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Delicious crunchy and  soft cookies filled with delicious white chocolate chunks and dried cranberries – perfect with a cuppa!

White chocolate and cranberry is such an amazing flavour combination, so its not a surprise that you find it a lot in muffins in coffee shops (I always buy them). Its something you can so easily play with such as white chocolate and raspberries or even white chocolate and passion fruit! 

I always believe in using the best ingredients that I can afford, but that doesn’t mean you have to go all out for every recipe that you bake! I sourced my cranberries from my local supermarket, and I buy my White Chocolate in bulk to make it cheaper – yummy.

I have posted several cookie recipes in my time, but my favourite is my chocolate orange cookies & triple chocolate chip cookies – however, these both have cocoa powder in, and I realise not everyone is a fan of these types of cookies! This set me on my mission to create an utterly delicious recipe that doesn’t require chilling before baking!

I posted a recipe similar to this when my blog first start, but I was never really a fan of how they looked, and even how they tasted so I decided to repost the recipe with my changes! I must admit – I love dried fruit of any sort in cookies! Chewy dried fruit in a soft but crunchy cookie is perfect for a tea break or just a snack whenever you fancy! The only downside – its too easy to eat more then one at a time as they are so light!

The good part about this recipe is if you want them thinner and crispier, use self raising flour (the same amount!) but if you want them thicker and softer then use plain flour – I have tried both several times, and I like the results on both, so its up to you!

White Chocolate and Cranberry Cookies!

Delicious crunchy and  soft cookies filled with delicious white chocolate chunks and dried cranberries - perfect with a cuppa!
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Category: Dessert
Type: Cookies
Keyword: cranberry, White Chocolate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Author: Jane's Patisserie


  • 125 g unsalted butter
  • 125 g soft brown sugar
  • 100 g granulated sugar
  • 1 egg beaten
  • 1 tsp vanilla extract
  • 190 g plain/self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100 g dried cranberries
  • 150 g white chocolate chips


  • Preheat the oven to 180C and line several baking trays with parchment
  • Cream together the unsalted butter with the soft brown and granulated sugar until light and fluffy - you can either do this by hand or with a mixer, its entirely up to you! 
  • Beat in the egg and the vanilla essence well until smooth
  • Add the plain/self raising flour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed
  • Carefully fold in the dried cranberries and white chocolate
  • Spoon the mixture onto the trays (I use a cookie scoop!) and bake in the oven for 10-12 minutes or until nice and golden brown. The longer the crunchier, the shorter the softer and more gooey. Make sure to spread them out far enough so that they don't combine into one giant cookie during the baking!(unless of course you want it this way...!)
  • ENJOY!


  • Other favourite combinations of mine is to used dried raspberries, or even put in 1/2tsp of cinnamon to make a delicious twist!
  • These cookies last in an airtight container for 3-4 days, and you can freeze the cookie dough raw, but I wouldn't recommend freezing them once baked!
  • If baking from raw cookie dough, they will take an extra 2-3 minutes!


Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Maria on April 30, 2023 at 11:38 am

    5 stars
    Hello, could I make these in NY style? Following the NY recipe but adding white chocolate and the berries instead?

    Thank you!

  2. Marla on February 6, 2023 at 8:23 pm

    Hey Jane! Could I use dried dates instead of cranberries? Would it work okay? Thank you x

    • Jane's Patisserie on February 10, 2023 at 12:01 pm

      Hiya! Yes this should be fine! Enjoy! x

  3. Hina khan on January 18, 2023 at 2:50 pm

    Which flour is better to use as the recipe states either plain flour or self raising

    • Jane's Patisserie on January 30, 2023 at 11:17 am

      Hiya! both work just as well. Hope this helps! x

  4. Andrea Daniels on July 9, 2021 at 1:28 pm

    How would they turn out without the egg 🤔. My little boy had a severe egg allergy.

  5. Hollie Rawlins on February 27, 2021 at 9:39 am

    Can you swap the cranberries for coconut?

    • Jane's Patisserie on February 28, 2021 at 11:36 am

      What form of coconut would you want to use?

  6. Marcela on October 30, 2020 at 4:01 am

    Can you please put this recipie on Pinterest, so I can save it to my board?

    • Jane's Patisserie on October 30, 2020 at 9:26 am

      You can save one of the images yourself and it should link straight to it! X

  7. Raksha Patel-Solanki on July 21, 2020 at 8:25 am

    Hi Jane. I made these using cherries instead of cranberries and the cookies turned out quite thin and had no shape to them. I also made your Nutella and biscoff cookies and they turned out perfect. Could I add cornflour to the recipe to make them more like the Nutella and biscoff or is this just how theses particular ones bake? Thanks 🙂

    • Jane's Patisserie on July 21, 2020 at 2:04 pm

      That is just how these ones bake – they are a different recipe. You can follow the other recipe, but use white chocolate and cranberry in those!

  8. Fay on May 16, 2020 at 8:59 pm

    Planning to make these but was wondering…Is it possible to use normal white chocolate and break it into chunks rather than use chocolate chips?

  9. Kate Payne on May 5, 2020 at 10:53 pm

    So tasty. Made with SR flour and very pleased with the result.

  10. June Johnson on February 23, 2019 at 6:09 pm

    Hi Jane

    I love your recipes. Can I just ask please, are your oven temperatures based on a conventional or fan oven? Many thanks 😉

    • Jane's Patisserie on February 23, 2019 at 9:20 pm

      These were regular, I would use 160/170C fan for these. All newer recipes state both temperatures required.

  11. Reema Gurjar on July 16, 2017 at 10:19 am

    How many cookies does this recipe make?

    • Jane's Patisserie on July 16, 2017 at 9:17 pm

      Depends on the size you scoop them to be, but usually 12-14

  12. Day 4 of 12: White Chocolate and Cranberry Crunch Biscuits | Andrew in the Kitchen on December 7, 2016 at 8:46 am

    […] Jane’s Patisserie’s White Chocolate and Cranberry Cookies […]

  13. 11 Christmas baking recipes to make your Christmas sparkle! on November 29, 2016 at 8:56 am

    […] while we’re thinking about cookies, these White Chocolate and Cranberry Cookies from Jane’s Patisserie combine two of the season’s sweetest flavours in gooey, mooreish cookie form. Yes […]

  14. jabrush1213 on August 26, 2015 at 1:36 am

    Every year around the holiday’s my mom makes these cookies. But, for the last couple years we have been using oatmeal mix instead of cookies. Both are delicious!

  15. ruthlakes on August 25, 2015 at 7:15 pm

    Meant to say I’ve re-blogged it too ?

    • Jane's Patisserie on August 25, 2015 at 10:17 pm

      Awwh haha thank you so much! I hope you like them!! 🙂

  16. ruthlakes on August 25, 2015 at 7:14 pm

    Reblogged this on Life, living, work and play and commented:
    This recipe sounds divine – I’m going to have to make these cookies for my hubbie ?

  17. ruthlakes on August 25, 2015 at 7:13 pm

    Love this recipe – I’ll be trying it out, hopefully, over the weekend ?

  18. Snapshotsincursive on August 25, 2015 at 1:47 pm

    You’re a genius! I had not partnered these two flavor so before. ?

    • Jane's Patisserie on August 25, 2015 at 10:16 pm

      They’re so yummy together! And thank you!!

  19. Zara on August 25, 2015 at 11:45 am

    The look amaazing

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