cranberry white chocolate cookies
Cranberry white chocolate cookies are a delightful treat combining tangy dried cranberries with sweet white chocolate chips, resulting in a chewy and flavorful cookie. These cookies are perfect for holiday gatherings or just a sweet snack any time of the year.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 set measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
- 1 cookie scoop or tablespoon
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and dried cranberries, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The centers will look soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For added texture, consider mixing in chopped nuts, like walnuts or pecans.
Store any leftovers in an airtight container at room temperature for up to a week.
These cookies can also freeze well. Just place them in a freezer-safe bag or container, separating layers with parchment paper.