Go Back

Tangy White Chocolate Cranberry Crunch

These festive beauties are the perfect balance of sweet and tart, with creamy white chocolate chunks and chewy dried cranberries in every bite. The secret ingredient is a touch of orange zest that makes them taste absolutely gourmet—people will think you spent hours on these, but they're actually
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 42 servings
Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 large orange about 1 tablespoon
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups white chocolate chips
  • 1 cup dried cranberries chopped
  • ½ cup chopped pecans or walnuts optional

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  3. Beat in eggs one at a time, then mix in vanilla extract and orange zest until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to butter mixture, mixing until just combined.
  6. Fold in white chocolate chips, dried cranberries, and nuts (if using) until evenly distributed.
  7. Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
  8. Bake for 12-14 minutes until edges are lightly golden but centers still look slightly soft.
  9. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.