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Cranberry White Chocolate Chip Pudding Cookies

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Sweet, chewy, and bursting with festive flavors! These Cranberry White Chocolate Chip Pudding Cookies are the perfect treat for any holiday gathering. 🍪✨ #CranberryDelight #HolidayBaking #PuddingCookies #WhiteChocolateMagic #BakedWithLove #ChewyGoodness #FestiveTreats #CookiePerfection #SweetIndulgence #BakingJoy

  • Total Time: 31 minutes
  • Yield: 36 cookies 1x

Ingredients

Scale
  • ½ cup unsalted butter, softened (1 stick)
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 3.4 ounces instant white chocolate pudding mix (1 box)
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dried cranberries
  • 1 ½ cup white chocolate chips, divided

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.

2. Cream Butter and Sugars

In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is smooth and creamy. This process usually takes about 2–3 minutes on medium speed.

3. Add Wet Ingredients

Incorporate the pudding mix, eggs, additional egg yolk, and vanilla extract into the creamed mixture. Beat on medium speed for about one minute until fully combined. The pudding mix adds moisture and softness to the cookies, ensuring a tender crumb.

4. Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, about ½ cup at a time, mixing on low speed until a dough forms. Avoid overmixing to keep the cookies tender.

5. Fold in Additions

Gently fold in the dried cranberries and 1 cup of the white chocolate chips using a spatula. The cranberries add a delightful tartness, while the chocolate chips enhance the sweetness.

6. Shape Cookies

Using a medium cookie scoop (1 ½ to 2 tablespoons), scoop the dough and drop it onto the prepared baking sheet. Space each cookie about 2 inches apart to allow room for spreading. If you don’t have a cookie scoop, roll the dough into balls by hand.

7. Bake to Perfection

Bake the cookies for 11 to 13 minutes, or until the edges start to brown slightly. The centers may still appear soft, which is perfect as they will continue to set while cooling.

8. Cool Cookies

Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes. Transfer them to a wire cooling rack to cool completely.

9. Drizzle with Chocolate

Melt the remaining ½ cup of white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each round, until smooth. Using a spoon, drizzle the melted chocolate over the cooled cookies for a decorative and flavorful finish.

Notes

  • Soft Butter is Key
    Ensure your butter is softened to achieve a creamy consistency when creaming it with sugars. Too cold, and the mixture won’t combine properly; too melted, and the cookies may spread too much.
  • Don’t Overmix
    When combining the wet and dry ingredients, mix only until just incorporated to maintain the soft and tender texture of the cookies.
  • Prevent Overbaking
    Remove the cookies from the oven when the edges are golden brown, but the centers still look soft. They will set as they cool, giving you the perfect chewy texture.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
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