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A close-up of freshly baked white chocolate cranberry cookies on a cooling rack.

Best way to grow white chocolate cranberry cookies 5

A delightful recipe for soft and chewy white chocolate cranberry cookies.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 1/2 cups white chocolate chips
  • 1 cup dried cranberries

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, and salt; set aside.
Making the Dough
  1. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in white chocolate chips and dried cranberries until evenly distributed.
Baking
  1. Drop rounded spoonfuls of dough onto the prepared baking sheets.
  2. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
  3. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra chewiness, underbake the cookies slightly. Store in an airtight container at room temperature for up to 3 days.