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White Chocolate Cranberry Cookies

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

I first discovered this recipe about a year ago when I was trying to use up a large bag of dried cranberries before they went bad (I hate to waste food). I went to one of my go-to blogs, Sally’s Baking Addiction and I came across a recipe for Soft-Baked White Chocolate Cranberry Cookies. While I am not generally a huge fan of white chocolate, it works really well with the tartness of the cranberries. These cookies are truly addicting. I made these a lot over the holidays and have gotten so many requests for the recipe that I thought I should post our version of these cookies, but I have also included a link to the original recipe. Note: the prep time includes chilling time.

Since finding this recipe, I no longer have to worry about using up a large bag of dried cranberries; instead, I now worry that I may run out before I get a replacement bag. I think I am going to make us a batch after I finish posting this recipe. Give this recipe a try, you won’t be disappointed. Happy Baking!

Pinehurst Inn Bed & Breakfast

Prep Time: 1 Hour and 30 Minutes
Cook Time: 12 Minutes
Total Time: 1 Hour and 42 Minutes
Servings: 24 - 26 cookies


  • 3/4 cup (12 TBLSP) butter, room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 TBLSP vanilla
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 1/4 cup dried cranberries


  1. Cream butter and sugars using a stand mixer on medium speed for about 2 minutes. Add egg and vanilla and mix until well combined, scraping sides as necessary. Whisk together flour, cornstarch, baking soda, and salt. On low speed, slowly add flour mixture to butter mixture. Remove bowl from mixer and add white chocolate chips and cranberries, stir by hand until combined. Chill dough in refrigerator for at least 1 hour.

  2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a 1.5 TBLSP scoop, scoop out dough and roll into a ball. Arrange the balls on the prepared pan at least 2-inches apart. Bake cookies for 11-12 minutes or until they are slightly browned around the edges. They may still appear soft in the middle, that's okay. Remove pans to wire rack and allow cookies to cool on the pan. They are now ready to enjoy!

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