White Chocolate Cranberry Cookies
Indulge in the perfect balance of sweet and tart with these irresistible White Chocolate Cranberry Cookies! Featuring a buttery, soft-baked texture, these cookies combine creamy white chocolate chips and chewy dried cranberries for a festive flavor profile that’s as delicious as it is eye-catching. With just 15 minutes of prep time and a quick 12-minute bake, you’ll have a batch of 24 golden, bakery-style cookies ready to impress. Whether you’re baking for the holidays or craving a comforting treat, these cookies are easy to make and brimming with flavor. Serve them as a delightful dessert or gift them during the holiday season—either way, their combination of rich white chocolate and fruity zing is sure to win everyone over!
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Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 150 grams brown sugar (packed)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 320 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 200 grams white chocolate chips
- 150 grams dried cranberries
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes using a hand or stand mixer.
Step 3
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
Step 6
Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Step 7
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown. The centers will still look slightly underbaked.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Serve the cookies or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (1256.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5313.1 |
| Total Fat 223.2g | 0% |
| Saturated Fat 131.3g | 0% |
| Cholesterol 784.1mg | 0% |
| Sodium 2923.0mg | 0% |
| Total Carbohydrate 796.7g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 519.3g | |
| Protein 60.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 629.6mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 1624.9mg | 0% |
Source of Calories