These Thermomix White Chocolate Cranberry Cookies are soft, buttery and filled with creamy white chocolate chips and dried cranberries. They come together in minutes and bake quickly, making them perfect when you want something simple.
FEATURED REVIEW
"Loved this recipe and so did my grandson. Have made two batches."
BRENDA
This is the same cookie dough I use for my trusted Christmas M&M Cookies and Chocolate Chip Cookies, so if you've made either of those, you'll already know how simple and consistent it is.
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Why You'll Love This Recipe
- Classic flavour combo: sweet white chocolate and tangy cranberries are always a winner.
- Quick to make: the dough comes together in minutes, so you can have a batch baking in no time.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
Notes On The Key Ingredients
- Unsalted butter - use chilled butter; the Thermomix softens it to the ideal consistency.
- White chocolate chips - or chocolate broken into chunks.
- Dried cranberries - either a supermarket home brand or Ocean Spray works well. Ocean Spray's cranberries are sold as Craisins.
- Egg - use a large egg at room temperature.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Step 1: Soften the butter in the Thermomix until smooth.
- Step 2: Add the sugars and blend until the mixture looks creamy.
- Step 3: Mix in the egg and vanilla until combined.
- Step 4: Add the flour, bicarb and salt, then mix until combined. Stir in the cranberries and white chocolate gently using a spatula.
- Step 5: Optional: Transfer the dough to a separate mixing bowl. I find it much easier to scoop and shape the dough this way without the Thermomix blades getting in the way.
- Step 6: Roll into small balls, space them out on the trays and decorate with a few extra cranberries and white chocolate. Bake until golden at the edges and soft in the centre. Leave on the tray to cool before transferring to a wire rack to cool completely.
Thermomix Cookie Tips
- If the dough feels too soft, chill it in the fridge for 20 minutes.
- Leave enough space for the cookies to spread so they don't merge into each other.
Storage
Keep the cooled cookies in an airtight container at room temperature for up to five days.
They also keep well in the freezer for up to 2 months. When you're ready to serve them, let them thaw at room temperature.
📖 Recipe
Thermomix White Chocolate Chip Cranberry Cookies
Buttery, chewy and dotted with white chocolate and cranberries, these easy cookies mix beautifully in the Thermomix and bake in minutes. Perfect for sharing or gifting.
Ingredients
- 120 g unsalted butter, chilled and cubed
- 100 g brown sugar
- 45 g white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 215 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 100 g white chocolate chips, plus extra to decorate
- 80 g dried cranberries, plus extra to decorate
Instructions
- Preheat the oven to 160°C fan (180°C conventional). Line 2 baking trays with baking paper.
- Place the butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl with a spatula.
- Add both sugars. Mix for 20 sec/speed 4. Scrape underneath the blades, then mix again for 15 sec/speed 4 until smooth and creamy.
- Add the egg and vanilla extract. Mix for 15 sec/speed 3. Scrape down the bowl and mix again for 15 sec/speed 3.
- Add the flour, bicarbonate of soda and salt. Mix for 10 sec/speed 4, scrape down the bowl, then mix again for 3 sec/speed 4.
- Stir in the dried cranberries and white chocolate chips with a spatula. Tip: Transfer the dough to a regular mixing bowl. I find it much easier to scoop and shape the dough this way without the Thermomix blades getting in the way.
- Roll the dough into walnut-sized balls and place them 5 cm apart on two baking trays. Press a few extra white chocolate chips and cranberries on top. Tip: If the dough feels too soft, chill it for 20 minutes before shaping.
- Bake one tray at a time for 12–14 minutes, until golden at the edges but still soft in the centre. Keep the second tray chilled in the fridge while the first bakes.
- Leave the cookies on the trays for 5 minutes, then transfer them to a wire rack. They will firm up as they cool.
Notes
Storage
Store the cookies in an airtight container for up to 5 days. Freeze for up to 2 months, then thaw at room temperature.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 23mgSodium: 38mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator.
Brenda Flay says
Loved this recipe and so did my grandson. Have made two batches.
Vicki says
Hi Brenda, thank you for your lovely comment. I'm so glad you enjoyed them. Vicki x