White Chocolate, Cranberry & Almond Cookies

Dee Stillwell


I always make white chocolate macadamia nut cookies for the holidays..but they are so sweet and I decided to change it up this year. I have been reading alot online about making cookies with that perfect crisp chewy texture, like the ones in the cookie shops. It seems that by melting the butter and baking them at a lower temp, this can be achieved. I tried it with this recipe and had very good results. The tartness of the added dried cranberries helped alot with the sweetness. Almonds are what I can afford this year so in they went..Delicious!

★★★★★ 1 vote
5-6 dozen
15 Min
15 Min


1 cup + 2 Tbsp
melted butter, cooled to warm
1 1/4 c
brown sugar, firmly packed
3/4 c
granulated sugar
2 large
eggs plus 1 egg yolk
1 Tbsp
vanilla extract
3 c
all purpose flour
1 tsp
baking soda
1 tsp
1 - 12 oz pkg
white chocolate chips
1 - 1 1/2 c
craisins (dried cranberries) reconstituted, more or less to taste
1 - 1 1/2 c
sliced or chopped almonds, more or less to taste

How to Make White Chocolate, Cranberry & Almond Cookies


  • 1First melt butter in microwave and let cool to luke warm while measuring ingredients and lining cookie sheets with parchment paper. Also add a few tablespoons of water to the craisins and microwave for 1 minute to reconstitute..let cool. Heat oven to 325 degrees.
  • 2In mixer bowl, cream melted butter with sugars for 2 minutes. Beat in eggs, yolk and vanilla and beat for 1 minute more. While it is mixing, measure dry ingredients and sift them. Slowly add dry mixture to creamed mixture and mix just until incorporated. Stir in chips, craisins, and almonds.
  • 3Scoop dough onto cookie sheets 2 inches apart and bake for 12-15 minutes or until lightly browned around edges. Cool on cookie sheets for 5 minutes. Remove to cooling racks to cool completely. Store in an airtight container. Enjoy!

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About White Chocolate, Cranberry & Almond Cookies

Course/Dish: Cookies, Chocolate
Hashtags: #white, #Almond, #craisins