Description
Soft, chewy cookies with tart cranberry bursts and sweet white chocolate, perfect for the holidays or any weeknight.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (255 g) white chocolate chips
- 1 cup (120 g) dried cranberries
Instructions
- Cream the butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
- Beat in the eggs and vanilla until well combined.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Chill the dough for 30-60 minutes for thicker cookies, if desired.
- Scoop dough into 1.5 tablespoon balls and place them 2 inches apart on parchment-lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are set and centers look slightly underbaked.
- Let cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
Press a couple of extra white chocolate chips and cranberries on top of each dough ball before baking for a bakery-style look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American