Go Back

Cranberry White Chocolate Cheesecake Cookies – Homemade Recipe

Cranberry white chocolate cheesecake cookies are soft-centered cookies made with cream cheese, dried cranberries, and white chocolate chips. Chilling the dough helps them bake with set, lightly golden edges and tender centers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 27 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar light, packed
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup dried cranberries
  • 0.75 cup white chocolate chips

Equipment

  • 2 large baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
  4. Beat in the granulated sugar and brown sugar until fluffy, about 2 minutes.
  5. Beat in the egg and vanilla until combined.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Mix the dry ingredients into the wet ingredients on low speed just until no dry flour remains.
  8. Fold in the dried cranberries and white chocolate chips.
  9. Cover and refrigerate the dough for 1 hour.
  10. Scoop the dough into 1 1/2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  11. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them halfway through, until the edges are set and lightly golden while the centers still look soft.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are set and lightly golden while the centers still look soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, cream cheese, and white chocolate chips.