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4.34 from 6 votes

White Chocolate Cranberry Cookies

These white chocolate cranberry cookies are so good! They’re slightly crispy around the edges with a soft and chewy center. They’re like the perfect holiday version of your favorite white chocolate macadamia nut cookie!
Prep Time10 minutes
Cook Time12 minutes
Chilling time1 hour
Total Time1 hour 22 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 267kcal
Author: Britni Vigil

Ingredients

  • ½ cup unsalted butter (softened)
  • ½ cup shortening
  • ¾ cup light brown sugar (packed)
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup white chocolate chips
  • 1 cup Craisins
  • 1 cup chopped macadamia nuts

Instructions

  • In a large bowl, cream together butter, shortening, and sugars until light and fluffy.
    1/2 cup unsalted butter, 1/2 cup shortening, 3/4 cup light brown sugar, 3/4 cup granulated sugar
  • Add eggs and vanilla and mix until beaten but not fully incorporated.
    2 large eggs, 1 tsp vanilla extract
  • In a separate bowl, whisk together flour, baking soda, and salt.
    2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
  • Add dry ingredients to creamed ingredients and mix until just combined
  • Fold in white chocolate chips, Craisins, and nuts.
    1 cup white chocolate chips, 1 cup Craisins, 1 cup chopped macadamia nuts
  • Use a medium cookie scoop to portion dough and place on parchment lined baking sheet. It's okay if they are close together for this step.
  • Place in freezer to chill for 1 hour.
  • Preheat oven to 375°F and line baking sheet with parchment paper.
  • Place chilled dough on baking sheet 2" apart. Put remaining dough back in freezer to keep chilled.
  • Bake cookies for 9 - 12 minutes, until edges are golden brown and centers are still soft.
  • Cool cookies on the baking sheet for 5 minutes before transferring to wire rack to cool completely before serving.

Notes

If you’re not baking immediately, you can chill the dough in the refrigerator for up to 24 hours.
To freeze dough, freeze on the baking sheet for one hour then transfer the balls to an airtight container and freeze for up to 3 months.
Do not over mix these cookies or they will turn out really crispy. 
You can technically use all butter instead of butter + shortening, but it will make for more crispy cookies rather than just crispy edges. 

Nutrition

Calories: 267kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 71mg | Fiber: 1g | Sugar: 21g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg