These white chocolate cranberry cookies are soft and chewy with creamy white chocolate, tart dried cranberries, and golden edges. With just four large cookies, they are perfect for two!
AT A GLANCE
- What it tastes like: Soft and chewy cookies with sweet, creamy white chocolate and pops of tart cranberry.
- When to make it: When you want a small batch of cookies for two. They’re especially nice for fall and holiday baking.
- Time: About 1 hour 20 minutes, including 1 hour of chilling time.
- Cooking for two: Makes just 4 large cookies, perfect for two people to share.
- Skill level: Easy
Ingredients
Exact measurements are in the recipe card below.
- All-purpose flour: This gives these cookies a softer texture than the bread flour we used in the small-batch chocolate chip cookies.
- Malted milk powder: My little secret ingredient! It helps the cookies brown nicely and adds a subtle toasted, malty flavor. Use plain malted milk powder, not chocolate malt drink mix.
- Baking soda + kosher salt
- Unsalted butter: Melted butter keeps this recipe easy with no mixer or creaming required.
- Brown sugar + granulated sugar
- Egg yolk + vanilla extract
- White chocolate: I like using a combination of chopped white chocolate bar and white chocolate chips. The chopped chocolate melts into creamy pockets, while the chips hold their shape better.
- Dried cranberries: Their tart flavor balances the sweetness of the white chocolate. I like to save a few pieces to press onto the cookies after baking so you can see those pretty pops of cranberry.
How to Make White Chocolate Cranberry Cookies
- Make the cookie dough. Whisk the dry ingredients together. In a separate bowl, combine the melted butter and sugars, then whisk in the egg yolk and vanilla. Stir the dry ingredients into the wet ingredients just until combined.
- Add the chocolate and cranberries. Fold in the white chocolate and dried cranberries, reserving a few pieces of each for topping the cookies.
- Portion and chill. Divide the dough into 4 equal portions and loosely shape into rough mounds. Refrigerate for at least 1 hour.
- Bake. Bake at 375°F for about 9-11 minutes, until the edges are lightly golden and the centers are just set.
- Finish and cool. Immediately press the reserved white chocolate and cranberries onto the warm cookies. Let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Tips From My Kitchen
- Measure the baking soda carefully. Lightly fill and level the ¼ teaspoon rather than packing it. Too much can leave a noticeable baking soda taste.
- I highly recommend the malted milk powder. It helps the cookies brown beautifully and adds a subtle toasted, malty flavor. If you don’t have it, you can simply omit it. There’s no need to substitute anything else.
- Use both chopped white chocolate and chips. The chopped chocolate melts into creamy pockets, while the chips keep more of their shape.
- Separate the dried cranberries before adding them. Dried cranberries tend to stick together, so use your fingers to separate any clumps before folding them into the dough. This helps distribute them evenly throughout the cookies.
- Save some mix-ins for the tops. The cranberries can get hidden inside the dough, so reserve a few pieces of cranberry and white chocolate to press into the cookies right after baking.
- Chill the dough for at least 1 hour. You can refrigerate the portioned dough for up to 5 days. A longer chill helps reduce spreading, resulting in thicker, chewier cookies.
White Chocolate Cranberry Cookie FAQs
Yes. You can portion the cookie dough and refrigerate it in an airtight container for up to 5 days. I actually prefer a longer chill because the cookies spread less and bake up thicker and chewier.
Yes. Freeze the portioned cookie dough in an airtight container or freezer bag for up to 2 to 3 months. You can bake the dough from frozen, adding about 2 to 3 minutes to the baking time, or thaw it overnight in the refrigerator before baking as directed.
Yes. The cookies will still work with only white chocolate chips. However, I prefer using both. Chopped white chocolate melts into creamy pockets, while the chips hold their shape better.
Yes. Simply double all of the ingredients to make 8 large cookies. Give the cookies plenty of room to spread and use two baking sheets or bake them in batches if needed.
I adapted these cookies from my Small-Batch Chocolate Chip Cookies, with a few changes to make the white chocolate and cranberries shine. They’re such a fun cookie for holiday baking! If you’re looking for more holiday desserts, my Mini Spiced Apple Cake and Sticky Toffee Pudding are always crowd-pleasers.
PrintWhite Chocolate Cranberry Cookies for Two
Soft and chewy white chocolate cranberry cookies with creamy white chocolate and tart dried cranberries. This small-batch recipe makes just 4 large cookies, perfect for two.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 90 g (about ¾ cup, spooned and leveled) all-purpose flour
- 1 tablespoon plain malted milk powder
- ¼ teaspoon baking soda, lightly measured and leveled (do not pack)
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 ounce white chocolate bar, roughly chopped, reserve a few pieces for finishing
- 3 tablespoons white chocolate chips
- ¼ cup dried cranberries, reserve a few for finishing
Instructions
- Mix the dry ingredients. In a small bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. Melt the butter in a large microwave-safe mixing bowl and let it cool slightly. Add the granulated sugar and brown sugar and whisk until well combined. Add the egg yolk and vanilla, and whisk until smooth.
- Make the dough. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
- Add the chocolate and cranberries. Separate any dried cranberries that are stuck together, then fold the chopped white chocolate, white chocolate chips, and dried cranberries into the dough. Reserve some chopped white chocolate and dried cranberries for finishing.
- Portion and shape. Gently flatten the dough in the bowl and divide it into 4 equal portions. Using your fingertips, loosely shape each portion into a rough, slightly craggy mound rather than a smooth ball.
- Chill. Place the portioned dough on a parchment-lined baking sheet or plate and refrigerate for at least 1 hour.
- Preheat the oven. Toward the end of the chilling time, preheat the oven to 375°F. Line a baking sheet with parchment paper if needed.
- Bake. Arrange the chilled cookie dough at least 3 inches apart on the prepared baking sheet. Bake for about 9-11 minutes, until the edges are lightly golden and the centers are just set.
- Finish. As soon as the cookies come out of the oven, gently press the reserved chopped white chocolate and dried cranberries into the tops.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
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Malted milk powder: I highly recommend it! It helps the cookies brown beautifully and adds a subtle toasted, malty flavor. Use plain malted milk powder, not chocolate malt drink mix. If you don’t have it, simply omit it.
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Measure the flour carefully: For the most consistent results, weigh the flour. If using a measuring cup, spoon the flour into the cup and level it rather than scooping directly from the container.
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Chilling the dough: Chill for at least 1 hour. For thicker, chewier cookies with less spread, refrigerate the portioned dough for longer, up to 5 days.
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Make ahead and freeze: Refrigerate portioned dough in an airtight container for up to 5 days, or freeze for 2 to 3 months. Bake from frozen, adding about 2 to 3 minutes, or thaw overnight in the refrigerator and bake as directed.
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Storage: Store baked cookies in an airtight container at room temperature for 3 to 5 days.
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