Description
These chewy cranberry white chocolate cookies are soft, flavorful, and perfectly balanced with tart dried cranberries and creamy white chocolate. They stay soft for days and are a family favorite for holidays and everyday treats.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¼ cups (250g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (130g) dried cranberries
- 1 ½ cups (270g) white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the dried cranberries and white chocolate chips with a spatula until evenly distributed.
- Drop dough by heaping tablespoons or use a 1.5-tablespoon cookie scoop onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12 to 15 minutes until edges are set and just starting to turn golden but centers still look soft.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature butter and eggs for best mixing. Do not overmix the dough once flour is added to avoid tough cookies. Chilling the dough for at least 30 minutes helps prevent spreading and improves flavor. Sprinkle flaky sea salt on top after baking for a sweet-salty contrast. Store cookies in an airtight container with a slice of bread to keep them soft longer. For vegan version, substitute butter with coconut oil, eggs with flax egg, and use dairy-free white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
Keywords: chewy cookies, cranberry cookies, white chocolate cookies, holiday cookies, easy cookie recipe, homemade cookies