Cranberry White Chocolate Chip Pudding Cookies

Servings 3 dozen
Author Rebecca H.
Course Dessert
These Cranberry White Chocolate Chip Pudding Cookies are chewy, sweet, and perfect for the winter holidays! Just a few minutes of prep and your first batch will be coming out of the oven in less than 30 minutes!


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3/4 packed light brown sugar
  • 1 (3.4 oz) package instant white chocolate pudding mix
  • 2 large eggs
  • 1 additional egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 1/2 cup white chocolate chips , divided


  • Preheat oven to 350 degrees 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 1/2 cup at a time and mix until combined.
  • Add dried cranberries to a food processor or blender and pulse until small pieces form. Add cranberry pieces and 1 CUP of the white chocolate chips to the dough and mix until combined.
  • Using a medium cookie scoop (1.5-2 tbsp), 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.