Pomegranate and White Chocolate Chip Cookies are one of my favorite cookie recipes that are perfect for the holiday season. If you're looking for an easy but delicious chocolate chip cookie recipe and you want something a little more unique, I suggest you give this one a try! Tart pomegranate alongside white chocolate provides the perfect combination and delicious texture for these unique treats.
When it comes to white chocolate chip cookies, there really is nothing better than a chewy white chocolate cookie that’s packed with pomegranate. The salty sweetness of white chocolate and pomegranate combined is an irresistible flavor combination. Not only that, but white chocolate chip cookies are also so easy to make.
Light brown sugar and white cane sugar together create the best texture and flavor for cookies of this type. Salted, room temperature butter adds moisture to create a chewy cookie, while egg and all-purpose flour act as binding agents. Vanilla extract or vanilla bean paste gives the cookies a little more flavor. Baking soda and baking powder act as the leaveners for these cookies while salt balances everything and blends all of the ingredients together. White chocolate chips and fresh pomegranate arils are the main ingredients and the stars of the show, giving these cookies a decadent and fruit flavor all at the same time.
Tools needed to make these
Stand mixer or electric mixer
large bowl if using an electric mixer
dry measuring cups
Ungreased cookie sheet
ice cream scoop
Small bowl -to separate some dry ingredients such as flour, salt, baking powder, and baking soda.
optional* cooling rack
SOFTEN THE BUTTER- This is an important step in many baking recipes as you will need to cream the butter and sugar together during the beginning stage and makes the perfect cookie. The mixer speed should be set to medium-high speed to ensure the ingredients are creamed together expertly. Additionally, don't forget to scrape the sides of the bowl so that everything gets incorporated during this process.
ANYTIME you bake something be sure you are using the correct measuring utensils. Not doing so can cause a disaster in the kitchen!!! Dry goods should be used with measuring cups (like the kind that usually come as a set). Liquids should always be measured with a liquid measuring cup (like the glass or plastic one with the little pourer on the end. If you want to be even more precise, go for a kitchen scale!
ALSO, PREHEAT THE OVEN!!
BE GENTLE WITH THE POMEGRANATE-what I did was use my stand mixer, and turned on the lowest speed possible to incorporate the seeds. Doing so will break some of the seeds and this is okay!!! As long as your mixture is mixed well, this will not affect how the cookies bake. If you have a puddle of pomegranate juice in your mixture this means that the intensity was way too strong.
What you're looking for are seeds that are mostly intact! If you are able to, I would suggest doing the last step by hand, just know that this batter is thick and this could prove to be a bit difficult.
TO ENSURE EVEN SIZING- Using a kitchen tool like an ice cream scoop or measuring cup to scoop the cookie dough will ensure all cookies are about the same size. Scoop out the cookies onto a large baking sheet lined with parchment paper. After you've scooped out the dough, place the dough balls onto the cookie sheets and into the preheated oven. After about 8-10 minutes once they are golden brown, remove them from the oven.
How to remove pomegranate seeds
- Get a large bowl of room-temperature water and set it aside.
- Score the top and bottom of the pomegranate, making a circle around both ends. Score the sides into sections as well. The sides should meet the circles you cut in step number two.
- Immerse the fruit in your bowl of water and use your thumb and fingers to break apart each section. Gently remove the seeds.
From here on out it gets pretty simple. You can go for a hand mixer or an electric mixer, do whatever suits your needs.
You'll start by creaming the butter and sugars together for about one minute before adding the vanilla extract, eggs, and your dry ingredients. The second to last step is to add the white chocolate chips and you can either stir them in or use an electric mixer at a low speed.
Here's a closer look at the process explained above:
How to store Pomegranate and White Chocolate Chip Cookies
There are a few different ways these cookies or even the dough can be stored with ease:
Cookie dough- can be stored and wrapped tightly in plastic wrap for a couple of days uncooked. To bake, preheat the oven, unwrap the dough, and scoop out the cookie dough into small balls, placing them onto your lined baking tray.
Baked cookies- simply store in an airtight container on the counter for up to one week (if they last that long)
These delicious pomegranate cookies have a couple of substitutes in case you don't have some of the ingredients on hand.
I opted for vanilla paste here..I wanted that particular flavor to be a bit more pronounced, but a good vanilla extract can be used in place of it. You can also make a flax egg in the event you don't have regular eggs. To do this, simply mix one tablespoon of ground flax seed with one tablespoon of water in a small bowl. Let stand in the fridge for five minutes. The texture will be slimy and thick, similar to that of a real egg.
These holiday cookies would be absolutely delicious and made in a few different ways. Orange or Lemon pomegranate cookies would be a great addition and easy to make. If you'd like to try this type of cookie out I would simply add a couple of tablespoons of fresh orange zest and lemon zest to the recipe and add this with your wet ingredients.
Pomegranate Oatmeal chocolate chip cookies would be divine as well! The addition of oats would turn these into more of a breakfast cookie (for me). To create these cookies I would reduce the amount of pomegranate by ½ and replace the missing half with oats.
Enjoy these Pomegranate and White Chocolate Chip Cookies!
If you make this recipe please rate and review it on the recipe card below. I would love for you to tag me on Instagram @belovedplate https://www.instagram.com/belovedplate/Print
Pomegranate and White Chocolate Chip Cookies are a gentle mix of sweet and tart. Addictive and easy to make, these cookies are too satisfying!
1 pomegranate (use ½ cup of seeds)
¾ cup white chocolate chips
½ cup salted butter
½ cup white sugar
½ cup light brown sugar, packed
1 teaspoon vanilla paste
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
- Combine baking soda, salt, flour, and baking powder in a bowl; set aside.
- Cream butter and both sugars together using an electric mixer. Add vanilla paste (or extract), and egg; mix on medium speed until fluffy.
- Mix in dry ingredients slowly, on low speed, until incorporated. Gently mix in white chocolate chips, then pomegranate seeds.
- Scoop mixture out in even amounts onto a baking sheet lined with parchment paper. Bake 8-10 minutes at 375 degrees.
*Preheat the oven to 375 degrees
- Prep Time: 25 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Serving Size: 1 large cookie
- Calories: 264
- Sugar: 24.7 g
- Sodium: 229 mg
- Fat: 11.8 g
- Carbohydrates: 37.6 g
- Protein: 3.1 g
- Cholesterol: 38.1 mg
Keywords: pomegranate white chocolate cookies