White Chocolate Cranberry Cookies Recipe
Introduction
White Chocolate Cranberry Cookies offer a delightful balance of sweet and tart flavors, making them a perfect treat for any occasion. These chewy cookies combine creamy white chocolate with tangy dried cranberries for a deliciously unique twist.
Ingredients
- 1/2 cup butter (melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Step 2: In a bowl, beat together the melted butter, brown sugar, and granulated sugar until well combined. Then add the egg and vanilla extract and mix until smooth.
- Step 3: Add the flour, baking soda, and salt to the wet ingredients and stir until a soft dough forms.
- Step 4: Fold in the white chocolate chips and dried cranberries evenly throughout the dough.
- Step 5: Portion the dough into 12 large balls and place them spaced apart on the prepared baking sheet.
- Step 6: Bake for exactly 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before serving.
Tips & Variations
- For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans to the dough.
- If you prefer a chewier cookie, slightly underbake by 1–2 minutes and let them finish firming up on the baking sheet.
- Substitute dried cherries for cranberries for a different tartness.
Storage
Store your cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, microwave a cookie for 10–15 seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of white chocolate?
Yes, regular or even dark chocolate chips can be used, but keep in mind it will change the flavor profile of the cookies.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 24 hours before baking to enhance the flavors and make portioning easier.
PrintWhite Chocolate Cranberry Cookies Recipe
Delight in these soft and chewy White Chocolate Cranberry Cookies, perfectly balanced with the sweetness of white chocolate chips and the tartness of dried cranberries. Easy to make and ideal for holiday treats or anytime cravings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Combine wet ingredients: In a mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until fully combined and smooth. Then, beat in the egg and vanilla extract until well incorporated.
- Add dry ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Stir gently until a soft dough forms, being careful not to overmix.
- Mix in add-ins: Fold the white chocolate chips and dried cranberries evenly into the dough, distributing the flavors throughout.
- Portion dough: Divide the dough into 12 large balls and place them spaced apart on the prepared baking sheet to allow for spreading.
- Bake: Place the baking sheet in the oven and bake for exactly 10 minutes until the cookies are lightly golden but still soft in the center.
- Cool cookies: Remove the cookies from the oven and let them rest on the baking sheet for at least 5 minutes to set before transferring to a cooling rack or serving.
- Store: Keep cookies in an airtight container for up to 5 days to maintain freshness and chewiness.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and for easier cleanup.
- Do not overbake to keep the cookies soft and chewy.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breaking.
- These cookies can be frozen for up to 3 months; thaw before serving.
Keywords: White Chocolate Cookies, Cranberry Cookies, Holiday Cookies, Soft Cookies, Chewy Cookies, Dessert Recipes
