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–+ servings

White Chocolate Cranberry Cookies

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These soft and chewy cookies are filled with creamy white chocolate chunks and tart dried cranberries, making them a delight for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 1 cup softened unsalted butter
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 cup dried cranberries You can substitute with other dried fruits if desired.
  • 1 cup white chocolate chips

Method
 

Preparation
  1. In a large bowl, mix the flour, baking soda, cinnamon, and salt together until combined. Set aside.
  2. In another bowl, cream the softened butter with brown sugar and white sugar until the mixture is light and fluffy.
  3. Beat in the eggs and vanilla extract until everything is well blended.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the dried cranberries and white chocolate chips until evenly distributed.
  6. Cover the dough with plastic wrap and chill in the fridge for 30 minutes to 1 hour.
  7. Preheat your oven to 350°F (175°C).
  8. Take the dough out of the fridge and let it sit for about 10 minutes at room temperature.
Baking
  1. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet.
  2. Gently flatten each ball and add a few extra chocolate chips and cranberries on top.
  3. Bake for 8-10 minutes, or until the edges are lightly golden.
  4. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them layered between parchment paper.
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