Print

Pioneer Woman White Chocolate Cranberry Cookies

Pioneer Woman White Chocolate Cranberry Cookies - recipe card
Print Recipe

These soft, chewy cookies balance the tartness of dried cranberries with the creamy sweetness of white chocolate chips. A hint of vanilla and a golden-brown exterior make them an irresistible treat for any occasion.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
  2. In a large bowl, combine 1/2 cup softened unsalted butter, 1/3 cup granulated sugar, and 1/3 cup packed light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes, scraping down the sides as needed. This step incorporates air for a tender cookie.
  3. Add 1 large egg and 1/2 teaspoon vanilla extract to the butter mixture. Beat on low speed until just combined; overmixing at this stage can make the cookies tough.
  4. In a separate small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. This ensures the levening and salt are evenly distributed before adding to the wet ingredients.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. Stop as soon as the dough comes together—do not overmix.
  6. Fold in 1/2 cup white chocolate chips and 1/2 cup dried cranberries with a rubber spatula until evenly distributed. The dough will be slightly stiff and chunky.
  7. Using a tablespoon or small cookie scoop, portion the dough into 12 equal balls (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheet to allow for spreading.
  8. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden, and the centers are still slightly soft and puffed. The cookies will continue to set as they cool.
  9. Remove the baking sheet from the oven and let the cookies rest on the pan for 3 minutes. This allows them to firm up without breaking. Then transfer them to a wire rack to cool completely. Repeat with remaining dough if needed.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months; bake frozen dough balls directly from the freezer, adding 1-2 minutes to the bake time. To reheat baked cookies, warm them in a 300°F / 148°C oven for 3-4 minutes to restore chewiness.

Nutrition

Keywords: white chocolate cranberry cookies, pioneer woman cookies, cranberry white chocolate chip cookies, soft chewy cookies, easy cookie recipe, holiday cookies, dried cranberry cookies, vanilla cookies, dessert, baking

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-white-chocolate-cranberry-cookies/