Best White Chocolate And Cranberry Cookies Recipes

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WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES



White Chocolate, Cranberry, and Macadamia Nut Cookies image

Provided by Tyler Florence

Categories     Cookies     Mixer     Berry     Chocolate     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Cranberry     Macadamia Nut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 36 (large) or 72 (small) cookies

Number Of Ingredients 11

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
  • For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
  • Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

CRANBERRY, ORANGE AND WHITE CHOCOLATE CHUNK COOKIES



Cranberry, Orange and White Chocolate Chunk Cookies image

Tart cranberries, creamy white chocolate and sweet oranges come together in these deliciously addictive cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 18

Number Of Ingredients 12

1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
Grated zest of 1 orange
1 egg
2 teaspoons vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (unthawed) cranberries, coarsely chopped or left whole
1/2 cup white chocolate chunks or chips

Steps:

  • Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.) Add the egg and vanilla and beat until smooth.
  • In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
  • Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 16 g, TransFat 0 g

WHITE CHOCOLATE, CRANBERRY AND MACADAMIA NUT COOKIES



White Chocolate, Cranberry and Macadamia Nut Cookies image

This is a great Christmas Cookie. From Tyler Florence on Food Network. Makes 36 large or 72 small cookies.

Provided by Little Suzy Homemak

Categories     Drop Cookies

Time 1h

Yield 36 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nut (about 4 1/2 ounces)

Steps:

  • Preheat oven to 350°F
  • Line 2 large rimmed baking sheets with parchment paper.
  • Sift first 3 ingredients into medium bowl.
  • Using electric mixer, beat butter in large bowl until fluffy.
  • Add both sugars and beat until blended.
  • Beat in eggs, 1 at a time, then vanilla.
  • Add dry ingredients and beat just until blended.
  • Using spatula, stir in cranberries, white chocolate chips, and nuts.
  • For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
  • Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies.
  • Cool on sheets.
  • Do ahead - Can be made ahead.
  • Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

Nutrition Facts : Calories 194.1, Fat 10.6, SaturatedFat 5.2, Cholesterol 26.3, Sodium 106.9, Carbohydrate 23.3, Fiber 0.8, Sugar 14.6, Protein 2.2

WHITE CHOCOLATE AND CRANBERRY COOKIES



White Chocolate and Cranberry Cookies image

I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!

Provided by Diane Abed

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 50m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup dried cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g

CRANBERRY, ORANGE AND WHITE CHOCOLATE CHUNK COOKIES



Cranberry, Orange and White Chocolate Chunk Cookies image

Tart cranberries, creamy white chocolate and sweet oranges come together in these deliciously addictive cookies.

Categories     Dessert

Time 1h10m

Yield 18

Number Of Ingredients 12

1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
Grated zest of 1 orange
1 egg
2 teaspoons vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (unthawed) cranberries, coarsely chopped or left whole
1/2 cup white chocolate chunks or chips

Steps:

  • Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.) Add the egg and vanilla and beat until smooth.
  • In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
  • Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 16 g, TransFat 0 g

CRANBERRY AND WHITE CHOCOLATE COOKIES



Cranberry and White Chocolate Cookies image

A fundamental part of any feast is abundance that is shared, and for Nigella Lawson, who brought this recipe to The Times in 2004, one way is to make up little packages of cookies and give them as gifts. These cranberry and white chocolate cookies are a favorite. They are easy to make and a wonderful end to a meal, or an after-school indulgence. Don't overbake them.

Provided by Nigella Lawson

Categories     dessert

Time 45m

Yield 3 dozen cookies

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
1/2 cup dark brown sugar
1/2 cup superfine sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
3/4 cup white chocolate chips

Steps:

  • Heat oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
  • Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
  • Line two baking sheets with a nonstick liner or parchment paper. Roll dough into balls (about 2 tablespoons per ball), and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Cool cookies on sheet for 5 minutes, then cool on a wire rack.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 8 grams, TransFat 0 grams

WHITE CHOCOLATE, CRANBERRY AND COCONUT BAR COOKIES



White Chocolate, Cranberry and Coconut Bar Cookies image

Make and share this White Chocolate, Cranberry and Coconut Bar Cookies recipe from Food.com.

Provided by Gingerbread Lady

Categories     Bar Cookie

Time 45m

Yield 24-30 bars, depending on size

Number Of Ingredients 6

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups white chocolate chips
1 1/2 cups dried cranberries
1 cup coconut flakes

Steps:

  • Mix the melted butter and graham cracker crumbs together in a bowl. Pat this crumb mixture into a 9"x13" aluminum pan lined with parchment paper (for easier cookie removal).
  • In a bowl, mix together the condensed milk, white chocolate chips, dried cranberries, and coconut. Carefully spread this mixture over the graham cracker crust.
  • Bake at 350 degrees for 20-25 minutes until the top is firm and lightly browned.
  • Let cool and cut into squares.
  • Can be stored in a metal tin for up to two months. These cookies also freeze well.

Nutrition Facts : Calories 202.9, Fat 11.3, SaturatedFat 7, Cholesterol 17.8, Sodium 100.8, Carbohydrate 23.6, Fiber 0.6, Sugar 20.6, Protein 2.7

WHITE CHOCOLATE, CRANBERRY AND ALMOND COOKIES



WHITE CHOCOLATE, CRANBERRY AND ALMOND COOKIES image

Number Of Ingredients 10

1 stick of butter (114g softened)
1/2 cup sugar
1/4 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup toasted chopped almonds
1/2 cup dried cranberries
1/2 cup white chocolate chips or chopped high-quality white chocolate bar

Steps:

  • 1. Cream the butter and sugars together until fluffy; add vanilla extract and egg. 2. In a separate bowl, mix together the dry ingredients. Mix the dry ingredients into the sugar mixture in three installments, being careful not to overmix. Add in almonds, cranberries and white chocolate. 3. Refrigerate dough for at least one hour. Preheat oven to 350 degrees. 4. Using a cookie scoop or tablespoon, form the dough into balls, placing them on a cookie sheet (we use parchment paper to prevent sticking). 5. Bake cookies for 10 minutes until just toasted around the edges. Keep in mind that cooking times vary depending on altitude and oven temp. Rotate the tray halfway through bake time to ensure even rising.

WHITE CHOCOLATE AND FRESH CRANBERRY COOKIES



White Chocolate and Fresh Cranberry Cookies image

Best holiday cookies ever!

Provided by ANNE Hasselbrack

Categories     Cookies

Time 25m

Number Of Ingredients 10

2 1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c white sugar
1/2 c packed light brown sugar
1 c butter at room temp
1 large egg
1 package white chocolate chips
2 tsp grated orange peel
2 c whole fresh cranberries, finely chopped in a food processor

Steps:

  • 1. Heat oven to 350 degrees. Grease cookie sheets.
  • 2. In a medium bowl, combine flour, salt and baking soda.
  • 3. Cream butter and sugars together, then beat in the egg and orange peel. Gradually add dry ingredients until blended.
  • 4. Stir in chips and cranberries. Drop by rounded teaspoons 2 inches apart on the baking sheets. Bake 10-12 minutes, until golden. Cool on wire racks.
  • 5. Makes approximately 5 dozen.

WHITE CHOCOLATE AND CRANBERRY COOKIES



White Chocolate and Cranberry Cookies image

This is a sweet cookie, but a good cookie. My friend gave me this recipe, I'm not sure where it came from originally.

Provided by Kim127

Categories     Drop Cookies

Time 30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup craisins (sweetened dried cranberries)

Steps:

  • Preheat oven to 375.
  • Grease cookie sheet.
  • In a large bowl, cream together the butter, brown sugar and white sugar.
  • Beat in the egg and brandy.
  • Combine the flour and baking soda; stir into the sugar mixture.
  • Add the white chocolate chips and the Craisins.
  • Drop by spoonful onto greased cookie sheet.
  • Bake for 8-10 minutes.
  • Remove from oven, cool on sheet for about a minute and then transfer to wire rack to finish cooling.

Nutrition Facts : Calories 144.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 19, Sodium 69.4, Carbohydrate 21.9, Fiber 0.5, Sugar 15, Protein 1.4

WHITE CHOCOLATE AND CRANBERRY COOKIES [893]



WHITE CHOCOLATE AND CRANBERRY COOKIES [893] image

Categories     Cookies     Berry     Chocolate     Christmas

Yield 24 Cookies

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

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