by Nicole 19 Comments
These cranberry white chocolate pecan cookies have become a favorite around here. The cookies have a straightforward mix of dried cranberries, white chocolate, and toasted pecans, but the real game-changer is the touch of orange zest. It adds just that little something special. These are perfect for the holidays or any time you’re in the mood for a tasty treat.
When it comes to dried fruit, cranberries do not top my list of favorites.I love raisins, prunes, dried apricots, dried peaches, and dried tart cherries any time of the year, but it’s rare to find a bag of dried cranberries in my pantry most of the time.
However, when Thanksgiving rolls around, I start thinking cranberries and the dried ones inevitably start showing up in my green salads and baked goods and continue to do so through January.
They add a festive pop of color and the flavor pairs beautifully with oranges, one of my favorite things to eat in the winter. I do use the fresh ones for holiday cranberry sauces and relishes, but I think dried cranberries are wonderful in cookies, muffins, scones, and green salads.
Phil loves the combination of cranberries and white chocolate, so I decided to put them together in a cookie recipe for him.I had pecans on hand, so I added those as well.I thought orange zest would be perfect in these, but he asked me to leave it out.
Luckily I didn’t listen to him, because I think the orange zest is what turned these into some of the best cookies I’ve ever made.The orange flavor isn’t overpowering, but it makes them smell so good and festive that I can’t imagine leaving it out.
Basically, I wouldn’t change a thing about these cookies.The toasted pecans are perfect, and yes, I do think that the extra step of toasting them first is worth it. I also think the almond extract is necessary. While it can sometimes be overpowering, the small amount used in combination with vanilla extract here is just enough to add a depth of flavor. You’ll notice it without being able to pinpoint exactly what it is that’s making you want to shove more and more cookies in your face.
I hope you enjoy them as much as we have!
Kitchen Equipment I used for this recipe:
- KitchenAid Stand Mixer
- Zeroll Cookie Scoop, size 30
- Aluminum Half Sheet Pans
- Parchment Paper Sheets
- Heavy Duty Cooling Racks
Related Recipes:
- Dark Chocolate Cherry Chews
- Scandinavian Rosettes
- Persimmon Cookies
- Oatmeal Coconut Chocolate Chip Cookies
- Classic Snickerdoodles
Around the Web:
- Brandied Cranberry, White Chocolate Chip Cookies from Simply Recipes
- Dark Chocolate Cranberry Cookies from Two Peas and Their Pod
- Cranberry Bar Cookies from Use Real Butter
- Cranberry White Chocolate Chip Cookies from Brown Eyed Baker
Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 37 minutes
These cranberry white chocolate pecan cookies have become a favorite around here. The cookies have a straightforward mix of dried cranberries, white chocolate, and toasted pecans, but the real game-changer is the touch of orange zest. It adds just that little something special. These are perfect for the holidays or any time you're in the mood for a tasty treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup (packed) light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- zest from one medium orange (about 1 teaspoon)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 slightly heaping cup white chocolate chips
- 1 slightly heaping cup sweetened dried cranberries
- 1 slightly heaping cup chopped toasted pecans*
Instructions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats, if using. (Ungreased cookie sheets are fine.)
2. In a large mixing bowl, beat butter and sugars until creamy.
3. Add eggs, one at a time, beating well after each addition. Stir in extracts and orange zest.
4. In a separate bowl, whisk together flour, baking soda, and salt, then slowly beat in flour mixture until everything is well combined. By hand, stir in white chocolate chips, cranberries, and pecans.
5. Drop heaping spoonfuls of cookie dough (or use a cookie scoop - one of my favorite kitchen tools), spaced about 1 1/2 inches apart.Bake for 11-13 minutes, rotating the pan halfway through if your oven has hot spots.
Notes
*To toast pecans, spread them on a cookie sheet and bake in a preheated oven for 6-8 minutes (less if the nuts are in pieces rather than whole), or until they smell good and start to darken slightly.Let cool before chopping.
Nutrition Information:
Yield: 36Serving Size: 1 cookie
Amount Per Serving:Calories: 116Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 72mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g
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Reader Interactions
Comments
Phillip says
These make a serious run for the coveted top spot on Phil's Favorite Cookies list (as seen on Late Night with David Letterman and the television show formerly known as Oprah). As you know, I am a classic Oatmeal Raisin guy, especially when it comes to a breakfast cookie, but these were absolutely delicious and I could see myself easily tearing up 8 or 10 of them over a glass of milk any time of the day. Really well done! (-:P.S. Steve said any time you'd like me to have a day off to just make him some of these and he'll make sure it happens.
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Karen K says
Oh my gosh, these sound soooooo good. I love the combination of cranberry, orange, and pecans... must try.
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Cathy says
Mm, the orange zest sounds so refreshing with white chocolate! I'll definitely try it next time :D
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Jenny @ BAKE says
yum! these look like such good christmas cookies! I need to do more cranberry cooking this season
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Jackie says
it's funny, I'm not a huge fan of cranberries but somehow I do love them combined with white chocolate and pecans in a cookie! yours look REALLY delicious.
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Rebecca says
I love dried cranberries... in everything. I snack on them on all by themselves. But I think you may have found the very best way of all to eat them....
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kellypea says
I'd be all over these puppies for breakfast. Now. ;)
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Dustin says
Phil told me about these last night, they look fantastic! Oh, and hello, love your blog!
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saltandserenity says
These cookies look so delicious! I can just imagine the aroma from the orange zest. I totally agree with you on pre-toasting the nuts! It seems like a small thing but makes a big difference.
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Marta says
My husband and I made these yesterday and they are so good. I am so glad you did not leave out the orange rind. The orange and almond absolute make this cookie. I'm thinking about making these again and using regular or dark chocolate. Definitely a great cookie for the season. I highly recommend making these cookies!
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sandra greve says
i really had a great experience when i found you. very neat..........i also have a rosette irons and patties. i haven't uswed it for about 10 years and they look terrible. i will clean them and i'm on my way to making my desserts for xmas. feature this;rosettes in a shape of a heart about 2 inches deep/ with a light rasberry mousse. mmmmmmgood. i have pink and vaseline depression dishes and it will look super. the main course will be crab stuffed flounder which comes out the myakka river in southwestern florida, and blue crab which we get in traps. and then on the dessert plate next to the rosette shell one of your cherry white choc peacan cookies. happy holidays
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vendita quadri says
You had me at "white chocolate"! Definetely doing these asap! yummy
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worlds best recipes says
Sometimes I really wonder why I didn't come up with that same idea as good as these. Not my talent in coming up with recipes I guess. But i do love cooking and I can follow instructions to the letter. These came up real good.
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Cheryl Brame says
I know it's past the 'season' but I love cranberries anytime, so I thought I would direct you to another recipe you will likely love. Go to the Pampered Chef site, find their recipe link and search for Cranberry & White Chocolate Crescent Pastries. I made them and they are delish. I finally tried them in March of this year...just did not get time to do so during the holidays. I used pre-made crust, but I will make my own or try actual crescent roll dough next time. I did not care for the aftertaste of the pre-made crust. I made a double batch and would recommend the same for you if you are making for company. They have white choc, cranberries, orange zest and walnuts (toasted). Easy and fun, and a great appetizer or dessert (x2).
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Kurt Jennerson says
I have a similar recipe and I LOVE it! I need to try this one out!
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berri_holly says
coolnessss!
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arielleclouds says
so cute!!!
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Sedna says
A very good idea! Thank you. I love prunes, dried apricots, dried peaches, and dried tart cherries.
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Gayle Thompson says
We were looking for a cookie recipe with dried cranberries. After looking thru several, we chose this one. We bake lots of cookies at our house, and this is probably one of the best ever. This recipe is definitely a "keeper" and will be used any times. We did not have an orange, but used the zest of a Halo-loved the orange flavor. Thanks.
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