White and Milk Chocolate Cranberry Pecan Cookies

Posted by Judy Taylor on


Need a good cookie recipe for this week's trick or treaters?  These white chocolate cranberry pecan cookies have the right amount of sweetness.  The white chocolate adds a creamy element, and the Craisins  are wonderfully chewy. The pecans give you just the right amount of crunch.  These cookies can be packed and mailed well. They are a hearty cookie, so they are perfect to mail or seal in ziplock bags for trick or treaters.  They are great for the holidays as well.



  • 8 ounces unsalted butter room temperature
  • 1 cup dark brown sugar packed
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups Craisins
  • 1 cup coarsely chopped pecans
  • 3/4 cup white chocolate chips
  • 3/4 cup milk chocolate chips



  • Preheat oven to 350°F.
  •  Beat the butter until fluffy. Add both of the sugars until well blended. Add eggs 1 at a time, then vanilla. Add the flour, baking soda, and salt. Stir until well blended. Using a large spatula or spoon mix in the Craisins, white and milk chocolate chips, and chopped pecans. 
  • Drop cookies by a cookie scoop onto a lightly greased baking sheet (or I use parchment paper). Space the cookies out about 1 1/2 inches apart. Bake the cookies for about 13-15 minutes or until lightly golden brown.


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