This batch of cranberry, fudge & white chocolate cookies is insanely good! Soft, crisp & super fudgy these make a great festive treat.
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If you’re new to the blog, you should know that I love making chocolate chip cookies. There’s even a whole section of my website dedicated to them!
Possibly my new favourite flavour, this batch of cookies are great eaten all year round but especially at Christmas. Full of molten pools of white chocolate, squidgy dried cranberries & buttery fudge these cookies taste amazing, are crisp on the outside & super fudgy in the middle. Plus, they’re incredibly easy to make!
Why You’ll Love This Recipe!
- Plenty to share
This recipe makes 13, generously sized cookies
- The perfect texture
These cookies are crisp on the outside & super fudgy in the middle!
- Insane flavour!
Using brown butter in the cookie dough adds a subtle nutty flavour
- Full of mix ins
The cookies are packed full of rich white chocolate, soft cranberries & sweet fudge
What You’ll Need
- Unsalted Butter (200g)
Using butter as the fat in our cookies adds flavour & helps them spread in the oven. Make sure to use unsalted as this allows more control of the salt content. In this recipe, we’re browning 120 grams of the butter & softening the rest.
- Light Brown Sugar (150g)
- Caster Sugar (125g)
Using a combination of brown & caster sugar makes cookies that are fudgy in the middle & crisp on the outside, with just the right amount of spread in the oven.
- Eggs (1 Whole, 2 Yolks)
Adding extra yolks to our cookie dough makes it richer & fudgier.
- Plain Flour (300g)
Using plain flour makes tender, crisp cookies.
- Table Salt (½ tsp)
Salt adds flavour to our cookies. Make sure to use fine table salt so that the dough isn’t too salty.
- Maldon Salt
A sprinkle of Maldon sea salt on top of each cookie brings out the flavour of the chocolate.
- Baking Powder (¾ tsp)
- Bicarbonate Of Soda (¾ tsp)
The raising agents in this cookie recipe. Using this amount makes the cookies spread just enough in the oven.
- White Chocolate (150g)
For the best results, make sure to use a bar of white chocolate chopped into chunks as appose to chocolate chips.
- Dried Cranberries (100g)
Cranberries & white chocolate is a classic combo! You could use raisins/sultanas instead though.
- Fudge (200g)
For this recipe, I’ve used a vanilla fudge but feel free to use a different flavour. This could be shop bought fudge or you could make your own. The cookies will taste great either way.
How To Make Cranberry, Fudge & White Chocolate Cookies
The full, printable recipe card for these cookies can be found at the bottom of this post!
Step 1 – Brown The Butter
Before making the cookie dough, we need to brown 120 grams of the butter (the rest is softened at room temperature). To do this, first chop the butter into even pieces then place into a medium sized saucepan.
Next, place the pan over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smell nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
Transfer the brown butter to a bowl & leave to cool to room temperature. This will take around 30 minutes.
Step 2 – Cookie Dough
Now to make the cookie dough.
Place the cooled brown butter & the softened butter into the bowl of a stand mixer then add in light brown & caster sugar. Using the paddle attachment, beat together until fully combined. This should take no more than 2 minutes – we don’t want to add in too much air!
Add in a whole egg & 2 yolks then mix to combine.
Next, sift in plain flour, salt, baking powder & bicarbonate of soda then mix until just combined. Make sure to not overwork the cookie dough!
Step 3 – Mix In Cranberries, Fudge & White Chocolate
Time to add in the mix ins!
First, roughly chop 70g of the white chocolate & cut the fudge into 1 cm pieces. Add both to the cookie dough along with the dried cranberries then stir in. Place the cookie dough in the fridge for 30 minutes so that it firms up slightly.
Step 4 – Portioning
Whilst the dough is chilling in the fridge, chop the remaining white chocolate into 13 chunks.
Once the dough has been in the fridge, it’s time to scoop it into 13 portions. This can be done with a cookie scoop or a spoon. Each portion should weigh around 90 grams & should contain plenty of mix ins.
Next, use your hands to roll each portion into a ball then press a white chocolate chunk into the top. Transfer the balls of dough to a container & chill in the fridge overnight.
Step 5 – Baking
Preheat an oven to 180°c/160°c fan (356°f/320°f).
Next, place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)Bake for a further 2 minutes then repeat the pan banging process. Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
Using a large, round cookie cutter, scoot each cookie into a perfect round shape. Sprinkle each cookie lightly with Maldon salt then leave on the tray, to cool completely. Repeat with the remaining cookies.
The Pan Banging Technique
If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.
The Cookie Scoot
A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.
Chocolate Chip Cookies Tips & Tricks
- Use a chopped up chocolate bar, it will melt better than chocolate chips.
- Make sure to scrape the mixing bowl down with a rubber spatula regularly when mixing the dough
- Chill the cookie dough overnight for the right amount of spread in the oven.
- Use a cookie cutter to “scoot” the cookies into a perfect circle once baked.
- Sprinkle Maldon salt on top of the cookies for extra flavour.
- Bake the cookies until the edges are set but the centre is still soft.
Cooking Cookies In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To bake these cookies in an Aga, place them on the bottom set of runners in the baking oven & cook for the same amount of time specified in the recipe.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Chocolate Chip Cookie Recipes To Try!
- Black Sesame Cheesecake
- Salted Tahini & Vanilla
- Toasted Milk & Ginger
- Miso Banana Bread
- Brown Butter S’more
- Toasted Milk, Chocolate & Raisin Oatmeal
- Salted Pretzel & Candied Hazelnut
- Brown Butter & Rye
If you have enjoyed this cranberry, fudge & white chocolate cookie recipe, it would mean a lot if you could leave a review & rating!
Cranberry, Fudge & White Chocolate Cookies
- Medium Sized Saucepan
- Stand Mixer
- 3 Large Baking Trays
- 9cm Cookie Cutter
- 200 g Unsalted Butter
- 150 g Light Brown Sugar
- 125 g Caster Sugar
- 1 Large Egg
- 2 Egg Yolks
- 300 g Plain Flour
- ½ tsp Table Salt
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- 150 g White Chocolate
- 100 g Dried Cranberries
- 200 g Fudge
- Maldon Salt To Finish
- Start by browning 120g of the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smell nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
- Transfer the brown butter to a bowl then leave to cool to room temperature. In the meantime, chop the remaining 80g of butter into small pieces & leave to soften at room temperature.The brown butter should take around 30 minutes to cool.
- Next, place both butters into the bowl of a stand mixer along with the light brown sugar & the caster sugar.
- Using the paddle attachment, mix the butter & sugar on a medium speed until fully combined but no more than 2 minutes. It's important not to incorporate too much air at this stage!
- With the mixer still running, add in the egg & yolks then mix to combine.
- Next, sift in the flour, salt, baking powder & bicarbonate of soda then mix on a low speed until just combined.
- Roughly chop 70g of the white chocolate & cut the fudge into 1cm pieces. Add both into the cookie dough along with the cranberries & stir through.
- Place the bowl of cookie dough into a fridge & leave for 30 minutes, to firm up slightly.
- In the meantime, chop the remaining 80g of white chocolate into 13 chunks.
- Using a cookie scoop (or a spoon), portion the cookie dough into 13 equally sized portions. Each should weigh around 90 grams.
- With your hands, roll a portion of cookie dough into a ball then press a white chocolate chunk into the top. Repeat with the remaining dough.
- Place the balls of cookie dough into an airtight container & refrigerate overnight.
Baking The Cookies
- The next day, preheat an oven to 180°c/160°c fan (356°f/320°f).
- Next, place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)Bake for a further 2 minutes then repeat the pan banging process.Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape.
- Sprinkle each cookie lightly with Maldon salt then leave on the tray, to cool completely.
- Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.