White Chocolate Cranberry Cookies
Deliciously chewy cookies bursting with tart dried cranberries and creamy white chocolate.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened Properly softened butter helps create a nice, chewy texture.
- 1 cup brown sugar, packed Adds moisture and caramel flavor.
- 1/2 cup granulated sugar Balances sweetness and adds crispness.
- 2 large eggs Essential for binding and richness.
- 1 teaspoon vanilla extract Brings together the flavors.
- 3 cups all-purpose flour Provides structure to the cookies.
- 1 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon salt Enhances overall flavor.
For the flavor
- 1 cup dried cranberries Adds tartness.
- 1 cup white chocolate chips Provides melt-in-your-mouth goodness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the butter-sugar mixture, mixing just until combined.
- Fold in the dried cranberries and white chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to substitute cranberries for raisins or add chopped nuts. Store in an airtight container for up to a week.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 10g
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