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Cranberry Bliss Cookies


Morsels of white chocolate, dried cranberries, and chinks of pecan combine to make this utterly amazing cookie.

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Rate this recipe 4.5/5 (35 Votes)


  • 1 1/4 cups soft butter or margarine
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon orange zest
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white chocolate chips
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans


Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Heat oven to 350°F.

Cream together butter and sugars. Beat in eggs one at a time. Add extracts and orange zest.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Mix in dry ingredients about a third at a time until incorporated (dough will be a little crumbly but not dry).

Stir in white chocolate chips, dried cranberries, and pecans.

Drop by rounded spoonfuls on to a silpat or parchment lined baking sheet (I roll my dough into 1 ¼” balls for more uniform cookies). Allow your baking sheets to cool a bit between batches (placing dough on a hot baking sheet causes the cookies to flatten out too much).

Bake for 8-10 minutes, or until golden. Cool cookies for 2 minutes on the pan before transferring to a wire rack to cool completely.

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