White Chocolate Cranberry Cookies
User Reviews
5
White Chocolate Cranberry Cookies
Description
This cookie recipe starts with a classic dough of flour, baking soda and powder, salt, softened butter, granulated and brown sugar, eggs, and vanilla. The dry ingredients are combined first and then mixed into the creamed wet ingredients. White chocolate chips and dried cranberries add sweetness and tartness evenly throughout the dough. Mounds of dough are spaced on a baking sheet and baked at 375°F until edges just brown and centers remain soft.
The result is a cookie with a lightly crisp edge and a soft, tender interior. White chocolate chips provide creamy sweetness, while dried cranberries introduce a subtle tart bite. The dough’s balance of sugars and vanilla creates a rich but bright flavor.
These cookies are convenient for sharing or an everyday treat, suitable to store in airtight containers for several days and enjoy as needed.
Tips note reserving some white chocolate chips to press on top before baking for a decorative appearance. For a firmer cookie, smaller dough portions baked longer at lower temperature are an option.
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- ⅔ cup dried cranberries
Instructions
- Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugars.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in chocolate chips and cranberries
- Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
- Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Notes
- Press reserved white chocolate chips on top of dough mounds before baking for a decorative look.
- For firmer cookies with less soft center, scoop smaller dough portions and bake at 350°F for 10-11 minutes until edges and tops brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 180mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
