White Chocolate Cranberry Cookies Recipe
Introduction
White Chocolate Cranberry Cookies are a delightful treat combining the sweetness of white chocolate with the tartness of dried cranberries. These soft, chewy cookies are perfect for sharing with friends or enjoying as a comforting snack.
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. Line a large baking sheet with parchment paper.
- Step 2: In a bowl, beat together the melted butter, brown sugar, and granulated sugar until combined. Then add the egg and vanilla extract, mixing well.
- Step 3: Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.
- Step 4: Fold in the white chocolate chips and dried cranberries until evenly distributed.
- Step 5: Portion the dough into 12 large balls and place them on the prepared baking sheet, spacing them evenly.
- Step 6: Bake for exactly 10 minutes. Remove from the oven and let the cookies cool on the cookie sheet for at least 5 minutes before serving.
Tips & Variations
- For a chewier cookie, try adding a tablespoon of honey or maple syrup to the dough.
- Substitute dried cherries or raisins for cranberries for a different fruity twist.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm gently in the microwave for 10–15 seconds or until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white chocolate chunks instead of chips?
Yes, white chocolate chunks work just as well and can give a more melty texture in the cookies.
Are these cookies gluten-free?
This recipe uses regular flour, so it’s not gluten-free unless you substitute with a gluten-free flour blend suitable for baking.
PrintWhite Chocolate Cranberry Cookies Recipe
Delight in these chewy White Chocolate Cranberry Cookies, perfectly balanced with the sweetness of white chocolate chips and the tartness of dried cranberries. Easy to prepare, these cookies offer a soft and flavorful bite, ideal for any occasion or a sweet treat with your favorite beverage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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
Mix-ins
- 1 cup white chocolate chips
- 3/4 cup dried sweetened cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugars: In a mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined, creating a sweet and creamy base.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter and sugar mixture, ensuring they are thoroughly incorporated for a rich flavor and proper dough texture.
- Combine Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture. Stir gently until a soft dough forms, making sure not to overmix to keep the cookies tender.
- Incorporate Chips and Cranberries: Fold in the white chocolate chips and dried cranberries evenly throughout the dough to distribute flavor and texture elements in every bite.
- Form Cookies: Portion the dough into 12 large balls and place them onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for exactly 10 minutes. They should be lightly golden but still soft in the center for the perfect chewy texture.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack or serving. This resting time helps them set and prevents breakage.
- Storage: Store cooled cookies in an airtight container for up to 5 days to maintain freshness and softness.
Notes
- For softer cookies, slightly underbake and cool completely on the baking sheet.
- Ensure butter is fully melted but not hot to avoid cooking the egg when mixing.
- Use parchment paper or a silicone baking mat to prevent sticking and burning.
- Substitute dried cranberries with dried cherries or raisins if preferred.
- Cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
Keywords: White Chocolate Cookies, Cranberry Cookies, Chewy Cookies, Holiday Cookies, Sweet Treats
