Description
These White Chocolate Cranberry Cookies are a delightful blend of creamy white chocolate and chewy cranberries, creating a symphony of flavors. Perfect for festive occasions or a sweet snack, they are sure to win hearts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
- a pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar until light and fluffy.
- Mix in 2 large eggs, one at a time, and then add 1 teaspoon of vanilla extract, blending well.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
- Fold in 1 cup of dried cranberries and 1 cup of white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Feel free to add nuts for extra crunch, chill the dough for thicker cookies, and ensure your ingredients are fresh for the best texture.