White Chocolate Cranberry Orange Cookies

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White Chocolate Cranberry Orange Cookies

These white chocolate cranberry orange cookies are loaded with white chocolate chips, orange zest, dried cranberries and are perfectly soft and chewy. The secret to these cookies is in the white chocolate instant pudding mix for added flavor and texture.

Prep Time15

Cook Time10

Chill1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

Ingredients

2 ¼ cups flour (282g)
3.4 oz box instant white chocolate pudding
1 tsp baking soda
½ tsp salt
1 cup unsalted butter softened (226 g)
¾ plus 1 Tbsp light brown sugar (178g)
¼ cup sugar (50 g)
2 large eggs room temperature
1 tsp vanilla extract
¼ - ½ tsp orange extract
zest of one navel orange (about 1 tbsp)
1 ¾ cup white chocolate chips (this was an 11 oz. bag of Ghirardelli white chips, the bag is about 1¾ cups, more for topping)
1 cup dried cranberries

Instructions

Whisk the flour, pudding mix, baking soda and salt together in a medium bowl.
In a separate bowl, beat the sugars and butter to cream on medium high for about 2-3 minutes until uniform, light and fluffy.
Add in the eggs, extracts and orange zest and beat to incorporate.
Slowly add the dry ingredient mixture and beat only until combined and no flour streaks. Fold in the white chocolate chips and cranberries.
For best results, chill at least 30 minutes and up to about 1 hour.
Once chilled, scoop into about 1 ½ inch balls (or use a 1 ½ tbsp cookie scoop) and arrange 2 inches apart on a parchment lined cookie sheet. You can press in extra cranberries before baking, but don’t add any white chocolate chips on top until after as they can dry out and get burned on top.
Bake in preheated 350°F oven for 9-11 minutes or until edges are set and very slightly golden. We like to slightly under bake these, but bake to your preference! Use a biscuit cutter or round cookie cutter to shift baked cookies into nice circles if you'd like and press more white chocolate and cranberries into the tops of the cookies.
Cool for several minutes before transferring to a wire rack.

Notes

Storage: These cookies keep in an airtight container for about 4-5 days at room temperature. They are still fairly soft and don't dry out even around the 3-4 day mark.

Freezing: Cookies that have completely cooled can be stored in the freezer for up to 3 months in a freezer safe container. You can also freeze cookie dough for 3 months. If freezing cookie dough, I suggest rolling it into balls before freezing. You can bake from frozen, just add an extra minute or two to bake time.

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