cranberry white chocolate cookies
These delightful cranberry white chocolate cookies combine the tartness of dried cranberries with the rich sweetness of white chocolate. Perfect for holiday gatherings or as an everyday treat, they are sure to please any cookie lover.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheets
- 1 parchment paper
- 1 spoon or cookie scoop
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and white chocolate chips until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is fine as they will firm up while cooling.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a chewier cookie, slightly underbake them.
You can substitute dried cranberries with other dried fruits like cherries or blueberries if desired.
Store cookies in an airtight container at room temperature for up to a week.