White Chocolate Cranberry Cookies
I love white chocolate and am always looking for yummy and fun combinations to pair with it. These white chocolate cranberry cookies are the perfect recipe to whip up something sweet and satisfying for the family. With soft and chewy centers warm right out of the oven, these rarely last a few days in our home. Enjoy!
White Chocolate Cranberry Cookies
White chocolate cranberry cookies made with only ten ingredients are the perfect alternative to the classic chocolate chip cookie.
Equipment
- 1 mixing bowl
- 2 baking pans
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1 1/2 cup all purpose flour 195 g
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- In a bowl of a stand mixer with a paddle attachment, or a medium bowl with an electric mixer, cream together the butter and sugars.
- Add egg and vanilla and mix until combined making sure to scrape down the sides of the bowl.
- Add flour, baking soda, and salt. Mix until just combined.
- Stir in white chocolate chips and cranberries.
- For best results, refrigerate the cookie dough for 1 to 2 hours.
- Preheat the oven to 350°F, prepare two baking pans with parchment paper or silicone mats.
- Spoon cookie dough onto lined baking sheets using a small scoop or 2 spoons.
- Bake at 350°F for 9 to 11 minutes, rotating pans halfway through.
- Cool on pan for 5 minutes, then transfer to wire rack. Once cooled, store in an airtight container in a cool dry place.
Notes
Store cookies in a cool dry place for up to one week.