These soft and chewy white chocolate cranberry cookies are bursting with flavor thanks to brown butter and dried cranberries. Learn how to make this easy 3-ingredient holiday cookie recipe.
Can I use regular chocolate chips instead of white chocolate?
You can use semisweet or milk chocolate chips, but the flavor will be different. The white chocolate gives these cookies a sweet, vanilla-ey flavor that pairs perfectly with the tart cranberries.
What if I don’t have dried cranberries?
You can substitute raisins or chopped dried cherries instead. Fresh cranberries can also work in a pinch, but you’ll want to chop them up first.
Do I have to chill the dough?
Nope! One of the great things about this recipe is that there’s no chilling required. You can scoop and bake the cookies right after mixing.
Can I make these ahead of time?
Yes! The cookie dough can be scooped onto baking sheets and frozen. Once frozen solid, transfer the balls to an airtight container or bag. When ready to bake, arrange frozen dough balls on parchment-lined baking sheets and bake as directed, adding a minute or two to the bake time.
Baked cookies will keep in an airtight container at room temperature for up to 1 week.
What kind of pan should I use?
Parchment-lined baking sheets work best. Avoid dark metal pans as they attract heat and can burn the bottoms. An insulated cookie sheet also helps prevent over-browning.
Ingredients:
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup salted butter (preferably Land O’Lakes)
- 1⁄2 cup packed brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1⁄2 cup white chocolate chips (Ghirardelli recommended)
- 1⁄2 cup dried cranberries (Ocean Spray recommended)
- 1 tsp baking soda
- 1⁄2 tsp salt
Instructions:
- Melt butter in a medium saucepan over medium-high heat. Swirl occasionally and cook until butter turns brown and smells nutty, about 5 minutes. Be careful not to burn. Transfer browned butter to a heat-proof bowl and let cool 15 minutes.
- In a large mixing bowl, beat together cooled brown butter, brown sugar, and white sugar until well combined. Add in egg and vanilla extract and beat until mixture is smooth.
- In a separate bowl, whisk together flour, baking soda and salt. Slowly mix dry ingredients into butter mixture in 3 additions until just combined. Do not overmix.
- Fold in white chocolate chips and dried cranberries.
- Using a 2-ounce cookie scoop, scoop dough onto parchment lined baking sheets, spacing 2 inches apart.
- Bake at 350°F for 10-12 minutes until lightly browned on the edges.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your soft, chewy brown butter white chocolate cranberry cookies! Store leftovers in an airtight container for up to 1 week.
Tips:
- Be sure to brown the butter properly for maximum flavor.
- Let the brown butter cool completely before adding to cookie dough.
- Use high quality ingredients like Ghirardelli white chocolate and Ocean Spray dried cranberries.
- Allow baked cookies to cool on the pan before moving them to prevent crumbling.
