Soft Batch White Chocolate Chip Cranberry Cookies are soft and chewy cookies loaded with morsels of white chocolate and dried cranberries. For semi-sweet chocolate and cranberry cookies, be sure to try my Chocolate Cranberry Oatmeal Cookies.
Soft Batch White Chocolate Chip Cranberry Cookies
The creaminess of white chocolate blends beautifully with the tartness of the dried cranberries in these cookies. Plus, the combination is the perfect festive treat for the holidays.
White Chocolate Chip Cranberry Cookies Recipe
These Soft Batch White Chocolate Chip cookies truly live up to their name! So, get out your stand mixer (or handheld mixer) and the ingredients you need to get a batch of these made!
Room Temperature Ingredients
Room temperature ingredients are important here. If you beat butter or cream cheese when it is still cold, you will end up with lumps. It takes 15-30 minutes for butter and cream cheese to get to room temperature, but if you forgot to take it out, there are a couple of things you can do to speed up the process.
- To quickly soften cream cheese, take it out of the foil wrapping and heat it up in the microwave for about 20 seconds.
- To soften butter, slice the butter into smaller pieces. Then, let it sit out for a couple of minutes. Or, place the stick of butter in a zipped plastic bag and flatten it out a bit with a rolling pin. This will allow the butter to come to room temperature in 1-2 minutes. (Do not heat up the butter in the microwave to soften it.)
How to Make Soft Batch White Chocolate Chip Cranberry Cookies
To get started baking these Soft Batch Cookies, preheat the oven to 350°F and prepare three baking sheets by lining them with parchment paper. Using a stand mixer with a paddle attachment (or a handheld mixer), add the butter, cream cheese, brown sugar, and confectioners’ sugar. Beat on high until the ingredients are fully combined (2-3 minutes).
Next, blend in the egg and vanilla on the lowest speed for about a minute. Then, add in the remaining dry ingredients and mix on low for another minute, or until the ingredients are fully incorporated. By hand, fold in the white chocolate chips and dried cranberries.
Baking Soft Batch Cookies
There is no need to chill the cookie dough for this recipe. So, once you have your cookie dough mixed, it’s time to get the cookies in the oven!
Using a 3 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets. I fit eight cookies on each of the first two baking sheets, which left four for the third sheet. Use your hand or the bottom of a glass to flatten the cookies. Add some extra chocolate chunks or white chocolate chips on top for a chocolatey bonus and lovely presentation!
These cookies do not spread. If you prefer a soft mound of cookie instead of a flatter version, feel free to do that! Bake the cookies for 8-10 minutes, and don’t let them get dark brown. Cookies are actually better when they are slightly underdone and barely brown on the edges. After removing the cookies from the oven, let them cool for 5-10 minutes before moving them to a cooling rack.
Soft Batch White Chocolate Chip Cranberry Cookies
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¼ cup (2 ounces) cream cheese, room temperature
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (30 g) confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups white chocolate morsels, or chips
- 1 cup dried cranberries
- Preheat the oven to 350°F. Prepare three baking sheets by lining them with parchment paper.
- In the bowl of a stand mixer with a paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar, and confectioners’ sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down the sides of the bowl as needed.
- With the mixer on its lowest speed, add in the egg and vanilla and blend for about 1 minute.
- Add in the flour, cornstarch, baking soda, and salt. Then, turn the mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.
- Fold in the white chocolate morsels and dried cranberries. Mix by hand until combined.
- Using a 3-tablespoon cookie scoop, scoop the batter out onto the lined cookie sheets. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
- Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top. (PRO TIP: Add extra white chocolate morsels on top for a beautiful cookie presentation!)
- Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.
- Allow cookies to cool for 5-10 minutes before moving to a cooling rack.
Did you make this recipe?
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