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+ servings
Buttery Cranberry and White Chocolate Chip Cookie Recipe

Buttery Cranberry and White Chocolate Chip Cookie Recipe

These Cranberry and White Chocolate Chip Cookies are buttery, moist, and the best dessert or snack!


  • 1 cup Country Crock®
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 1 cup dried cranberries
  • 1 cup white chocolate chips


  • Preheat oven to 375°. Mix brown sugar, granulated sugar, Country Crock spread, egg, egg yolk and vanilla into a large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended (dough will be soft and creamy).
  • Add mix-ins into the dough until every spoonful of dough has some of the delicious mix-ins. (Try leftover Halloween candy, or use your favorite mix-ins such as dried fruit, HERSHEY’S Kitchens® baking chips, sprinkles, etc)
  • Drop dough by rounded tablespoonfuls onto ungreased baking sheets 3-inches apart. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from baking sheets and cool completely.