New this month
Get the Allrecipes magazine

Rich White Chocolate Cranberry Cookies

Razia M.

"I made this recipe up recently, when I was invited to someone's house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised when it was such a huge hit! I went home and tried to remember step-by-step what I did and I remade them to be sure. It's such an easy yet tasty cookie and the butter makes all the difference!"
Added to shopping list. Go to shopping list.


55 m servings 207 cals
Original recipe yields 24 servings (2 dozen cookies)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
  3. Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
  4. Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.


  • Cook's Note:
  • If allergic to coconut, you can use uncooked oats in its place.

Nutrition Facts

Per Serving: 207 calories; 11.9 g fat; 23.6 g carbohydrates; 2.1 g protein; 38 mg cholesterol; 192 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

Didn't care for these at all. The cookies flattened out paper thin in the oven with lumps where the cranberries and chips were. I think the suggestion of adding oatmeal instead of coconut might ...

I will definitely make these again! I used toasted coconut and these cookies were so moist and delicious. My husband loved them!

Followed the recipe almost to the letter, but the batter was too gooey (to my not-that-much-experienced eye) so ended up adding almost a whole cup of flour more. Turned out okay, but a little d...

I will add more flower and less salt.

We liked these. I omitted the coconut but added some chopped Macadamia Nuts. Do not over bake these. They are a flatter cookie but very tender with crispy edges.