Looking for a slightly tart, sweet chocolate chip cookie for the Holidays (or any time)? Then these white chocolate cranberry cookies are for you! Easy to make, full of white chocolate chips and dried cranberries, plus a few easy pantry staples.
These soft and chewy cookies can be on your table in less than 30 minutes!
Prep Time: 10 minutes
Baking Time: 10 minutes
Difficulty: easy
Servings: 24 cookies
Ingredients
- 3 cups flour (420 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter softened (226 g)
- 2 cups light brown sugar packed (340 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips (263 g)
- 2/3 cup dried cranberries (73 g)
Instructions
- Preheat oven to 375°F (190°C) and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugar.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Reserve about 1/2 cup (88 g) of the chocolate chips. Stir in remaining chocolate chips and cranberries.
- Use a large cookie scoop to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet. Place the chocolate chips individually in the tops of the cookie dough mounds.
- Bake for 12-14 minutes (if you prefer a less firm cookie center, bake 2 minutes less). Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Inspired from: Crème de la Crumb