White Chocolate Cranberry Cookies
These chewy white chocolate cranberry cookies combine creamy sweetness with tartness for a delightful treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Spoon flour into measuring cup and level off for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup white chocolate chips Use quality white chocolate for best flavor
- 1 cup dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until thoroughly combined.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
Incorporating Mix-ins
- Fold in the white chocolate chips and dried cranberries until evenly distributed.
Baking
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each for spreading.
- Bake in the preheated oven for 10-12 minutes or until edges are lightly golden but centers look soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Cookies can be served warm with milk or tea. They also store well in an airtight container for up to a week, or freeze for longer storage.