Easy Cranberry Cookies with White Chocolate

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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


white_chocolate_cranberry_cookies

Ingredients

  • 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

Instructions

  1. Add the yellow cake mix, vegetable oil, and two eggs to a large mixing bowl. Using an electric hand mixer, mix until combined.
  2. Add the white chocolate chips and dried cranberries. You can mix them in using the mixer on low speed or just stir them in. 
  3. 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. 
  4. Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
  5. 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.
  6. 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. 

Recipe Notes

  • 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!

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