Best 9 Chunky White Chocolate Cranberry Cookies Recipes

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CHUNK CRANBERRY COOKIES

Steps:

• 1. Preheat oven to 375 degrees. In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
• 2. Beat butter and sugars on medium speed in a large bowl until light and fluffy.
• 3. Blend in eggs and vanilla.
• 4. Gradually add the flour mixture.
• 5. Gently fold in the white chocolate chunks, nuts, and cranberries.
• 6. Drop by rounded tablespoons onto a cookie sheet, 1 ½ inches apart.
• 7. Bake from 9 - 11 minutes or until lightly browned.
• 8. Cool on the baking sheet for 3 minutes before moving to a rack to complete the cool down. Store in an airtight container.
• 9. Dough can be made ahead of time and frozen. For slice and bake cookies, make dough then roll into a log shape. Double wrap with plastic wrap and freeze until ready to use. Then simply thaw, slice and bake. Dough can also be rolled into balls, frozen in a plastic freezer bag and thawed when ready to use. Place thawed cookie dough balls onto the cookie sheet and bake as directed.

CRANBERRY-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

CHUNKY CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 375.
• Cream together butter, sugars, egg, and vanilla until creamy.
• Combine flour, cocoa, baking soda and salt and add to creamed mixture until mixed well.
• Add chocolate cranberries, white chocolate chips, and walnuts by hand. It will be very chunky.
• Roll into ping-pong sized balls, flatten slightly, and bake on a greased cookie sheet (or Silpat or parchment) around 9 minutes or until cooked through. Let cool on baking sheet before transferring.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

CRANBERRY-WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely., For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

WHITE CHOCOLATE CHUNK-CRANBERRY COOKIES

Steps:

• Heat oven to 350°. Beat sugars, butter, shortening, vanilla, orange peel and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and white baking bar chunks.
• Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Drizzle with White Chocolate Glaze.
• Method for White Chocolate Glaze: Place ingredients in 2-cup microwavable measuring cup or deep bowl. Microwave uncovered on High 45 seconds; stir.