Cranberry White Chocolate Chip Cookies
Prep time
Cook time
Total time
  • 1 cup dried cranberries
  • 1 cup hot water
  • 1 stick (8 tablespoons) butter, room temperature
  • ½ cup sugar
  • ½ cup light-brown sugar, packed
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1½ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup white chocolate chips
  1. Preheat oven to 350 degrees. Position oven racks so that one is in the top third of the oven and the other is in the center of the oven. Line baking sheets with parchment paper and set aside.
  2. Place dried cranberries in a small bowl, and cover with 1 cup hot water. Let stand for 5-10 minutes, drain and set aside.
  3. In a large bowl combine room temperature butter and both sugar. With a handheld mixer beat on medium speed until light and fluffy, about 2 minutes. Be sure to stop and scrape the sides of the bowl, if necessary, to make sure everything gets combined.
  4. Add the egg and vanilla, and beat to combine.
  5. Beat in flour, baking soda and salt. Stir in cherries and white chocolate chips.
  6. Roll the dough into golf ball sized balls and place about 4 inches apart on the baking sheets. Bake until golden and just set, about 12-15 minutes depending on the size of your cookies. Rotate the baking sheets halfway through cooking, if necessary, to ensure even cooking.
  7. Remove cookies from the oven and let cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling.
Recipe by The Krave at