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Who doesn’t love a good cookie? Whether you are team crisp cookie or team meltingly rich cookie, my blog has options to please everyone. Cranberry White Chocolate Cookies are for team meltingly rich cookie. They are both tart and sweet in every morsel. And by using both dried and fresh/frozen cranberries, these cookies have just the exact right amount of chew that allows you to savor each bite.

I came across this recipe one day while scrolling through cards on my phone. The cookies looked so inviting that I decided to give them a try. If I am being honest, I am more team crispy and spicy cookie, but it’s the holidays and I wanted to make these as a treat for my husband and to give away. I did, however, make a couple of small changes to the original recipe. Don’t I always?!

Until about two years ago I refused to eat white chocolate. I wouldn’t even taste it! My father was in the candy business. So at a pretty early age, I came to appreciate the pleasure of very dark chocolate. White chocolate wasn’t even chocolate, using only the cocoa butter without the cocoa solids. And so much of what is on the market is filled with all kinds of other non-chocolate things.

White chocolate will never replace a really, really great piece of dark chocolate. It won’t have that perfect snap and just a hint of bitterness. But, I have come to appreciate that it does have its place.

Cranberry White Chocolate Cookies are so much more than just white chocolate, however. The ratio of cranberries and white chocolate to cookie dough is quite stunning. When I first mixed up my batter, I thought that there was no way that the cranberries and white chocolate would combine with the dough. And it barely did – which proved to be just right.

The orange zest is the perfect foil to bring out the best in the cranberries. It lends just a dash of citrusy brightness to the cookies. And the red of the cranberries against the white of the dough and chocolate make them perfect for Valentine’s Day. But don’t wait until then to try them.

NOTE: to keep any soft or chewy cookie from getting crispy, place a slice of bread in the tin with the cookies. Pretty much any bread will work. I usually use a slice of challah since I always have it around.

Recipe

Yield: 36 cookies

Ingredients

3/4 cup unsalted butter, at room temperature (12 Tablespoons or 1.5 sticks)

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 tsp grated orange zest

2 tsp pure vanilla extract

1 large egg, room temperature

2 cups all-purpose flour, or use your favorite GF flour, measured correctly

1 tsp baking powder

1/2 tsp fine sea salt

3/4 cups white bar chocolate coarsely chopped or broken

1 cup fresh or frozen cranberries (do not defrost if using frozen), coarsely chopped

1 cup dried cranberries (preferably sweetened with juice)

Directions

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and sugar for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract. (I used a hand mixer.)

In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.

Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated.

Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.

Bake 12-15 minutes or until golden brown at the edges (My cookies took about 18 minutes, but ovens vary).

Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.

Now enjoy!