These tasty Cranberry White Chocolate Chip Cookies are perfect for a holiday dessert or as an offering for a holiday cookie exchange! Made easily in minutes, and a perfect winter dessert idea.
If you love the pairing of Cranberry and Chocolate, be sure to check out our winter Crispy Cranberry Cookie recipe which incorporates the flavors into a perfect Christmas cookie.
Hi Friends! It’s been such fun having our holiday tree up and seeing it every day makes my heart smile. This time of year I love to bake with flavors of the season. These easy winter cookies are filled with the flavors of cranberries and pecans. While you can make them year-round, they just seem to perfectly embrace the holiday season.
We have been warming up with cookies and hot cocoa and today’s recipe is all about the winter season.
Seasonal flavors like cranberry and pecans come together in a delicious, soft cookie. These are great for gifting during the holidays or for including in your dessert bar.
The ingredients all come together quite easily so this is really a quick cookie dough to make.
Ingredients for Cranberry Cookies with White Chocolate
White Chocolate Chips – I am a big fan of these and I recommend using the Ghiradelli White chocolate chips for a rich, sweet creamy flavor.
Cranberries – I usually have a small bag of dried cranberries on hand. They are great for salads and trail mix too!
Pecans – These add a nice crunch and can be omitted if you wish.
For more great cranberry recipes, check out:
Fall Feta Salad with Cranberries – A great harvest salad for the season.
Ham sliders with Cranberry sauce and onion aioli – Perfect for a holiday party or game day.
Cranberry White Chocolate Chip Cookies
Toffee Cookies with White Chocolate chips
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee chips
- 1 cup white chocolate chips
- Preheat oven to 350 degrees
- Mix softened butter, sugars, eggs, and vanilla in a bowl.
- Add flour, baking soda, baking powder, and salt gradually and blending well.
- Add white chocolate chips and toffee chips and mix well.
- Place on a greased or parchment-lined cookie sheet and bake for 16-18 minutes until golden brown.
- Let cook, preferably on a wire rack before serving.
Pre chop the pecans and keep them in a sealed container until ready to use. Note – you can do this and keep nuts in the freezer for recipes too. This is a great tip for using nuts in other recipes.
Use parchment paper to line your baking pans. It cuts down on the cleanup and cookies don’t stick to your pan.
Prepare the dry ingredients ahead of time and store them in a baggie. This recipe is also great for gift giving. Just mix the dry ingredients in a mason jar and include a print out to the recipe.
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