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White Chocolate Cran-Pecan Cookies

Total Time

Prep: 15 min. Bake: 10 min./batch


about 2-1/2 dozen

Want to put a seasonal twist on classic chocolate chip cookies? These irresistible treats are loaded with white baking chips, dried cranberries and chopped pecans.—Barb Garrett, Jacksonville, North Carolina
White Chocolate Cran-Pecan Cookies Recipe photo by Taste of Home
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  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup dried cranberries
  • 3/4 cup white baking chips
  • 1/2 cup chopped pecans


  1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans.
  2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

Nutrition Facts

1 cookie: 128 calories, 6g fat (3g saturated fat), 16mg cholesterol, 50mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 1g protein.

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Average Rating:
  • Kerri
    Aug 27, 2020

    Wow! Just wow! These cookies are wonderful. Even my husband who does not like nuts loves these.

  • Ann
    Feb 25, 2020

    Made these with my 9 year old grandson .easy to make ,Toasted my pecans before I added them.They were rich and chewy in the middle ,Edges has a crunch .One of the best cookies I have ever had .Will make again .

  • elizabeth
    Dec 7, 2019

    So easy and delicious! I added a teaspoon of orange zest and a teaspoon of cardamom. Perfect! I also added salt as I use unsalted butter.

  • missykesha
    Mar 3, 2014

    These were so delicious! Having had experience with dark & flat cookies in the beginning of my cookie chronicles, I always add baking powder to give them more "rise". So I added 1 teaspoon of baking powder and 1/4 teaspoon of cocoa powder (as suggested by another reader) to cut the richness of the cookie.They came out perfect - not too sweet and with great consistency. The combination of sweet, salty, and crunchy was also a plus. I ended up with exactly 2.5 dozen using my cookie scooper, which is why I may end up making another batch before the end of the week!

  • NicLovin
    Jan 1, 2014

    This was GREAT. I found a tip to add 1/2 teasp. baking power (for fluffier/softer cookies) and about 1 teaspoon of cocoa (to cut down on the Richness of the White Chocolate chips & vanilla) and it tasted amazing!! My husband and I LOVED them!

  • yuehching
    Dec 29, 2013

    Nice cookies. I used total ½ cup sugar and made into 20 big cookies. It turned out sweet enough for our tastes. My son likes them. Definitely I'll make them again. Thanks for sharing

  • Mikey5719
    Jul 22, 2013

    No comment left

  • villageslady
    Jun 30, 2012

    These cookies do not look anything like the picture. They turned out very brown, I think because of the brown sugar and very flat. Made according to directions. The taste is good, but a little too sweet.

  • ilove2cook22
    Dec 30, 2010

    I made them with walnuts because I didn't have pecans in the house and they were delicious.

  • Makedo
    Nov 6, 2010

    I really liked this recipe and would recommend it. Macadama nuts would be good, too.