Chewy Dried Berries Cookies with White Chocolate

These chewy dried berries cookies with white chocolate are the kind of treat that instantly lifts your mood. They’re soft, buttery, and loaded with juicy rehydrated berries that burst with flavor in every bite.

 

 

The mix of tart cranberries, tangy currants, and sweet white chocolate creates a perfect balance – not too sweet, not too fruity. If you love cookies that stay chewy in the center but crisp up just slightly on the edges, this is the recipe for you.

 

We are entering cookie season, and here are some of my absolute favorite cookie recipes:

 

You will find many more in my cookies and small treats archive. 

 

Why you’ll love this recipe

 

This cookie is inspired by the classic chocolate chip cookie, but with a Nordic twist. Instead of just chocolate, we’re adding rehydrated dried berries like cranberries, blackcurrants, or even lingonberries – flavors that give these cookies a fresh, slightly tart edge.

 

They’re wonderful year-round, but especially lovely in winter or around the holidays, when dried berries are easy to find. The white chocolate adds a creamy sweetness that pairs beautifully with the fruit.

 

These cookies also pair perfectly with a hot drink – think coffee, spiced chai tea, hot chocolate – or even a glass of cold milk if you want to lean into nostalgia.

 

 

Ingredients

 

Every ingredient in these cookies plays a key role:

• All-purpose flour – The backbone of any cookie, giving structure and that perfect chewy bite.
• Baking soda – A touch of leavening to help them puff slightly and stay soft in the middle.
• Butter – Use unsalted, room-temperature butter for the creamiest texture and even mixing.
• Granulated sugar – Adds crispness around the edges.
• Brown sugar -Keeps the cookies moist and chewy thanks to its molasses content. You definitely need a combination of granulated and brown sugar!
• Salt – Brings out all the flavors and balances the sweetness.
• Pure vanilla extract – Essential for aroma and depth of flavor.
• Egg – Binds everything together and gives structure.
• Rehydrated dried berries – Cranberries, blueberries, blackcurrants, and/or raspberries add color, chewiness, and a pop of tartness. Rehydrating them makes them juicy again instead of leathery.
• White chocolate – Sweet and creamy, it mellows out the tartness of the fruit.
• Dark chocolate (70%) – Just a small amount to deepen the flavor and prevent the cookies from becoming overly sweet.

 

 

Instructions

 

Start by rehydrating the berries. Soak them in warm water for about 10-15 minutes (7). Strain (8) and pat dry with a paper towel and set aside.

 

Then combine your dry ingredients in a bowl: flour and baking soda.

 

In another large bowl, use an electric mixer to beat butter, granulated sugar, and brown sugar until light and fluffy – about two minutes (1). Add salt, vanilla extract, and egg, and mix until smooth and creamy (2-3).

 

Add your dry ingredients (4) to the wet mixture and mix until just combined – stop when there are a few streaks of flour left (5). Stir in your rehydrated berries and chopped white and dark chocolate by hand using a spatula or wooden spoon (6 – 9).

 

 

 

For the best texture and flavor, let the dough rest in the fridge for 2 to 24 hours. This step helps the flavors develop and the flour to fully hydrate, which makes the cookies extra chewy.

 

When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

 

Shape the dough into heaping tablespoon-sized balls, placing them about 2 inches (5 cm) apart on the sheets (they’ll spread while baking) (10).

 

Bake for about 10 minutes, until the edges are golden brown but the centers are still soft. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

 

 

Substitutions

 

If for some reason you can’t use the ingredients mentioned, here are some possible substitutions.

• Butter: You can use margarine or plant-based butter, but the flavor won’t be quite the same.

• Brown sugar: Replace with all granulated sugar if needed, though the cookies will be less chewy and more crispy. If you want to keep the chewy consistency, use either muscovado sugar (1:1) or honey/maple syrup. If using either honey or maple syrup, you’ll need to reduce the amount. Try ⅓ cup (113 grams). I would also lower the temperature of the oven a smidge (to about 325 ℉ or 160℃). 

• White chocolate: Swap for milk or dark chocolate, or use chopped chocolate bars instead of chips (which is usually what I do anyway).

• Berries: Use whatever dried fruit you have – cherries, blueberries, or chopped apricots work too. Preferably opt for some sweet and some tart. I’ve also used goji berries. They work but are a little overpowering. 

• Flour: Whole wheat pastry flour adds a nuttier flavor and extra fiber, but the cookies will be denser. You generally can swap all-purpose flour for a 1:1 gluten-free baking blend in chocolate chip cookies, but the result may vary. I have not personally tried it for this recipe.

• Egg: Read this post for 10 egg substitutions. ¼ cup Greek yogurt is an easy substitution.

 

 

Variations

 

Chocolate chip cookies themselves are an almost blank canvas perfect for many different variations. Here are some ideas:

 

1. Festive version: Add orange zest and chopped roasted pistachios for a holiday twist.
2. Spicy twist: Add ½ teaspoon cinnamon and a pinch of cardamom for warmth. I also love a pinch of cayenne with this combination.
3. Kid-friendly: Use only white chocolate and blueberries or raspberries – simple and sweet.
4. Deluxe version: Drizzle the baked cookies with melted white chocolate and sprinkle crushed freeze-dried berries or nuts on top for bakery-style presentation.

 

Equipment

 

You don’t need any fancy tools for this recipe – just a mixing bowl, hand or stand mixer, baking sheet, and parchment paper. A cookie scoop helps make evenly sized cookies, but a tablespoon works too.

 

If you’re baking on dark metal sheets, reduce the baking time slightly since they conduct more heat. On the other hand, stoneware or thick aluminum trays may need an extra minute or two. Always keep an eye on the first batch – ovens can vary a lot!

 

 

Storage

 

These cookies store beautifully! Keep them in an airtight container at room temperature for up to a week. They stay soft and chewy for days.

 

You can also freeze the unbaked dough balls – place them on a tray until frozen solid, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the baking time. Perfect for when you want just one (or two) fresh cookies without making a whole batch.

 

Expert tips

 

• Don’t skip the dough rest – it’s one of the secrets to that chewy texture.

• Use room temperature butter and egg for even mixing. I’m terrible at keeping to this advice. Follow what I say and not what I do!

• Rehydrate berries by soaking them in warm water for about 10-15 minutes, then pat dry. This makes them moist and delicious as opposed to leathery.

• Watch your cookies closely near the end – they go from perfect to overbaked fast!

• For picture-perfect cookies, press a few extra chocolate chunks or berries on top right before baking. Another neat trick is using a round cookie cutter and shape the fresh-out-of-the-oven cookies into a perfect circle. This has to be done right out of the oven as they crisp up fast. 

 

 

Recipe FAQs

Enjoy! What is your drink of choice to cookies? Mine is a cup of tea.

 

 

Did you like this recipe? Here are more cookie recipes I think you would like:

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