Cranberry White Chocolate Chip Pudding Cookies are so chewy and sweet.
Red cranberries and white chocolate make these cookies delicious and bright. These homemade cookies will be hard to resist, especially when they are warm and fresh from the oven.
Easy Homemade Cookies
I love cookies and my Grandma always made shortbread with a cookie press, they were my favorite (with my Mom’s thumbprint cookies). This recipe is one that my kids absolutely love on the cookie plate.
- These deliciously chewy, and soft cookies are made with a package of pudding mix. This mix will ensure that they are moist and tender inside and a little crisp on the outside.
- These cookies are so easy to make and take so little time.
- They’re super delicious as the cranberries add a tart pop of flavor while the white chocolate tones things down. The two together are pretty much the perfect flavor combo.
- This recipe makes about three dozen cookies which also means they’re great for cookie swaps or for spreading the love this summer and dropping off on your friend’s doorsteps!
Ingredients & Variations
WHITE CHOCOLATE When purchasing white chocolate try to make sure that there is at least 20% cocoa butter.
PUDDING MIX Make sure to choose the instant white chocolate pudding mix. The instant version will help the cookies to set.
VARIATIONS These cookies would also taste great with a few nuts as add-ins. Walnuts, pecans, pistachios, almonds, and cashews are all great options. A splash of orange zest would also add depth of flavor to the cookies.
How to Make Cranberry White Chocolate Chip Cookies
Just a few minutes of prep and the first batch will be coming out of the oven in less than 30 minutes!
- Cream together wet ingredients in one bowl & mix dry ingredients in another.
- Add dry ingredients to wet; stir in cranberries & chocolate.
- Form into dough balls & bake (per the recipe below).
- Drizzle with extra melted chocolate (optional) & serve!
Tips for Soft Chewy Cookies
- Don’t overcook the cookies. This is the best tip to ensure that the cookies are soft and chewy right from the oven.
- And what’s more, make sure that the butter is softened before creaming.
- To keep them soft and chewy make sure that they are stored properly. Keep them in an airtight container with a small piece of bread.
Favorite Cookie Recipes
- Strawberry White Chocolate Chip Cookies
- Oreo Pudding Cookies
- Cake Mix Cookies
- Chocolate Chip Cookies Sticks
- Chewy Chocolate Chip Cookies
- S’mores Cookies
Did you enjoy these Cranberry White Chocolate Chip Pudding Cookies? Be sure to leave a comment and a rating below!
Cranberry White Chocolate Chip Pudding Cookies
Ingredients
- 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
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Cream butter and sugars together until smooth. Add pudding, eggs, additional egg yolk and vanilla. Beat for one minute on medium speed.
- In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
- Add cranberries and 1 cup of white chocolate chips to the dough and mix until combined.
- Using a medium cookie scoop (1 ½ -2 tablespoons), drop cookies on the lined baking sheet about 2 inches apart. Cookies can also be rolled into balls by hand if a cookie scoop isn't on hand.
- Bake for 11 to 13 minutes until cookie edges begin to brown. Remove from oven and allow to cool on the pan for a few minutes before transferring to a cooling rack and baking off the rest of the dough.
- Melt remaining chocolate chips in a microwave-safe bowl in the microwave on 30-second intervals until smooth, stirring between each round. Drizzle melted chocolate over the cooling cookies.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have made this recipe twice using gluten free all purpose flour and they came out perfect. I rolled them into balls and then press them to slightly flatten. They didn’t spread much while baking. Not sure if that had to do with the type of flour I was using or not. Very tasty cookie!!
So happy to hear these cookies were a hit, Vicki!
These look awesome. Can you use fresh cranberries?
I haven’t tried it however, I worry that the moisture from the fresh cranberries may change the texture. Let us know how it goes if you try it.
I will be trying some of your recipes in the next ten days or so; they all look scrumptious!!! So glad I found your sight. I want to try ALL the recipes, so I will be looking for different foods rather then eating the same old, same olds…………thank you ever so much for the hard work of setting up the sight so a lot of us can share!~!!! My son & his wife post recipes from time to time under “the beard & the baker” you may want to try some of their foods….
I’m so glad you found me too Lynell! I love swapping it up in the kitchen! Congratulations to your son and his wife on their blog, I’ll definitely have to stop by and check it out!
I can’t wait to try this recipe. Soft, chewy cookies are my favorite and I can only imagine how perfect these cookies will be. Thank you!
This sounds great. I will have to try them .