White Chocolate Chip, Pecan, and Cranberry Cookies

For Dessert Tonight – White Chocolate Chip and Cranberry Cookies!

Usually I make chocolate chip cookies around Christmas time, but this year I wanted to do something different. I found this recipe by Trisha Yearwood that used white chocolate chips and cranberries along with macadamia nuts. It sounded really good and it was something I hadn’t tried yet. I stayed true to her recipe with the exception of the nut, I used pecans instead of Macadamia nuts.

These are SO good! The pecans were awesome in this cookie. I’m so glad that I tried something a little different. The next time you bake cookies, I hope you will try this recipe!

White Chocolate Chip and Cranberry Cookies

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By Patrick Dulmage Serves: 6-8
Prep Time: 15 minutes

White Chocolate Chip and Cranberry Cookies


  • 1/2 cup butter (1 stick), softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 egg
  • 1 cup dried cranberries
  • 3/4 cup white chocolate chips
  • 3/4 cup pecans, chopped



Pre-heat the oven to 350 degrees


In a stand mixer or bowl, add the butter and sugars, then cream them until smooth


Add the vanilla extract and egg


Sift the flour and baking soda in a large bowl


Gradually and carefully spoon in the flour/baking soda mix to the mixing bowl with the butter and sugar


Add the cranberries, pecans, and chocolate chips


Scoop or use spoons to put 2 tablespoon sized drops of cookie dough on a greased baking sheet. Leave about 2 inches between each cookie


Bake 1 sheet at a time until the tops are lightly browned, about 12-15 minutes


After baking, let the cookies rest between 3-5 minutes before transferring to a wired cooling rack to completely cool



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