Description
These delightful White Chocolate Cranberry Cookies combine the sweetness of white chocolate chips with the tartness of dried cranberries, baked to golden perfection. Soft and chewy with a buttery texture, they make a perfect treat for any occasion or a sweet snack throughout the day.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix wet ingredients: In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. Then, add the egg and vanilla extract, beating until fully incorporated and fluffy.
- Combine dry ingredients with wet: Gradually add the flour, baking soda, and salt to the wet mixture, stirring until a soft, cohesive dough forms without overmixing to keep the cookies tender.
- Add white chocolate and cranberries: Gently fold in the white chocolate chips and dried sweetened cranberries, evenly distributing them throughout the dough.
- Shape cookies: Portion the dough into 12 large balls using a spoon or cookie scoop, and place them spaced evenly on the prepared baking sheet to allow spreading.
- Bake: Bake the cookies in the preheated oven for exactly 10 minutes, until the edges are set and the tops are lightly golden but the centers remain soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 5 minutes to firm up before transferring to a wire rack or serving.
- Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness and chewiness.
Notes
- For chewier cookies, slightly underbake by reducing baking time by 1-2 minutes.
- Replace dried cranberries with dried cherries or raisins for a different fruit flavor.
- Use white chocolate chunks instead of chips for bigger bursts of sweetness.
- Ensure butter is melted but not hot to avoid cooking the egg.
- These cookies freeze well; store in an airtight container for up to 3 months and thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White chocolate cranberry cookies, soft cookies, easy cookie recipe, holiday cookies, chewy white chocolate cookies
