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White Chocolate Chunk-Cranberry Cookies

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White Chocolate Chunk-Cranberry Cookies
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  • Prep 15 min
  • Total 60 min
  • Servings 66
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Enjoy your dessert with beautiful cookies baked using cranberries with white chocolate glaze!
Updated Nov 29, 2010



  • 2/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 2/3 cup shortening
  • 1 teaspoon vanilla
  • 1 teaspoon finely shredded orange peel
  • 1 egg
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup dried cranberries
  • 1 package (6 ounces) white baking bars (white chocolate), cut into 1/4- to 1/2-inch chunks

White Chocolate Glaze

  • 1 package (6 ounces) white baking bars (white chocolate), chopped
  • 2 teaspoons shortening
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°. Beat sugars, butter, shortening, vanilla, orange peel and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and white baking bar chunks.
  • 2
    Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • 3
    Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Drizzle with White Chocolate Glaze.
  • 4
    Method for White Chocolate Glaze: Place ingredients in 2-cup microwavable measuring cup or deep bowl. Microwave uncovered on High 45 seconds; stir.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of drizzling the glaze over the cookies, dip half of each cookie into the glaze. Or dip half of the cookies in the white chocolate glaze, and dip the other half in a semisweet chocolate glaze.


90 Calories, 1g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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