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Monster White Chocolate Cranberry Cookies

Total Time

Prep: 15 min. Bake: 15 min./batch + cooling


2-1/2 dozen

White chocolate and cranberries are a classic cookie combo. These stand apart because they're extra big, soft in the middle and crisp on the edges. —Dawn Johnson, White City, Oregon
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  • 1-1/2 cups unsalted butter, melted
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces white baking chocolate, cut into chunks (about 2 cups)
  • 1 cup macadamia nuts, chopped
  • 3/4 cup dried cranberries


  1. Preheat oven to 325°. Beat melted butter and sugars until well blended. Beat in eggs, egg yolks and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in white chocolate, macadamia nuts and cranberries.
  2. Drop dough by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake until edges are golden brown, 15-17 minutes. Cool on pan 2 minutes before removing to wire racks to cool.

Test Kitchen tips
  • These bake-sale-perfect cookies have crisp edges and a chewy middle.
  • The egg yolks add a unique richness to the dough.
  • Turn them into trail-mix cookies by swapping the mix-ins for semisweet chocolate chips, peanuts and raisins
  • Nutrition Facts

    1 cookie: 325 calories, 16g fat (9g saturated fat), 49mg cholesterol, 154mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 3g protein.

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