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Cranberry White Chocolate Chip Cookies

  • Prep Time: 15 minutes
  • Cook Time: 12 - 14 minutes
  • Servings: 3 dozen
  • Course: Dessert

Indulge your sweet tooth with these classic winter cookies.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Remember to line your cookie sheet with parchment paper for cookies that bake evenly and slide off the pan easily.


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 package (12 ounces) or 2 cups white chocolate chips
  • 1 cup sweetened dried cranberries
  • Reynolds® Parchment Paper


Step 1

Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.

Step 2

Combine flour, baking soda and salt in a medium bowl; set aside.

Step 3

Beat butter, brown sugar and granulated sugar in a large bowl on medium speed for about 3 minutes, until light and fluffy. Beat in eggs and vanilla. Reduce speed to low. Gradually add flour mixture, mixing after each addition until well blended. Stir in white chocolate chips and dried cranberries. Drop dough by heaping tablespoons onto lined cookie sheets.

Step 4

Bake 12 to 14 minutes or until light brown. Slide parchment with cookies onto a wire rack to cool.

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