Posted by Grace Massa Langlois on Saturday, 15th January 2011

Earlier this week I spotted a photo spread at the TasteSpotting blog featuring these scrumptious White Chocolate Cranberry Cookies and I was anxious to try the recipe.  I made a minor change to the recipe, adding hazelnuts and an increased amount of white chocolate chunks and cranberry (couldn’t help myself).  The pictures may have enticed me to try this simple cookie recipe but the taste and texture of these White Chocolate, Cranberry and Hazelnut Cookies left me begging for more!

A photo of a glass of Milk with White Chocolate, Cranberry and Hazelnut Cookies.

If you enjoy indulging in White Chocolate these cookies are tailor made for you.  Not only does the recipe call for white chocolate chunks but it also calls for melted white chocolate to be added to the cookie dough.  It’s the perfect flavour boost for White Chocolate Lovers.

A photo of White Chocolate Cranberry Cookies on a cedar plank.

The original recipe called for macadamia nuts but TasteSpotting substituted the nuts with cranberries.  I love nuts and wanted to add them back in but of course as luck would have it I had every nut you can possibly think of in the house but not the prized ingredient, macadamia.  I turned to my trusted Flavor Bible for inspiration and I learned that combining white chocolate with cranberry and hazelnuts makes a wonderful flavour combination.

A photo of sweet, dried cranberries.

They say “the proof is in the pudding and in this case the “White Chocolate, Cranberry and Hazelnut cookie“, not only is it the perfect combination of flavours but also an amazing textural contrast.

A photo of a stack of White Chocolate Cranberry Cookies on a small white dish.

With every bite you get the wonderful crunch from the toasted hazelnut, the sweet, chewy cranberry, the soft melt-in-your-mouth white chocolate chunks and to round it all off the flavourful white chocolate infused soft cookie crumb.  Decadence at it’s best!

A photo of a plate of White Chocolate, Cranberry and Hazelnut Cookies.

I couldn’t resist, can you?

A photo of a couple of stacks of White Chocolate, Cranberry and Hazelnut Cookies.

A photo of White Chocolate, Cranberry and Hazelnut Cookies displayed in a row on a white rectangular plate.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Pastry Doughs & Batter, Recipes, Ricette di Base

Comments (29)

29 Responses to “White Chocolate, Cranberry and Hazelnut Cookies”

  1. Hester aka The Chefdoc Says:

    I love it! Cocoa butter galore ;-) These look spectacular and decadent! I’ve always been a weakling for white chocolate macadamia nuts. However, I don’t each macadamia nuts much anymore. Hazelnuts are actually my favorite now! So, I can’t wait to make these! And yes, I totally understand the whole adding MORE than the recipe called for :-)

  2. Tiffany Says:

    I TOTALLY love indulging in White Chocolate! These look great!

  3. Grace Says:

    White Chocolate has become one of my biggest downfalls Tiffany, glad to know I am not alone!

  4. Chef Dennis Says:


    those cookies looks amazing!! I love the changes you made to them, please send over a plateful!! I got the milk!

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  6. Toby Says:

    You do them proud! I like the idea of the tang of the cranberries to cut through and wake up a basic cookie! Looks yummo

    Thanks for sharing!

  7. Ryan Says:

    Would it be ok to dip them in my cup of tea or is that taking it to far, mmm.

  8. Grace Says:

    Absolutely perfect for dunking!

  9. Annie Says:

    White chocolate and cranberries just go together so well! I love the changes you made to this recipe!

  10. Gemma Says:

    Holy guacamole! These cookies are the tastiest I’ve ever seen!…and they include some of my favorite ingredients! Too bad it’s late at night now cause I’d love to try this recipe!
    Wonderful pictures, btw.

  11. Grace Says:

    Thanks so much Gemma, you will love these!

  12. Marly Says:

    Sign me up for some of these – they look too delicious. And I think blueberries would be a great variation. Yumm!

  13. Lynn @ I'll Have What She's Having Says:

    These look amazing! I have almost everything I need to make them. Thanks!

  14. Grace Says:

    Maybe a new variation will evolve Lynn

  15. Lizzy Says:

    Gorgeous photos, Gracie…and ALL my favorite cookie ingredients!

  16. Nicole @ Arctic Garden Studio Says:

    These cookies look absolutely delicious, but what really caught my eye was your copper measuring cup. Lovely.

  17. Grace Says:

    Thanks Nicole, a nice little find at the local antique shop.

  18. SMITH BITES Says:

    oh so lovely Grace – both cranberries & blueberries are both terrific substitutions!

  19. briarrose Says:

    What a lovely and tasty looking cookie.

  20. lynne Says:

    Oh! These look great!

  21. Shelby Says:

    Grumpy would love these cookies (probably sans the nuts for him unless it were macadamia) He is a huge white chocolate/cranberry mix fan! Great photos!

  22. Grace Says:

    Shelby the original recipe called for macadamia and I will try them again with them. They would be delicious with cranberry and white chocolate. You’ll have to make him some.

  23. Cajun Chef Ryan Says:

    Wonderful cookies in this great recipe!

  24. Lora @cakeduchess Says:

    OH Grace-I can’t resist! These cookies look just perfect. I love cranberries. I bake with them often (today I did;)

  25. lynne Says:

    Oh! looks delicious!

  26. kate@ahealthypassion Says:

    oh those look amazing.

  27. Laura Says:

    How long can I leave the dough in the fridge if I happen to only bake half?

  28. Grace Massa Langlois Says:

    Hi Laura, a couple of days. I would recommend portioning out the dough and freezing if you’d like to keep the dough the freshest. Make sure to place in airtight container or resealable bag so that it doesn’t absorb odours. If you freeze opposed to keeping in the refrigerator you could store for about 1 month.

  29. White chocolate cranberry cookies #25recipestoXmas - Roxana's Home Baking Says:

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