White Chocolate Cranberry Cookies
Equipment
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.
- Mix in the egg and vanilla extract until fully incorporated.
- Add the flour, baking soda, and salt and mix just until combined, being careful not to overmix.
- Fold in the dried cranberries and white chocolate chips.
- Cover and chill the dough for 30 minutes to help prevent spreading.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Notes
Chill the Dough:
Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies. Watch the Bake Time:
Pull the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet. Measure Flour Carefully:
Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag. Let Them Set on the Pan:
Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart. Use Good White Chocolate:
White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.
Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies. Watch the Bake Time:
Pull the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet. Measure Flour Carefully:
Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag. Let Them Set on the Pan:
Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart. Use Good White Chocolate:
White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.
Nutrition
Calories: 177kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 103mgPotassium: 34mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
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