Cranberry White Chocolate Chip Cookies

Cranberry White Chocolate Chip Cookies

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Anita Hoffman


Delicious cookies with their slightly crunchy exterior and puffy soft interior to satisfy everyone. Perfect for the Christmas cookie trays.


★★★★★ 1 vote

30-36 cookies
20 Min
10 Min


  • 1 c
    orange juice (to soak the cranberries in, then saving 1 1/4 tsps. of it later)
  • 1 c
    dried cranberries
  • 1 c
  • 3/4 c
  • 3/4 c
    brown sugar
  • 2
  • 1/2 tsp
    vanilla or almond extract or orange extract
  • 1 tsp
    baking soda
  • 1 tsp
  • 2-1/4 c
  • 1 c
    white chocolate chips
  • 1 c
    slivered almonds (optional)

How to Make Cranberry White Chocolate Chip Cookies


  1. Put the cranberries in a wide and shallow bowl; pour in a bit of the orange juice. Enough so they're surrounded by it, but not drowning.
    Cover and place in the refrigerator for an hour or more. Afterwards, place a colander over a bowl and pour the cranberries and orange juice through, putting the cranberries and the orange juice they soaked in aside.
  2. Beat the butter until light and fluffy.
    Add the sugars and beat again.
    Add the eggs, vanilla and 1 1/4 tsp. of the orange juice.
    Beat until light and fluffy.
  3. Sift the dry ingredients together, then add to the butter-sugar mixture, a bit at a time, beating until just mixed.
    Fold in the cranberries and white chocolate chips and the almonds.
    Let chill for 15 minutes in the refrigerator.
  4. Place rounded tablespoonfuls down on an ungreased cookie sheet.
    Bake at 375 degrees for 10-12 minutes or until golden brown.
    Cool for a minutes, then transfer to a wire rack to cool completely.

Printable Recipe Card

About Cranberry White Chocolate Chip Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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