When I first baked up these soft batch white chocolate chip cookies, I ended up freezing more than half of them to save us from ourselves! It’s just too easy to eat a whole lot of them because they’re so soft and delicious.
The cream cheese dough makes these cookies soft, pillowy, and dreamy. I hope you enjoy these white chocolate cranberry cookies!
I have to admit that freezing most of the cookies doesn’t stop me from eating them. They’re also super delicious right out of the freezer! Oh, well, I tried. =)
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These cookies are extra special because they replace some butter with cream cheese, which makes them super soft. There really isn’t a cream cheese flavor in the finished cookies, though! You can use cream cheese in a block or in a tub, just don’t use the whipped cream cheese. Or a flavored cream cheese, either – that might taste weird!
The cookies don’t spread much in the oven, but you still shouldn’t pack them in too close on your baking sheet because they are fairly large. I made ping pong ball-sized balls of dough and baked them 9 to a sheet.
You can either bake three separate batches or, if you have a second baking sheet, you can bake two sheets at once if you rotate them top to bottom half way through baking. I lined my baking sheet with my Silpat mat, but you can use parchment paper, instead.
The tart cranberries go so well with the sweet chocolate chips, and the brown sugar gives the cookies a slight caramel flavor. Best of all is their amazing, soft texture – no crunchy cookies that shatter into crumbs here!
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Natasha Núñez is a former classroom teacher with a Masters of the Arts in Teaching. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.