Two Peas and Their Pod

Pomegranate White Chocolate Chunk Cookies

Pomegranate White Chocolate Chunk Cookies

It’s the most wonderful time of the year! I am so excited the holiday season is here. Of course, one of my favorite things about the holidays is baking.  My baking list is very long this year so on Saturday I turned on the Christmas tunes and got started. To kick off the holiday baking season I made pomegranate white chocolate chunk cookies.

I adore pomegranates. They are such a unique and fun fruit. I eat as many as I can during the winter months. I recently bought a pomegranate to make a pomegranate salad, but this one never made it to the salad. I used it for a batch of cookies instead:) I thought the bright red pomegranate arils would be so pretty in a cookie and I was right! They really made these cookies pop with color and flavor. The pomegranate arils burst in your mouth and are a great compliment to the white chocolate chunks.

If you are looking for a new Christmas cookie to try this year, make pomegranate white chocolate chunk cookies. They are fun, festive, and oh so delicious!

Check out my favorite holiday cookies from last year! I will be posting new holiday treat recipes throughout December, so stay tuned!

And don’t forget to enter our giveaway for a $250 gift card to Best Buy. You can enter here and here. Good luck!

Pomegranate White Chocolate Chunk Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 10-12 minutes

Ingredients:

1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1 cup white chocolate chunks
1 cup pomegranate arils

Directions:

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.

3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.

4. Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.

*Note-you can gently stir in the pomegranate arils, but I didn't want the cookies to turn pink at all. If you don't have white chocolate chunks, white chocolate chips will work as well. Enjoy!

If you like these pomegranate white chocolate chunk cookies, you might also like:

Chocolate Fudge Pomegranate Cookies from How Sweet It Is
Pomegranate Chocolate Chunk Cookies from Coconut & Lime
Chewy Chocolate Pomegranate Cookies from Feast on the Cheap

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165 Responses to “Pomegranate White Chocolate Chunk Cookies”

  1. Pingback: Getting ready for the holidays and baby! « Perszyk+

  2. 93
    Anne-Renée — December 27, 2010 @ 9:56 am

    Made these today – huge success!
    I might just reduce the amount of sugar just a tad next time – but nonetheless – NOMMYLISHOUS!!!

    • twopeas replied: — December 27th, 2010 @ 9:29 pm

      Yay! Glad you enjoyed the cookies.

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  4. 94
    Debbie — January 2, 2011 @ 4:43 pm

    Hi, I got here via Michelle at Taste as You Go and her double chocolate recipe. They both look amazing and I’m so torn I think I’ll have to make both. I can’t wait to taste how the pomegranate goes with chocolate.

    • twopeas replied: — January 3rd, 2011 @ 7:17 am

      I think making both is a great idea:) Enjoy!

  5. 95
    Kirsten Lauridsen — January 3, 2011 @ 11:20 am

    Hi Maria and Josh,
    this is a very lovely cookie recipe :-)) I have no made up my mind yet, if I will share any of these cookies with friends and colleagues or if I will save for my self. Thank you for sharing this recipe

    • twopeas replied: — January 3rd, 2011 @ 8:58 pm

      You are very welcome!

  6. 96
    claire — January 9, 2011 @ 7:23 pm

    Just made these cookies and they are SOOO good! The first pan I forgot to put the oatmeal in and it is good that was, too…but I do prefer the oatmeal. I stirred my arils in without any issue…just use a gentle hand! Thanks for the recipe.

    • twopeas replied: — January 10th, 2011 @ 8:44 am

      You are welcome:)

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  8. 97

    I followed a link over to here from the Brown Eyed Baker when I saw that you had made cookies with pomegranate. This has answered a question I’ve had but never tried myself. Would pomegranate arils hold up when cooked. It sounds like they do just fine. Now I need to get myself another pomegranate. Thanks so much for the recipe!

    • twopeas replied: — January 18th, 2011 @ 3:16 pm

      The arils were delicious in the cookies! Let me know if you try them!

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  11. 98
    Kate — June 19, 2011 @ 6:22 am

    Hi,
    When I first saw this recipe I knew I had to try it! So I went out and bought a ridiculously over-priced pomegranate. After cutting open the pomegranate I deseeded it over a bowl of water, dropping the seeds into the water, I then used a slotted spoon to fish out the seeds. I followed the recipe as is, but substituted half chopped chunks of white chocolate for half a cup of chopped chunks of dark chocolate. At first I rolled the cookie dough into balls then tucked in 6-8 seeds but found this to be so time-consuming and in Singapore hot climate my dough was getting sticky so out of frustration I tipped the pomegranate seeds back into the bowl and mixed it all together – because I had soaked it water earlier my dough didn’t become pink (thank goodness). Verdict: So sublimely delicious – the tartness of the pomegranate seeds are offset by the chocolate chunks and the oats add a delightful crunch! Thanks for sharing!
    – Kate

  12. 99
    Tali Simon @ More Quiche, Please — September 28, 2011 @ 5:57 am

    I’ve been looking for a special dessert for this Rosh HaShanah (Jewish New Year), and when I came across this recipe I knew I could stop searching…pomegranates are traditionally eaten on Rosh Hashanah, so these are perfect.

    They just came out of the oven and look BEAUTIFUL! Can’t wait to share them with friends tonight. Thanks for the idea!

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  16. 100
    Nikki @Pennies on a Platter — November 29, 2011 @ 4:51 pm

    Just made these with my 2 year old son, Judah, to bring to daddy’s work for a visit. Such a hit! Judah was a big help in tucking the pomegranate arils into the cookie dough balls. He had a fun time eating just about every other aril, but I had a fun time watching him enjoy them! :) Thanks, Maria!

  17. 101
    Lucie Mewes — December 1, 2011 @ 5:39 pm

    OMG. I am so ready for cookies….but payday is SOOO far away and I have EVERYTHING I need right here right now for these!

    Thanks to How Sweet It Is for getting me on the cookie road and Food for My Family for freezing cookies tips.

    Off to soften the butter now….

    Thanks!

  18. 102
    Beth — December 1, 2011 @ 7:41 pm

    I know this recipe is from last year, so you probably won’t see this, but I had to compliment you anyway. I saw these cookies on your “favorites” list and decided to make them as thank-you gifts for the TA’s of the class I’m teaching, so they don’t hate me too much for asking them each to grade 55 term papers. Of course, I had to test a few myself. . .just to make sure they came out OK. . .and they were amazing! Thanks so much for sharing!

  19. 103
    Anna @ hiddenponies — December 3, 2011 @ 4:41 pm

    Trying these cookies today…can’t wait to taste one! I’m in love with pomegranates these days and these look like a perfect combo!

  20. 104
    mamawolfe — December 4, 2011 @ 5:07 pm

    Love it! I just saw at Trader Joe’s the pomegranate seeds already removed-I think I’ll save some time and buy those. Thanks for the great idea!

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  23. 105
    jane doyle — December 8, 2011 @ 11:28 pm

    excellent work love ur site.

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  25. 106
    Anne R — December 15, 2011 @ 2:40 pm

    These are fabulous! When I make them again, I will only reserve only 1/2 – 1/2 cup for the cookies, 1 cup was way too much. Delicious and pretty.

  26. 107
    Eleanor — December 15, 2011 @ 8:07 pm

    I was a little bit skeptical about how these were going to turn out but I really wanted to try them… THEY ARE SO GOOD. Deliciously tangy and sweet all at the same time — so yummy!

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  30. 108
    molly — December 31, 2011 @ 8:55 am

    I made these yesterday, and they turned out PERFECT. We live @ 7500ft. in CO, so I added a couple of scant T of flour, but I see you are in Salt Lake, so maybe didn’t need to? Either way, they are nice and fluffy with a bit of crunch on the outside.

    I think these might be the best cookie I’ve ever had. Thanks for the wonderful recipe!!

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  35. 109
    Bubblybaker — April 15, 2012 @ 9:01 am

    I made these today and they are absolutely divine! Thankyou for posting up the recipe :) I have linked you on my blog. Thanks again!

    • Two Peas replied: — April 15th, 2012 @ 10:49 am

      Glad you liked the cookies!

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  37. 110
    Rica — October 22, 2012 @ 3:44 pm

    This was AMAZING! I INTENDED to make these for company, but by the time I stopped myself from “tasting”, they are almost all gone! I’ll be whipping up another batch soon!

  38. 111
    Mrstdevil — November 4, 2012 @ 11:58 am

    Cookies are delicious! Just wondered how to get them to flatten out more like yours?

    • Two Peas replied: — November 5th, 2012 @ 7:04 am

      You can flatten them slightly with the palm of your hand or a spatula before baking. I always bake with a Silpat baking mat too, which helps them bake evenly.

  39. 112
    Jasmine — November 19, 2012 @ 7:44 pm

    I want to try this recipe but I only have steel cut oats. Will the cookies still taste good if I omit them?

    • Two Peas replied: — November 19th, 2012 @ 10:19 pm

      If you omit the oats, add more flour.

  40. 113
    Melissa@ Kids in the Sink — November 24, 2012 @ 12:58 pm

    I’m about to make these because I have leftover pomegranate arils that need to be used but I’m wondering if I could freeze some of the dough balls or maybe just freeze the finished product? What do you think? Have you tried either? I just don’t have any use for that many cookies right now! Thanks in advance!

    • Two Peas replied: — November 24th, 2012 @ 1:15 pm

      I freeze a lot of cookie dough and cookies and most freeze just fine. I haven’t tried these though. I am not sure how the arils would freeze. Let me know if you try it!

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