Thermomix White Chocolate and Cranberry Cookies

These soft and sweet Thermomix White Chocolate and Cranberry Cookies are perfect for holiday baking and they take minimal effort to make.

This is 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 could be made smaller or bigger 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 popular Thermomix Chocolate Chip Cookies and Christmas M&M Cookies.  All you do is 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 so you’re guaranteed to have some chocolate or cranberry 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.

Some More Thermomix Christmas Recipes You Might Like

Christmas Melting Moments
Easy Mince Pies
Traditional Shortbread
Classic Gingerbread

Thermomix recipe for White Chocolate and Cranberry Cookies

Thermomix White Chocolate and Cranberry Cookies

  • Author: Vicki
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 12 1x


These Thermomix White Chocolate and Cranberry Cookies make a lovely festive treat to have with an afternoon cuppa.  They’re soft and buttery and guaranteed to melt in your mouth.



  • 150g unsalted butter, softened at room temperature
  • 80g brown sugar
  • 80g white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 225g plain flour
  • 1/2 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


  1. Insert the Butterfly Whisk: Add the softened butter and sugars and cream for 1 min/speed 3. Scrape down the bowl and repeat this step a couple of times until the mixture is pale and creamy.
  2. Set the Thermomix to 30 sec/speed 3 and add the egg and vanilla extract through the hole in the lid until fully combined.
  3. Take out the butterfly whisk and tap it gently on the insides of the TM bowl to shake off the batter.
  4. Add the flour, bicarbonate of soda, 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.
  5. Stir in the chocolate chips and dried cranberries gently by hand.  We recommend chilling the dough in the fridge for 30 minutes to make it easier to work with but if you’re short on time then skip this step.
  6. Whilst the dough is chilling, preheat the oven to 190°C (170°C fan forced) and line a large baking tray with baking paper.
  7. Using either an ice cream scoop for large cookies or a heaped teaspoon if you’d like 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.
  8. Insert a couple of cranberries and white chocolate chips onto of each one and 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.
  9. Leave the cookies to cool for ten minutes on the tray then transfer to a wire rack to cool completely.
  10. Store in an airtight for up to a week.

  • Category: Baking
  • Method: Thermomix


  • Serving Size: 1 cookie
  • Calories: 252
  • Sugar: 17.2g
  • Sodium: 138mg
  • Fat: 12.7g
  • Saturated Fat: 7.8g
  • Carbohydrates: 31.9g
  • Fiber: 0.8g
  • Protein: 3g
  • Cholesterol: 44mg

Keywords: Thermomix White Chocolate and Cranberry Cookies