White Chocolate Cranberry Cookies (Printable Version)
Buttery, soft cookies loaded with creamy white chocolate chips and tart dried cranberries for a perfect sweet-tart balance.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 cup white chocolate chips
10 - 3/4 cup dried cranberries
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Fold in white chocolate chips and dried cranberries with a spatula.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10–12 minutes, until edges are lightly golden and centers are still soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The tart cranberries cut through the sweet white chocolate perfectly
- These cookies stay soft for days, which rarely happens in my house
02 -
- Underbaking by one minute makes all the difference for chewy centers
- The dough needs to chill for 30 minutes if it's too warm and sticky
03 -
- Weighing your flour instead of using cup measures prevents dense cookies
- Rotate the baking sheets halfway through for even browning