Soft and Chewy Cranberry White Chocolate Chip Cookies
User Reviews
4.8
63 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Chill Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
17
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Calories
232 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Cranberry White Chocolate Chip Cookies
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Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!
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Ingredients
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 2 tablespoons cream or half-and-half
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 cup dried cranberries I use orange-scented dried cranberries and recommend them for extra flavor
- 1 cup white chocolate chips
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the cranberries, white chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip – Strategically place a few cranberries and white chocolate chips on top of each mound of dough by taking cranberries and chips from the underside and adding them on top.
- After chilling, flatten each mound about half the original height.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Cranberry and White Chocolate Chip Cookies.
Nutrition Information
Show Details
Serving
1
Calories
232kcal
(12%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Cholesterol
30mg
(10%)
Sodium
122mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 17Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 30mg | 10% |
| Sodium | 122mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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