White Chocolate Cranberry Cookies
What makes these cranberry chocolate chip cookies so special is the balance of flavors and textures. The chewiness of the cookie, the gentle crunch of cranberries, and the sweet creaminess of white chocolate chunks all come together perfectly.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Cooling Rack
- Cookie scoop (optional)
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups white chocolate chips
- 1 cup dried cranberries
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Measure out all your ingredients. I like to keep the flour, baking soda, salt, and sugars in small bowls ready—makes the process so much smoother.
- Pro Tip: Make sure the butter is softened, not melted. Soft butter helps create cookies that are chewy yet structured.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Set aside while you work on the wet ingredients.
- Pro Tip: Whisking the dry ingredients now prevents lumps later and ensures every cookie has a consistent texture.
Step 3: Cream Butter and Sugars
- In a large bowl (or your stand mixer), beat the softened butter, brown sugar, and granulated sugar together until fluffy and light in color—about 2–3 minutes.
- Scrape down the sides of the bowl once or twice to make sure everything gets evenly mixed.
Step 4: Add Eggs and Vanilla
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and mix until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or stirring with a spatula.
- Mix until just combined—don’t overmix, or the cookies can turn dense.
- Pro Tip: Stop when you no longer see streaks of flour; a few small patches are fine.
Step 6: Fold in White Chocolate and Cranberries
- Gently fold in the white chocolate chips and dried cranberries until evenly distributed.
- Pro Tip: Save a few chips and cranberries to sprinkle on top before baking—it makes them look extra inviting.
Step 7: Scoop and Shape Cookies
- Use a cookie scoop or spoon to drop dough onto prepared baking sheets, spacing about 2 inches apart.
- Slightly flatten each mound with your fingers for more even baking.
Step 8: Bake to Perfection
- Bake for 10–12 minutes, or until the edges are lightly golden but centers still look soft.
- Rotate the baking sheet halfway through for even baking.
- Pro Tip: Don’t overbake! The cookies will continue to cook on the sheet once removed from the oven.
Step 9: Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm with a glass of milk, a cup of tea, or just by themselves!
Notes
Nutritional Value (per cookie, approx., medium size)
- Calories: 180–200 kcal
- Carbohydrates: 26g
- Sugar: 16g
- Fat: 8g
- Saturated Fat: 5g
- Protein: 2g
- Fiber: 1g
- Sodium: 120mg