Description
Enjoy these soft and chewy White Chocolate Cranberry Cookies, combining creamy white chocolate and tart cranberries for a delicious treat that’s perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fold in the white chocolate chips and dried cranberries using a spatula or wooden spoon until evenly distributed.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optionally, press a few additional white chocolate chips and cranberries on top of each cookie dough ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for about a week.
- For longer storage, freeze the cookies in a freezer-safe container or bag, separated by parchment paper, for up to 3 months.
- To enjoy frozen cookies, thaw at room temperature or microwave for a few seconds.
Notes
- For best results, ensure your butter is softened to room temperature before starting.
- Experiment with different mix-ins like nuts or other types of chocolate for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes