White Chocolate Cranberry Cookies Recipe
Introduction
These White Chocolate Cranberry Cookies are a delightful blend of sweet and tart flavors, perfect for any occasion. Soft and chewy with bursts of creamy white chocolate and juicy cranberries, they make an irresistible treat for home bakers.
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 the 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, beating until smooth.
- Step 3: Add the flour, baking soda, and salt to the wet mixture. Stir gently 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. Once done, remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes before serving.
Tips & Variations
- For extra chewiness, try substituting half the white chocolate chips with chopped macadamia nuts.
- Use fresh cranberries if you prefer a tart burst, but reduce sugar slightly to balance the flavor.
- If you don’t have parchment paper, lightly grease your baking sheet to prevent sticking.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To refresh their softness, microwave a cookie for 10 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, you can substitute with semi-sweet or milk chocolate chips, though this will change the cookie’s flavor balance.
Can I freeze the cookie dough?
Absolutely. Shape the dough into balls and freeze them on a tray. Once frozen, transfer to a container or bag. Bake from frozen, adding a couple of extra minutes to the baking time.
PrintWhite Chocolate Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a delightful sweet treat combining creamy white chocolate chips with tart dried cranberries in a soft, chewy cookie. Perfect for holiday gatherings or anytime you crave a comforting, flavorful cookie that’s easy to make and sure to please.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix wet ingredients: In a large bowl, beat together the melted butter, brown sugar, and granulated sugar until the mixture is well combined and smooth. Then beat in the egg and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Form dough: Gradually add the dry mixture to the wet ingredients, stirring gently until a soft cookie dough forms without overmixing to keep the cookies tender.
- Add chips and cranberries: Fold in the white chocolate chips and dried sweetened cranberries evenly throughout the dough.
- Shape cookies: Portion the dough into 12 large, evenly-sized balls using a cookie scoop or spoon and place them spaced apart on the prepared baking sheet.
- Bake: Bake the cookies for exactly 10 minutes until edges are set but centers remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes to firm up before transferring.
- Store: Keep the cooled cookies in an airtight container for up to 5 days to maintain freshness.
Notes
- For chewier cookies, slightly underbake by removing from the oven a minute earlier.
- Use unsalted butter to better control the salt level in the cookies.
- Try substituting dried cherries or raisins for a different flavor twist.
- These cookies freeze well—freeze baked cookies in an airtight bag for up to 3 months.
- Ensure butter is melted but not hot when mixing to avoid cooking the egg prematurely.
Keywords: white chocolate cranberry cookies, holiday cookies, chewy cookies, easy cookie recipe, dessert, baking
