These soft and sweet Thermomix White Chocolate and Cranberry Cookies are perfect for holiday baking, and they take minimal effort to make.
Cranberries and white chocolate are probably one of my favourite cookie combinations. The sweetness of white chocolate paired with cranberry's familiar taste of tang and bitterness makes these classic cookies a delightful treat to have at Christmas time.
They go perfectly with an afternoon cuppa, and you could even wrap them up nicely and gift them to someone special. The mixture makes twelve medium-sized cookies like the photo below, or they can be made smaller or larger if you prefer.
My top tips for making cookies is chilling the dough for twenty to thirty minutes in the refrigerator before rolling - this makes the dough easier to work with. Also leaving enough space around each cookie before baking them ensures they don't merge into each other - I forgot to do this for the ones I made above!
I've based this recipe off my famous Thermomix Chocolate Chip Cookies and Christmas M&M Cookies. To make the cookies, cream the butter and sugar together until pale and creamy. Mix in the egg and vanilla extract and then add the flour, cranberries and white chocolate without overworking the dough.
My favourite part is popping extra chocolate chunks and cranberries on top of each one before baking. This ensures there are some chocolate and cranberries in each bite.
To Make Ahead and Freeze
These cookies stay fresh for up to a week stored in an airtight container. The good news is you can freeze the cookie dough so that you'll always have some on hand to bake in case any last-minute guests drop by. Sally's Baking Addiction has an excellent article on How to Freeze Cookie Dough.
More Thermomix Christmas Recipes You Might Like
Christmas Melting Moments
Easy Mince Pies
Traditional Shortbread
Classic Gingerbread
Christmas M&M Cookies
📖 Recipe
Thermomix White Chocolate and Cranberry Cookies
These soft and buttery cookies melt in your mouth and make a wonderful afternoon treat.
Ingredients
- 150g unsalted butter, softened at room temperature
- 80g brown sugar
- 80g white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 225g plain flour
- ½ teaspoon bicarbonate of soda
- 75g white chocolate chips, plus a couple more for inserting into each cookie before baking
- 75g dried cranberries (craisins), plus a couple more for inserting into each cookie before baking
Instructions
- Insert the Butterfly Whisk: Add the softened butter and sugars to the Thermomix bowl and cream for 1 min/speed 3. Scrape down the bowl and repeat this step a couple of times until the mixture is creamy.
- Set the Thermomix to 30 sec/speed 3 and add the egg and vanilla extract through the hole in the lid until thoroughly combined.
- Take out the butterfly whisk and tap it gently on the insides of the Thermomix bowl to shake off the batter.
- Add the flour and bicarbonate of soda to the Thermomix bowl and mix for 3 sec/speed 5. Scrape down the bowl and knead for 50 sec/dough setting until the mixture comes together. It will be quite sticky.
- Stir in the chocolate chips and dried cranberries gently by hand. I recommend chilling the dough in the fridge for 30 minutes to make it easier to work with. If you are short on time, then skip this step.
- Whilst the dough is chilling, preheat the oven to 190°C / 170°C fan-forced and line a large baking tray with baking paper.
- Either use an ice cream scoop for large cookies or a heaped teaspoon for smaller cookies. Scoop out the mixture onto the baking tray, spacing them well apart as the cookies will spread. You could also roll out balls of dough with your hands. I find that golf ball-sized balls make about 12 cookies.
- Insert a couple of cranberries and white chocolate chips on top of each cookie. Bake in the oven for 10-12 minutes until they are light brown around the edges and still slightly soft in the centre if you press them.
- Leave the cookies to cool for ten minutes on the tray then transfer to a wire rack to cool completely.
- Store in an airtight for up to a week.
Nutrition Information:
Yield: 12 Serving Size: 1 cookieAmount Per Serving: Calories: 294Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 31mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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