These cranberry cookies with white chocolate are deliciously soft and chewy. Using cake mix makes these cookies super easy!
Prep Time 5 minutes | Cook Time 12 minutes | Chill time 30 minutes | Total Time 47 minutes
- 1 (15.25 ounce) box yellow cake mix (I used Duncan Hines)
- 1/2 cup vegetable oil (e.g. canola)
- 2 eggs
- 1/2 cup white chocolate chips
- 3/4 cup dried cranberries
- Add the yellow cake mix, vegetable oil, and two eggs to a large mixing bowl. Using an electric hand mixer, mix until combined.
- Add the white chocolate chips and dried cranberries. You can mix them in using the mixer on low speed or just stir them in.
- Chill the batter for 30 minutes. I recommend this step since the dough is sticky and you will also get slightly puffier cookies with chilling, but you can skip this step if you wish.
- Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
- Make 2″ balls and place them on the baking sheet at least 2″ apart, if not more since they do spread. Bake for 11-13 minutes until the cookies are set.
- Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack (they will be very soft!). Once cooled, store cookies in an airtight container.
- I made fairly large cookies (rolled dough into 2″ balls), so if you make them smaller, you can make more than 12.
- You can use the larger boxes of cake mix (18.25 ounces) for this recipe as well – it’ll make approx. 16 2″ cookies (keep everything else in the recipe the same). The batter will be less sticky and the cookies will be more puffy – especially if you chill the dough first.
- These are definitely very sweet cookies, so keep that in mind!