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White Chocolate Cookies Studded with Cranberries

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We combined dried cranberries with white chocolate chips to create these irresistible treats.


1 White Chocolate Bar
9 tbsp unsalted butter, very soft
3/4 cup firm-packed soft light brown sugar
1 extra large egg
1 tsp vanilla extract
1 1/8 cup all purpose flour
1/2 tsp baking powder
A generous pinch of salt
1/3 cup dried cranberries


Step 1

Heat oven to 350 degrees Fahrenheit

Step 2

Break up or chop the chocolate into pieces the size of your little finger nail. Set aside until needed.

Step 3

Add the soft butter, sugar, egg, vanilla, flour, baking powder and salt into a large bowl. Beat with a food mixer until thoroughly combined.

Step 4

Stir in the chocolate pieces and dried fruit.

Step 5

Take a heaped teaspoon of the mixture and put it onto the prepared tray, using another teaspoon to push the mixture off the spoon and into a rough mound.

Step 6

Repeat with the rest of the mixture, spacing the mounds well apart to allow for spreading.

Step 7

Bake in the heated oven for about 15 minutes until a light golden brown. Remove the trays from the oven, leave to cool for a minute then carefully transfer the cookies to a wire rack and leave to cool completely.

Step 8

Store in an airtight container and eat within 4 days or freeze up to a month.

Made using Divine White Chocolate 35g x 30

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