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!

White choc cranberry cookies
White choc cranberry cookies

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!