Hormel Foods Recipes

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white chocolate peanut butter and cranberry cookies

White Chocolate, Peanut Butter and Cranberry Cookies

Gluten Free:
Serving Size:
Total Time:
More than 1 hour
Preparation Time:
1 Hour
Preparation Method:
Meal Occasion:
Desserts & Baking
Level of Difficulty:
Rate this recipe: Rating: 5 (2 votes cast)


This recipe is recommended for 24 servings
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup canola oil
  • 2/3 cup SKIPPY® SUPER CHUNK® Peanut Butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white chocolate chips
  • 2/3 cup dried cranberries


  1. These tasty morsels are so addictive you won't be able to just stop at one...or two...


  1. In medium bowl, beat together brown sugar, granulated sugar and egg with electric mixer until pale and creamy. Add oil, peanut butter and vanilla; beat until well combined. Stir in remaining ingredients. Cover; freeze 2 hours.
  2. Heat oven to 375°F. Grease baking sheets.
  3. Shape 2 tablespoons dough into ball; place on baking sheet. Flatten slightly with back of spoon. Repeat with remaining dough. Bake 12 to 15 minutes or until golden. Let stand 5 minutes before removing to wire rack to cool.