Indulge in Irresistible Soft Chewy White Chocolate Chip Cranberry Cookies
These Irresistible Soft Chewy White Chocolate Chip Cranberry Cookies blend nostalgia with gourmet flavors, perfect for any gathering.
Servings: 24 cookies
Calories: 120kcal
Equipment
- mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Spatula
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar packed
- 1/2 cup Granulated Sugar
- 2 large Eggs room temperature
- 2 teaspoons Pure Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups White Chocolate Chips high quality
- 1 cup Dried Cranberries chopped
Optional Add-Ins
- 1 tablespoon Orange Zest
- 1/2 cup Chopped Nuts
Instructions
Cookie Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the large eggs one at a time, mixing well after each addition. Then pour in the pure vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and centers remain soft.
- Let cookies cool slightly before transferring them to a wire rack.
Notes
Optional: Drizzle cookies with melted white chocolate for an extra touch of sweetness. For best results, refrigerate dough for at least one hour before baking.