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White Choc Cranberry Cookies

White Choc Cranberry Cookies

These white choc cranberry cookies are so yummy! The cranberry gives a nice alternative to the sweet white chocolate. The cookies are moist, chewy and just gorgeous!

This recipe for white choc cranberry cookies is adapted from my M&M Cookies and is very easy to modify. Just add whichever flavours you like 🙂


  • 150g butter
  • 250g plain flour
  • 1/2 teaspoon baking soda
  • 100g caster sugar
  • 130g brown sugar
  • 2 eggs (I used XL)
  • 2 teaspoons vanilla extract
  • 100g white chocolate, chopped
  • 75g dried cranberries
  • 25g pepita and sunflower seeds


  • Preheat oven to 190 DegC fan forced
  • Melt butter and let it cool. In the meantime get your other ingredients ready.
  • Line 2 pans with baking paper
  • In a bowl mix together plain flour and baking soda.
  • In the stand mixer bowl, add caster sugar, brown sugar, vanilla and cooled butter.
  • Beat on speed 2 for a couple of minutes until well combined.
  • Add egg and egg yolk to the mixer bowl and mix until combined.
  • Add flour mixture to the mixer bowl and continue mixing until combined.
  • Add chopped white chocolate, cranberries and seeds to the mixture and mix until combined.
  • Shape heaped tablespoons of the mixture into balls and place on the pans, allowing room for some spreading.
  • Bake for 9 minutes, until edges are light golden. Note cookies will continue to bake as they cool, so don’t leave them in too long!