White Chocolate Cranberry Cookies (Print Version)
Buttery, soft cookies studded with creamy white chocolate and tart cranberries.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in white chocolate chips and dried cranberries with a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The tart cranberries cut through all that rich white chocolate like they were made for each other
- These cookies stay soft for days, which is honestly dangerous to have around
02 -
- Underbaking by one minute makes all the difference between chewy and hard cookies
- Room temperature ingredients prevent the dough from separating while mixing
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Rotate the baking sheets halfway through for even browning