White chocolate and cranberry cookies

    25 min

    These aren't ordinary cookies! White chocolate chips, dried cranberries and a splash of brandy make them truly special. Make them for someone you know will appreciate them!

    30 people made this

    Makes: 24 cookies

    • 115g butter, softened
    • 110g soft light brown sugar
    • 100g caster sugar
    • 1 egg
    • 1 tablespoon brandy, or to taste
    • 190g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 140g white chocolate chips
    • 120g dried cranberries

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 190 C / Gas 5. Grease 2 or 3 baking trays.
    2. Cream together butter, brown sugar and caster sugar in a bowl until smooth. Beat in egg and brandy. Combine flour and bicarbonate of soda; stir into butter mixture. Mix in white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared trays.
    3. Bake in the preheated oven for 8 to 10 minutes. For best results, take biscuits out while still soft. Allow to cool for 1 minute on the trays then transfer to wire racks to cool completely.

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    Reviews & ratings
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    Reviews in English (1051)


    I have made this recipe for 3 years now and everyone loves them. I've always used vanilla extract instead of the brandy and have used 3/4 a cup of cranberries when I didn't have a cup and they still were delicious and looked nice. I look forward to making them again for this years office cookie exchange.  -  27 Nov 2005  (Review from Allrecipes US | Canada)


    I bought some fresh cranberries on sale before thanksgiving. I didn't want to make cranberry sauce (boring) and I found this recipe. It calls for dried cranberries, I used the fresh, I rinsed them and put them in a glass dish on 250 degrees for 5-10 mins to soften them up. Then I folded them carefully into the dough right at the end!! I took them for thankgsgiving, they were gone before anyone even sat down to dinner. The cranberries popped open in your mouth. Absolutely the best cookie I've ever made or eaten!!!  -  10 Dec 2002  (Review from Allrecipes US | Canada)


    One of my favorite cookies! Only a few alterations and comments: You must use brandy or other alternative (Capt Morgan would be good too, as one reviewer suggested). It makes it special. I always double to recipe and decrease the amount of sugar to 3/4 cup of both white and brown sugars. I also use margerine (I Can't Believe its Not Butter)and add a box of Cheesecake flavored pudding. Cook as Diane suggested, just until barely brown and leave on the cookie tray (I use stoneware) for 3-5 minutes. They will be scrumptious! I cannot tell you if they are dry the next day, as some suggest b/c ours never last that long! BTW, the dough freezes beautifully. I just drop it onto a cookie sheet with my "scoop" and freeze it. When baking the frozen ones, put them on the cookie sheet when you preheat the oven and they will be ready to bake when the oven is ready.  -  18 Jul 2005  (Review from Allrecipes US | Canada)