White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are the perfect holiday cookie recipe! The cookies are chewy and sweet, with a tart addition of cranberries.
Ingredients
- 12 Tbsp unsalted butter 1 ½ sticks, room temperature
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F and line a large baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together on medium speed until combined, about 2 minutes. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda and salt together.
- Over low speed, slowly mix the wet ingredients into the dry ingredients.
- The cookie dough will be soft and thick.
- Add the white chocolate chips and cranberries, beat over low speed until combined.
- Cover dough tightly and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F and scoop the dough into balls.
- Arrange dough balls 3 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until lightly browned around the edges. The centers will still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before digging in.
Notes
- Storage. Store leftover cookies in an airtight container for 1-2 days at room temperature.
- Freeze. You can freeze the cookie dough to enjoy fresh baked cookies at any point! Lay out the cookie dough balls in a freezer-safe container and divide layers of cookie dough balls with parchment paper.
- Chill the dough: Don’t skip this step! Chilling the dough allows for the butter to harden and the cookies turn out thick and chewy.
- Bake the cookies in batches: If your baking sheet doesn’t fit all of the cookies, bake the cookies in multiple batches as to not overcrowd the pan.
- Let the cookies rest: After the cookies are out of the oven, give them at least 5 minutes to rest. This will ensure that the cookie finishes cooking outside of the oven and the outside will have a light crunch, while the center is chewy.