Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These White Chocolate Cranberry Cookies
• Orange Cranberry Chocolate Chip Cookie Ingredients
• How to Make Them
• Tips for Success
• Freezer-Friendly Christmas Cookies
• More Holiday Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last year, I shared a recipe for Christmas Chocolate Chip Cookies which is basically a Christmas-ified version of classic chocolate chip cookies. They were super fun and I really liked having an excuse to put a year-round classic like chocolate chip cookies on my Christmas cookie platter.

So this year, I thought I’d set out to make another chocolate chip cookie that’s gotten into the Christmas spirit!

I wanted an cranberry orange cookie flavor flavor profile, and white chocolate goes perfectly. So I revisited my oldie-but-goodie recipe for white chocolate macadamia nut cookies, making them a bit thicker and chewier, with a generous amount of orange zest + dried cranberries. It was love at first bite!

Why You’ll Love These White Chocolate Cranberry Cookies

• No chilling required – The dough comes together quickly and they’re in the oven in no time.
• Brown sugar chewy perfection – These cranberry white chocolate chip cookies have the perfect consistency. They’re crisp around the edges, chewy and soft in the middle.
• Super easy – Just about as easy as classic chocolate chip cookies! Just mix, drop, and bake.
• Perfect for the holidays – With cranberry, orange flavors, and white chocolate these cookies are super Christmassy!
• Sturdy and portable – Perfect for mailing care packages or for a Christmas cookie exchange.

Orange Cranberry Chocolate Chip Cookie Ingredients

• Butter – You’ll want unsalted butter. Make sure it’s room temp so it’s soft enough to be able to beat and mix with the sugars.
• Brown sugar – I like to use dark brown sugar in these cookies.
• Granulated sugar – Your standard white sugar.
• Orange zest – Zested from around two medium-size oranges. I usually just grab a couple of navel oranges.
• Eggs
• Pure vanilla extract
• Flour – All-purpose.
• Baking soda
• Salt – I like to use fine-grain sea salt in my baked goods.
• White chocolate chips
• Dried cranberries – If you prefer, you can swap in dried cherries, but you may want to chop them up a bit first (I personally find them a bit large for cookies)

How to Make Them

1. Using either a stand mixer or hand mixer, beat the butter until it’s pale and fluffy, then add the sugars and orange zest. Mix until well-combined.
2. Add the eggs one at a time, beating them in each time.
3. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt, then add the dry ingredients into the wet ingredients.
5. Mix until it forms a dough, then stir in the white chocolate chips and cranberries.
6. Scoop onto a baking sheet and bake until golden-edged.
7. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Jump to the full, printable recipe

Tips for Success

• For perfectly round chocolate chip cookies, invert a drinking glass over the freshly baked cookie (still on the cookie sheet) and move it in a circular motion around the cookie. This will help rein in any odd edges for a round shape.
• Top with extra white chocolate chips and cranberries for a prettier look that tells everyone exactly what’s in these delicious cranberry white chocolate chip cookies!

Freezer-Friendly Christmas Cookies

To freeze baked cookies, cool completely then transfer to a freezer-safe container with airtight lid or a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature for about 30 minutes and you’re good to go!

To freeze and bake later, scoop balls of dough onto a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag and label. They keep for up to 3 months. To bake, simply pull a few out, line on your baking sheet, and bake for a minute or two extra.

I hope these Orange White Chocolate Cranberry Chocolate Chip cookies are as big a hit with your family as they are with mine! They’re chewy and holiday-coded and perfect for cookie platters. We love ’em!

If you make these, I’d love your star rating! It’s super helpful for other readers (and helps my small business grow).

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Orange Cranberry White Chocolate Chip Cookies

No ordinary chocolate chip cookies, these orange cranberry white chocolate chip cookies are a little more elegant and a lot more festive. Thick and chewy with soft centers, a hint of orange, creamy white chocolate, and chewy dried cranberries.

Keyword cranberry white chocolate cookies, orange cranberry white chocolate chip cookies, white chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 189kcal

Author Kare

Ingredients

• 1 cup unsalted butter, room temperature 2 sticks
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons fresh orange zest from about 2 medium oranges [I use navel]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour 420g
• 1 teaspoon baking soda 8g
• 1 teaspoon fine-grain sea salt 7g
• 2 cups white chocolate chips 12 ounces
• 3/4 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar, white sugar, and orange zest. Continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, and salt.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chips and dried cranberries.
• Scoop 2-tablespoon-size balls (I use a #30 cookie scoop) onto a baking sheet, spaced at least a couple of inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden. Remove cookies from the oven and let sit for 5 – 10 minutes on the cookie sheet so the cookie can start to set, then transfer to a wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More Holiday Cookie Recipes

• Chocolate Crinkle Cookies (vegan)
• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Mini Gingerbread Cookies
• Gingerbread Trees

The post Orange Cranberry White Chocolate Cookies appeared first on Kitchen Treaty.

The photo – just one – was of the cookies inside a closed box, with only a tiny peek through the clear window into the blurry cookies inside. So, you know, I thought it might be nice to photograph and show the actual cookies this time. (Bonus that our kiddo’s school was holding a bake sale – the perfect opportunity to make these delicious morsels and then get them OUT of the house pronto. Because hello, addicting.)

Anyway, here’s the post and the recipe, along with pictures. Of the actual cookies. How novel! 🙂

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Sometimes I just don’t know what to do to express a sentiment, other than bake someone something.

In this case, a friend and coworker of mine is moving out of the state. I think it’s going to be such a great thing for her and her family, but doggone it, I’m going to miss her!

So I made her these White Chocolate Cranberry Oatmeal Cookies. I know it doesn’t even begin to show, well, much of anything, but I figured they may need some sustenance on their long drive to their new home, and if nothing else, I’m good for providing sustenance!

These White Chocolate Cranberry Oatmeal Cookies are probably my favorite oatmeal cookie of all (okay, other than these). They’re uber buttery, melt-in-your-mouth, loaded with white chocolate and tart-and-chewy dried cranberries … oh and, of course, oats, which make them 100% healthy. Right? Right?!!

By the way, I don’t have any vegan or dairy-free options for this one yet, but I’m working on it and will update as soon as I’ve perfected the alternatives!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

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White Chocolate Cranberry Oatmeal Cookies

Tender, buttery oatmeal cookies packed with melty white chocolate chips and tart dried cranberries. Perfect for the holidays but a favorite year-round cookie too!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Calories 193kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine-grain sea salt or table salt
• 1 cup dried cranberries
• 1 11-ounce bag white chocolate chips (about 2 cups)

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Place butter in a large mixing bowl or the bowl of a stand mixer. Beat butter with hand mixer or stand mixer until pale and fluffy, about 2 minutes. Add the brown sugar and mix again until fluffy, about 2 more minutes. Add eggs one at a time, mixing to incorporate completely each time. Add the vanilla and mix to combine.
• To a large bowl, add the oats, flour, baking soda, and salt. Stir with a whisk or wooden spoon until combined.
• Add the dry ingredients to the wet and mix JUST until the flour is combined. (Don’t overmix or the gluten will develop in the flour and give your cookies an unpleasant texture!)
• Add the white chocolate chips and cranberries. Stir them in with a sturdy wooden spoon, just until incorporated.
• Drop spoonfuls or scoopfuls onto an ungreased cookie sheet (I like to line mine with these parchment paper sheets for easy clean-up). Lately I’ve been making these cookies a bit bigger, with a cookie scoop that’s the equivalent of about 1/4 cup. Make yours as small or large as you like!
• Bake until they spread, start to set, and are beginning to brown, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack and let cool the rest of the way.
• Cookies keep in an airtight container at room temperature for about 4 days.

Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 97mg | Fiber: 1g | Sugar: 15g

Originally posted November 8, 2009. Updated December 8, 2017.

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Why don’t we see it in spring? It might just be excellent with rhubarb! Or as a syrup in coffee. Gingerbread iced coffee in June. I know I’d love it, but I’m pretty sure it wouldn’t fly here on the blog. Bah, humbug.

Well, I guess I’ll just have to embrace gingerbread right here, right now. And in the form of these dense and moist, chewy and sweet White Chocolate Chip Gingerbread Blondies.

These blondies are so full of gingerbread goodness that they look more like brownies than blondies. But trust me – that’s brown sugar-molasses-spiced-delicious goodness all up in there. With a hefty dose of white chocolate, both drizzled on the top and in chip form in the batter itself.

I love the buttery, rich spiced flavor of the blondies, but the white chocolate gives a cool contrast that draws you in bite after bite. Plus, it looks pretty and kind of snowy drizzled over the top. I’m wishing now I’d sprinkled some white nonpariels over the chocolate drizzle for a little extra bit of festivity. If you make these, you should try it! It’ll look like snow. Pretty.

When I developed this recipe, I literally just threw this and that into a bowl, spread it into a baking dish, and crossed my fingers. I was shockingly surprised (and admittedly proud) at how well they turned out. The edges do tend to stay a bit high compared to the middles, but I love them that way. More crispy edges without one of those funky maze-shaped brownie pans works for me.

These also freeze so well that I could make several batches and keep them in the freezer. And then so I can pull one out whenever I wish. Like on the Fourth of July! Or any other day in the year that’s not the holiday season! Rebel blondies, my friends. Gingerbread 365!

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Starbucks is a weakness, for sure. And around this time of year, their cranberry bliss bars are also a weakness. A buttery blondie base studded with white chocolate and cranberries and then smothered in cream cheese frosting, more cranberries, and a white chocolate drizzle? Pure holiday nirvana.

I allow myself maybe one or two per year, but that doesn’t mean I don’t dream about them otherwise. Or offshoots. Like Cranberry Bliss Muffins. I had to create them. It was my calling. My mission. My density.

The muffins themselves are buttery and craggy, more dense than light, almost more moist scone than cake. With their cream cheese frosting and white chocolate drizzle, I didn’t want the muffin itself to be light and fluffy. Otherwise, they would be cupcakes! These are unmistakably muffins – but with frosting. And toppings. And awesomeness.

A muffin with frosting – totally acceptable for the holidays.

A few recipe notes

The base of these muffins is adapted from the blueberry muffin recipe in a seriously incredible new cookbook, The New Best Recipe, from the editors of Cook’s Illustrated. These guys exhaustively test recipes until they come up with what, they feel, is the best version of each one.

It’s a different sort of muffin recipe – no milk, only sour cream – but the result is rich and thick, even vaguely reminiscent of the blondies these muffins are inspired by. Be sure to follow the steps as stated – vigorously whisking the egg, beating it with the sugar, GENTLY folding the wet and dry ingredients together – or your muffins may turn out tougher than you like.

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Cranberry Bliss Muffins

Holiday breakfast perfection. Inspired by Starbucks' Cranberry Bliss bars, these decadent muffins are studded with white chocolate chips and dried cranberries, then slathered with a cream cheese frosting, cranberries, and a white chocolate drizzle.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 2 cups all-purpose flour* 240 grams
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup dark brown sugar packed
• 4 tablespoons unsalted butter melted
• 2 teaspoons pure vanilla extract
• 2 teaspoons orange zest optional
• 1 1/4 cups sour cream
• 1 1/2 cups dried cranberries lightly chopped, divided
• 1 1/2 cups white chocolate chips divided

For the cream cheese frosting:

• 4 ounces cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 1 1/2 cups powdered sugar aka confectioners' sugar
• 1 teaspoon pure vanilla extract
• Pinch salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Prepare a standard-size muffin pan with 12 cups by either greasing the cups with butter or a non-stick oil spray or by adding cupcake liners.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined, another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.
• Chop the cranberries (if you haven't already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.
• Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that's okay. Better to have spots of flour than to overmix.
• Using a trigger-handled ice cream scoop or large spoon, scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, make the frosting. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl using a hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.
• Frost cooled muffins with a knife - each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. I find my luck varies depending on what brand of white chocolate chips I use (I do like Ghirardelli the best). Another option would be to use a double boiler to melt the white chocolate. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.
• The muffins keep well in an airtight container at room temperature for 2-3 days, much beyond that and they get a little stale. You could also freeze the muffins then thaw and frost/garnish before serving.

The post Cranberry Bliss Muffins appeared first on Kitchen Treaty.

I made them, taste-tested them (naturally and thoroughly), photographed them, and packaged them up for my guy to take to work the next morning, lest I shovel them one-by-one into my mouth all day long.

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The post Soft & Chewy White Chocolate Chunk Macadamia Nut Cookies appeared first on Kitchen Treaty.

I hope your day is full of warmth, laughter, great food, loving family and friends, and maybe, just maybe, a little bit of this.

This, my friends, is white hot chocolate. But it’s not only white hot chocolate, it’s pumpkin white hot chocolate. With nutmeg and cinnamon and pumpkin and whipped cream and white chocolate and heaven. All wrapped up into one.

I was inspired by this homemade white hot chocolate recipe on the fab blog Gimme Some Oven, a “snowflake cocoa” recipe that keeps popping up on Pinterest, and my apparent extra-obsession with pumpkin this year. Which, by the way, officially ends today. Are you giving thanks for that?

Please don’t answer that.

This pumpkin white hot chocolate recipe is, as my lovely niece circa five years ago would say, “hella” good. It’s rich, sweet, and full of pumpkin deliciousness.

And, and! It’s pretty perfect to make on a busy day like today, because you can make it right in your Crock Pot. But unlike most Crock Pot recipes, you can’t really fix it and forget it. You’ve got to give it a stir occasionally to help distribute that delicious melty white chocolate. But you’re already hanging out in your kitchen all day, so, score!

It’s still incredibly low-maintenance to make, and, I think, the perfect sip to savor pre-meal, post-meal, or during-meal. Or all three.

Have a wonderful day today!

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Slow Cooker Pumpkin Spice White Hot Chocolate

Rich, sweet, and full of pumpkin deliciousness, this special white hot chocolate drink brews up to perfection right in your Crock Pot.

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 cups

Author Kare

Ingredients

• 4 cups whole milk
• 1 cup white chocolate chips
• 1/4 cup pumpkin puree
• 4 3- inch cinnamon sticks
• 2 teaspoons vanilla extract
• 1/8 teaspoon ground ginger
• 1 teaspoon freshly grated nutmeg plus more for topping
• Additional cinnamon sticks for serving
• Whipped cream for topping optional

Instructions

• Add milk, white chocolate chips, pumpkin, 4 3-inch cinnamon sticks, ginger, and 1 teaspoon nutmeg in a 2 quart or larger slow cooker/Crock Pot.
• Heat on low for 2 – 3 hours, stirring every 10 minutes or so the first hour (to help distribute the white chocolate as it melts) and then occasionally after that.
• To serve, ladle into mugs and top with whipped cream, if using. Grate some fresh nutmeg over the top and add a cinnamon stick (the pumpkin tends to settle a bit so the cinnamon stick has the added bonus of acting as a stir stick).

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Okay, so it’s not much of a series. At all. But I had a couple of super-ridiculously-easy treats I wanted to share with y’all, and so here you go.

Today we’re talking white chocolate and Oreo cookies, all mushed together and made into a heavenly bark. Easy, delicious and festive.

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