Dried Berries and White Chocolate Soft Muffin Cookies

Close-up of soft muffin cookies surrounded with dried berries and white chocolate chips on parchment paper.

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Packed with dried blueberries and cranberries and white chocolate chips, these soft cake-like cookies are a delicious holiday treat!


  • 180 grams / 1 & 1/2 cups Unbleached White All-Purpose Flour
  • 2 TSP Corn Starch
  • 1 TSP Baking Powder
  • ¼ TSP Fine Sea Salt
  • 100 grams / ½ cup Unsalted Butter, softened and at room temperature
  • 100 grams / ½ cup granulated White Sugar
  • 70 grams / 1/3 cup Light Brown Sugar
  • 1 large Egg (5660 grams), at room temperature
  • 1 & 1/2 TSP Vanilla Extract
  • 70 grams / ¼ cup Greek Yogurt
  • 90 grams / ½ cup White Chocolate Chips
  • 80 grams / 1/3 cup Sweetened Dried Cranberries
  • 60 grams / 1/3 cup Sweetened Dried Blueberries


  1. Combine the dry ingredients: In a medium sized mixing bowl, whisk together the all-purpose flour, corn starch, baking powder, and fine sea salt until combined well. Set aside.
  2. Cream: Add the unsalted butter, granulated white sugar, and light brown sugar to a large mixing bowl. Cream using and electric hand mixer (or stand mixer fitted with the paddle attachment) on medium-high speed, scraping the sides of the bowl as needed, until the mixture is light and fluffy – about 2-3 minutes.
  3. Add the wet ingredients: Add the egg, vanilla extract, and Greek yogurt and continue beating on medium speed until evenly combined – about 30-45 seconds.
  4. Sift in dry ingredients: Using a fine mesh strainer, sift in the dry ingredients and mix on low speed, scraping the sides of the bowl as needed, until everything is just combined. Do not overmix.
  5. Fold in mix-ins: Fold in the white chocolate chips, dried cranberries, and dried blueberries using a rubber spatula. Cover the bowl with cling wrap or aluminum foil and chill in the refrigerator for 2-3 hours and up to 2 days (see notes*).
  6. Prepare for baking: Preheat oven to 175°C / 350°F. Line two baking trays with silicone baking mats or parchment paper/nonstick cooking paper.
  7. Scoop and shape: Remove the cookie dough from the refrigerator. Scoop the dough using a trigger release scooper (2 tablespoons for medium sized cookies, and 2.5 to 3 tablespoons for medium-large cookies) and gently roll into balls. The dough will be wet and sticky so work quickly. Place the dough balls on the prepared baking trays, leaving 3-inch space between each dough ball.
  8. Bake: Bake one tray at a time on the middle rack for 13-15 minutes, or until the edges start to turn golden brown.
  9. Cool: Remove the tray from the oven and allow the cookies to rest for 5-10 minutes in the pan. They will still look slightly uncooked and wet but will firm up as they cool. Then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy now, or store in a sealed airtight container in a cool dry area for 3-4 days.



  1. Greek yogurt. Use full-fat Greek yogurt for the best texture. Low fat or non-fat won’t yield the same texture and may cause the cookies to be flatter and spread wider when baked.
  2. Use a digital kitchen scale. Although I have provided both weight and US cup measurements, I highly recommend weighing the ingredients – especially the flour – for any baking recipes to avoid any discrepancies in the final results.
  3. Be careful not to overmix the cookie dough. Overmixing the dough can cause more air to get trapped in it and more gluten to form. This will result in a tougher and denser cookie texture, not a cake-like soft muffin cookie.
  4. Make ahead. Chill the dough in the fridge for 1-2 hours. Then wrap tightly in cling wrap and store in the fridge for up to 2 days. Remove from the fridge when ready to bake and proceed with steps 6-9 as indicated. I have not tried freezing the cookie dough, and cannot advise if it is possible to do so without further testing.


Keywords: soft muffin cookies, blueberry muffin cookies, red white and blue cookies