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White Chocolate Cranberry Cookies

These soft, chewy cookies combine sweet white chocolate and tangy cranberries for a delightful treat that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time
Mix-ins
  • 1 cup white chocolate chips
  • 1 cup dried cranberries Can be substituted with raisins or chopped nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter with the granulated and brown sugars until creamy and well combined, about 2-3 minutes.
  4. Add in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the white chocolate chips and cranberries until distributed evenly throughout the dough.
Baking
  1. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are light golden brown.
  3. Once baked, remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm!

Notes

For best results, ensure butter is at room temperature, avoid overmixing the dough, and consider chilling the dough for enhanced flavor.