whole wheat white chocolate cranberry cookies

I'm not normally a huge fan of white chocolate, but I love when it's mixed with the tartness of dried cranberries. Perfect combination!

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 35 small cookies.


  • butter 165 g6 oz
  • sugar 175 g6.25 oz
  • eggs 1
  • vanilla 1 teaspoon
  • whole wheat flour 245 g2 cups
  • baking soda 1/2 teaspoon
  • salt 1/8 tsp
  • white chocolate, chopped 150 g5 oz
  • cranberries 125 g1/2 cup
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Butter, cranberries, eggs, white chocolate, whole wheat flour, sugar, vanilla, baking soda, salt

Set out ingredients. (This picture depicts a double batch.)

white chocolate bars after being chopped

Chop white chocolate and set aside.

eggs being added to creamed mixture

Cream butter, sugar and vanilla (extract). Add eggs, one at a time, then the vanilla. Sift together the dry ingredients and add to the creamed mixture.

white chocolate chunks and cranberries being added to mixture

Fold cranberries and chopped white chocolate into the dough.

mixture with white chocolate and cranberries folded in

Refrigerate dough for at least half an hour before balling and baking.

flattening cookies with a spoon on baking mat

Roll dough into balls and flatten with spoon.

whole wheat white chocolate cranberry cookies fresh out of the oven

Bake at 180° C350° F for 12-15 minutes, or until golden brown.