By: Holley Grainger
Celebrate this Valentine’s Day with a sweet baked treat like these tasty Cranberry White Chocolate Cookie Pops. Topped with a festive white chocolate drizzle, these cookies swap in white wheat flour, old-fashioned oatmeal and dried cranberries for a boost of heart-healthy ingredients. Who said you can’t enjoy something sweet?
Whether you’re making these for your sweetheart, your children, or a party, these cute cookies are as fun to make as they are to eat. Once the white chocolate drizzle dries and the cookies cool, wrap the individual cookies in a plastic sleeve and tie with a ribbon for gifting.
Try these simple tips to assure delicious cookies every time.
Clever Tips for Baking Cranberry White Chocolate Cookie Pops
- Soak dried cranberries for five minutes to rehydrate before adding to cookies for a burst of flavor in every bite.
- Choose old fashioned oats instead of quick cooking or instant oatmeal for a heartier cookie.
- Use white paper pop sticks or heavy-duty paper straws for the handle.
- Gently push sticks toward the center of the cookies if they shifted during baking. Carefully move sticks to wire rack to cool completely.
- White chocolate chips are ideal for baking onto the cookies but can be a bit finicky when drizzling. For a smoother drizzle, use white chocolate melting chips. If you don’t want to buy two different ingredients, use traditional white chocolate chips for baking and drizzling.
- For a flavorful twist, try dark chocolate chip with dried cherries and a handful of chopped, toasted walnuts.
Cranberry White Chocolate Cookie Pops
Makes: 16-18 pops
● 1 stick unsalted butter, softened to room temperature
● ½ cup light brown sugar
● 1 large egg
● 2 tsp vanilla extract
● 1 cup white wheat flour
● ¼ tsp salt
● ½ tsp baking soda
● 1 cup white chocolate chips, divided
● ½ cup dried cranberries, soaked in hot water for 5 minutes then drained
● ½ cup old fashioned oats
● Striped, heavy duty paper straws
- Preheat oven to 350F and line a metal baking sheet with parchment paper.
- Mix together butter and sugar in the bowl of a stand mixer until mixture is light and fluffy (about two to three minutes). Add egg and vanilla and stir until combined.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Add dry mixture to wet dough, stirring on low until combined and dough forms. Add ¾ cups white chocolate chips, dried cranberries and oats. Stir until combined.
- Roll dough in hands, one tablespoon at a time, to form a ball. Drop dough onto parchment-lined baking sheet, leaving at least one inch of space between dough balls. Insert one straw into the center of each dough ball, aiming for about six to eight cookie sticks per baking sheet.
- Bake for 13 minutes.
- Remove cookies from baking sheet to wire rack and allow to cool for five minutes. Gently push sticks a bit more toward the center of the cookies if they shifted during baking. Carefully move sticks to wire rack to cool completely.
- Once cooled, melt ¼ cup white chocolate chips according to package directions. Drizzle cookies with melted white chocolate. Let cookies rest on wire rack until chocolate sets.
Note: For best results, use white chocolate melting chips (such as Ghirardelli) for the white chocolate drizzle and traditional white chocolate chips for the cookie.
Like this recipe? You can get these ingredients and more for your ultimate date night in our featured category, Bake your own Valentine’s Day.