white chocolate + cranberry cookies

White Chocolate + Cranberry Cookies :: The Arrow House

I'll be honest. I'm not super awesome at making cookies. They usually come out waaaaaay too thin and crispy so if you like that kind of thing, I'm your girl. Just give me a call and I'll make you a whole batch of overdone cookies. I think I'm paranoid that the cookies will be too doughy so I leave them in for longer than necessary. And what's up with the dough spreading out so thin? I mean, come on.

Enter life changing moment here: Sally from Sally's Baking Addiction.
Her cookie recipe is absolute perfection. I'm serious. The cookies are so soft. Her secret? Cornstarch. Oh and being super careful with the bake time. The best part is that you can take this basic recipe and add anything in that you want so if you're not a fan of white chocolate or cranberries, throw in some chopped pecans and coconut or M&M's for the kids. Or for you because let's face it, who doesn't love M&M's?

White Chocolate + Cranberry Cookies :: The Arrow House
White Chocolate + Cranberry Cookies :: The Arrow House
White Chocolate + Cranberry Cookies :: The Arrow House

White Chocolate + Cranberry Cookies


  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries


  1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
  3. Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet.* Transfer to cooling rack.


*If cookies do not spread at all, gently press down with a spoon when they come out of the oven.

Enjoy + Happy Wednesday!