Cranberry and white chocolate cookies

You won’t be able to stop at one with these cranberry and white chocolate cookies. A delicious flavour combination that balances sweet and tart perfectly. The red and white colouring add a great festive feel leading up into the holidays.

  • Prep Time

    15 Minutes
  • Cook Time

    15 Minutes
  • Makes

    16-20 Cookies


  •  125g butter, melted
  • 1 cup brown sugar
  • ¼ cup caster sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 cup self raising flour
  • ¾ cup plain flour
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips/pieces
  • 1 cup dried cranberries

You'll Need

  • Multix Bake


  1. Preheat the oven to 165oC.
  2. Place the butter and sugar in large bowl and allow the sugar to dissolve into the melted butter stirring occasionally.
  3. Add the beaten egg and vanilla essence and mix with a wooden spoon until well combined.
  4. In a separate bowl, whisk together the flours and baking powder then gradually add the flour to the butter and sugar mixture until a sticky dough is formed.
  5. Stir through the white chocolate and cranberries ensuring they are evenly distributed throughout the dough.
  6. Line two baking trays with Multix Bake and drop rounded teaspoons of the cookie mixture onto the trays, allowing space around each cookie for it to spread as it cooks.
  7. Bake for around 12 minutes or until the edges begin to brown then remove from the oven and cool on the trays for 5 minutes before transferring to a cooling rack to cool completely.
  8. Serve immediately or store in a airtight container for up to a week.