White Chocolate Cookies | Pastry Recipes

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  • Beautifully adorned cookies with a deep honey flavor, sprinkled with cranberries, pecans and white chocolate chunks.

    These are among our favorite white chocolate cookies to bake because they look so good. Whether you serve them to guests or give them away, they always create the desired reaction. They are easy to cook. In fact, they’ll be on the rack and cooling in just three-quarters of an hour. And 15 minutes later, they’re ready to poke fun. The honey in this recipe gives the cookies an incredible round sweetness, but the nuts balance that out and also give them a bit of extra crunch. If you’re giving a gift, we recommend layering them loosely in a pretty box, with crumpled parchment paper around them to prevent them from being crushed. If you don’t like nuts, try our White Chocolate Chip Cookies instead.


    • 125 g (4 oz) softened butter

    • 4 tablespoons runny honey

    • 60 g (2 oz) light muscovado sugar

    • 2 medium eggs, lightly beaten

    • 1 teaspoon vanilla extract

    • 275 g (9 oz) self-rising flour

    • 200g white chocolate bar, chopped

    • 12 pecan halves

    • 30 g (1 oz) dried cranberries


    • Place the butter, honey, sugar, eggs and vanilla in a food processor and whisk until smooth. Add the flour and half of the chocolate and whisk again until the mixture forms a ball.

    • Wrap the dough in cling film and refrigerate for 30 minutes, or longer if desired.

    • Set the oven to 180°C/350°F/Mark 4. Divide the dough into 12 and, with floured hands, roll each piece into a ball. Arrange them on two baking sheets lined with parchment paper. Make sure they are spaced well apart as they will spread out a bit during cooking.

    • Flatten each one with the heel of your hand, then press half a pecan and a few cranberries on top and sprinkle with the rest of the chocolate.

    • Bake for 15 minutes until just firm. Leave on the baking sheet for 5 minutes, then transfer them to a wire rack to cool for a few minutes before enjoying them warm. Or let them cool completely and

    Tip for making white chocolate cookies:

    You can replace the dried cranberries with dried cherries if you prefer. Sprinkle a tablespoon of desiccated coconut before baking if desired.

    You might also like…
    White Chocolate Cranberry Cookies
    Cakes with chocolate chips
    Sugar cookies

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