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.