White Chocolate Cranberry Cookies
Soft, chewy cookies loaded with dried cranberries and white chocolate chips. Brown butter in the cookie dough takes these White Chocolate Cranberry Cookies to a whole new level.
I love all sorts of cookies, but a good white chocolate cranberry cookie is right up near the top of my list of favorites. Add brown butter to that cookie, and, well, a good thing just got a whole lot better.
These White Chocolate Cranberry Cookies are soft, chewy, and loaded with dried cranberries and white chocolate chips. They’re perfect for holiday baking, or really any time of year. Let’s not limit our cookie enjoyment to just a month out of the year, okay?
You’ll want to plan ahead a little bit when making these, as the dough needs to chill in the refrigerator for at least two hours before you can bake the cookies. Since the butter is melted and warm after browning, the dough needs some time to set up.
As always, be sure not to overbake your cookies. They might not look quite done when you take them out of the oven, but that’s ok as they will continue to bake while they cool on the hot pan. The key is to take them out of the oven when they have barely golden edges and an almost-set center.
Can I let you in on a little secret for perfect-looking cookies? After you scoop the dough into balls and place on the baking sheet, press a few extra chocolate chips and cranberries down into the tops of the unbaked cookies. After baking, you’ll end up with picture-perfect cookies that look to be just bursting with those delicious chips and berries.
White Chocolate Cranberry Cookies
- ¾ cup 1 ½ sticks unsalted butter
- 2 ¼ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tbsp. vanilla extract
- ¾ cup dried cranberries
- ¾ cup white chocolate chips
- Place the butter in a small saucepan and melt over low heat. Continue to cook, stirring with a spatula, until butter browns (you will see brown flecks in the butter). Watch it closely as it can go from browned to burnt quickly. Pour brown butter into the bowl of a stand mixer fitted with the paddle attachment. Let butter cool for about 10 minutes.
- In a medium bowl, whisk together flour, baking soda, and salt.
- To the mixer bowl with the butter, add both sugars. Mix on medium speed until well combined, about 2 minutes. Add the eggs and vanilla and mix until incorporated. Reduce the mixer speed to low and slowly mix in the flour mixture. Add the dried cranberries and white chocolate chips and mix on low speed until just combined.
- Cover the bowl and chill in the refrigerator for at least 2 hours and up to 24 hours.
- When you are ready to bake the cookies, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Scoop dough by rounded tablespoonfuls and place 2 inches apart on the baking sheet. If desired, press a few more cranberries and white chocolate chips into the tops of the cookies.
- Bake for 9-11 minutes, until edges are barely golden brown and centers are almost set. Let cool on the pan for a few minutes before removing to a wire rack to cool completely.
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