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Fresh Cranberry White Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Vera Z.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 36 small cookies 1x
  • Category: desserts
  • Method: bake
  • Cuisine: American

Description

Fresh Cranberry White Chocolate Cookies are delicious, soft and chewy cream cheese cookies with fresh cranberries and white chocolate chunks.

Ingredients

  • 2 ½ cups all-purpose flour-spoon and leveled (see notes)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter-room temperature
  • 4 oz. brick-style cream cheese-room temperature
  • 1 ½ cup sugar
  • 1 large egg-room temperature
  • 1 ½ teaspoons vanilla
  • 8 oz. white baking chocolate-finely chopped in small pieces (you can use with white chocolate chips)
  • 1 ½ cup fresh cranberries-cut into quarters

Instructions

  1. Whisk together dry ingredients: flour, baking soda, baking powder and salt and set aside.
  2. In a large bowl, cream butter and cream cheese with vanilla, and sugar. Add an egg and mix to combine.
  3. Slowly mix in dry ingredients until evenly combined.
  4. Fold in chopped white chocolate. Finally, fold in chopped cranberries.
  5. Preheat the oven to 375 F and place the rack in the center position.
  6. Line baking sheets with parchment paper and set aside.
  7. Roll 1-inch balls of cookie dough and arrange on baking sheets leaving 2 inches space apart.
  8. You can stick a few pieces of cranberries on each cookie dough ball, just for prettier presentation.
  9. Bake 8-10 minutes, or until lightly golden around the edges.  When removing the cookies from the oven you can press a few white chocolate chunks (or chips) on warm cookie, it will melt and stick onto cookie (this is also just for prettier look).
  10. The cookies will be soft when removing them from the oven. Cool them 5-10 minutes on the baking sheet, until slightly harden, then remove to a rack to cool completely.

Notes

Update: after many people said that their cookies did not spread during baking, I reduced the amount of flour in the recipe from 2 and 3/4 cups to 2 and 1/2 cups. I made them with 2 3/4 cups (measured the flour correctly-spoon and leveled- 330 gams) and they spread as you can see in the photos.