally freeze the cookie dough balls before baking or freezer the baked cookies after they have completely cooled. Just make sure to store them in a freezer-safe air-tight container for best results. Please let me know if you have any questions and be sure to leave a star rating and review if you try the recipe! thanks! XX Liz

        Reply

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    cranberry white chocolate cookies on a wood board
    elizabeth mixing frosting

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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