Soft And Chewy White Chocolate Cranberry Cookies Recipe

White chocolate chips and dried cranberries fill these thick, soft, chewy White Chocolate Cranberry Cookies. Great for holiday cookie trays!

Easy Blueberry Muffins Recipe


SERVINGS: 4 DOZEN COOKIES – 2 and 3/4 cups (345 gram) all-purpose flour (spooned & leveled) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (230 grams) unsalted butter softened – 1 cup (200 grams) light brown sugar lightly packed – 1/2 cup (100 grams) granulated sugar – 2 large eggs room temperature – 2 teaspoons pure vanilla extract – 1 and 1/2 cups (270 grams) white chocolate chip – 1 cup (145 grams) sweetened dried cranberrie


Whisk the flour, baking soda, and salt together in a large bowl. Put away.

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Blend the butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large electric mixer bowl for 1-2 minutes. Add vanilla extract after each egg.

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Slowly add the dry ingredients and mix until just combined, scraping the bowl sides as needed. Add the white chocolate chips and dried cranberries and mix well.

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Refrigerate cookie dough for 2 hours under tight cover. Preheat the oven to 350°F (180°C) when the dough is almost chilled. Set aside large parchment or silicone-matted baking sheets.

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Take cookie dough from the fridge. Scoop cookie dough onto baking sheets using a 1.5 tablespoon scoop. Leave space between cookie dough balls because they will spread during baking.

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Bake the cookies in batches at 350°F (180°C) for 10-12 minutes until lightly browned and set. After 5-10 minutes on the baking sheet, transfer the cookies to a wire rack to finish cooling.

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also see

also see

Cranberry Orange Bread Recipe