Chunky White Chocolate Cranberry Cookies

Chunky White Chocolate Cranberry Cookies from the cookbook Bite Me, by Julie Albert & Lisa Gnat.  Yields: 16 large cookies


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 cups white chocolate, cut into chunks
  • 1 cup dried cranberries or dried cherries


  1. Preheat oven to 350-degrees.  Line a baking sheet with parchment paper.
  2. With an electric mixer, cream together butter, brown sugar and sugar on medium speed until well-blended.  Beat in vanilla and egg until fluffy.
  3. On low speed, add flour, baking soda, salt, white chocolate and cranberries,  mixing just until flour disappears. DO NOT OVERMIX.
  4. Drop heaping tablespoons of batter on prepared baking sheet.
  5. Bake 10-12 minutes, just until the edges begin to brown.  Cool cookies on a wire rack.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.