Rich White Chocolate Cranberry Cookies

Rich White Chocolate Cranberry Cookies

Razia M.

"I made this recipe up recently, when I was invited to someone's house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised when it was such a huge hit! I went home and tried to remember step-by-step what I did and I remade them to be sure. It's such an easy yet tasty cookie and the butter makes all the difference!"
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Ingredients

55 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
  3. Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
  4. Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.

Footnotes

  • Cook's Note:
  • If allergic to coconut, you can use uncooked oats in its place.

Reviews

Read all reviews 4
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Didn't care for these at all. The cookies flattened out paper thin in the oven with lumps where the cranberries and chips were. I think the suggestion of adding oatmeal instead of coconut might ...

Followed the recipe almost to the letter, but the batter was too gooey (to my not-that-much-experienced eye) so ended up adding almost a whole cup of flour more. Turned out okay, but a little d...

I will add more flower and less salt.

We liked these. I omitted the coconut but added some chopped Macadamia Nuts. Do not over bake these. They are a flatter cookie but very tender with crispy edges.

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