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Cranberry White Chocolate Chip Cookies freshly baked on a plate

Cranberry White Chocolate Chip Cookies

Deliciously sweet and tart cookies combining dried cranberries and white chocolate, perfect for holiday gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar The brown sugar adds moisture and a deeper flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour For the best texture, use freshly sifted flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Add-ins
  • 1 cup dried cranberries Preferably, use high-quality, unsweetened cranberries for a more intense flavor.
  • 1 cup white chocolate chips You can swap for chunks for a richer chocolate experience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, followed by the vanilla extract, mixing well until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Gently fold in the dried cranberries and white chocolate chips using a spatula, ensuring an even distribution.
  7. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  2. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

Be mindful not to overbake; the cookies will continue cooking on the baking sheet even after being removed from the oven. Feel free to substitute dark chocolate chips instead of white chocolate for a richer flavor. You can also switch cranberries for other dried fruits like cherries or apricots. Use a gluten-free all-purpose flour blend to cater to dietary needs. Keep cookies in an airtight container to maintain freshness for up to a week. For long-term storage, consider freezing the dough; it can be kept for up to 3 months.