White Chocolate Cranberry Cookies Recipe
These cranberry white chocolate chip cookies have the best flavor and texture! They are the perfect cookie for the holiday season – if you only make one batch of cookies, these are the ones to make. Keep them all to yourself to enjoy or give them as a sweet gift for family and friends. They will love them!
Servings: 20 cookies
Calories: 175kcal
Cost: $8
Ingredients
- ½ cup (113g) unsalted butter , melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 cup (170g) white chocolate chips
- ¾ cup (98g) dried cranberries
Instructions
- Place melted butter in a large bowl (you can use a hand or a stand mixer or mix this by hand). Add granulated and brown sugars stir until the mixture is smooth. Stir in egg and vanilla extract until combined.
- Stir in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in white chocolate and cranberries.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Notes
- Be sure to use the spoon and level method to measure your flour. This will ensure you get the right amount, so your cookies have the best texture.
- Don’t over mix the dough. Once you add the flour, you only need to mix until the dough comes together.
- Don’t skip chilling the dough. It makes a big difference! Since the dough has melted butter, it needs to be refrigerated so the butter firms up before baking it. Otherwise, your cookies will spread too much when they bake.
- The cookies will keep for several days in an air-tight container at room temperature. Or, you can freeze the cookies for up to a month.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg