Looking for a slightly tart, sweet chocolate chip cookie for the holidays (or any time)? Then these white chocolate cranberry cookies are for you! Chock full of white chocolate chips and dried cranberries, plus a few easy pantry staples, these soft and chewy cookies can be on your table in less than 30 minutes!
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:24cookies
Ingredients
3cupsflour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspoonsalt
1cupbutter, softened
1cupgranulated sugar
1cuplight brown sugar, packed
2large eggs
2teaspoonsvanilla extract
1 ½cupswhite chocolate chips
⅔cupdried cranberries
Instructions
Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
In a medium bowl whisk together flour, baking powder, baking soda, and salt.
In a large bowl cream together butter and sugars.
Mix in eggs and vanilla.
Add dry ingredients to wet ingredients and mix until just combined.
Stir in chocolate chips and cranberries
Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Notes
Pro Tip: For really beautiful cookies, reserve about 1/2 cup of the chocolate chips and place them individually in the tops of the cookie dough mounds just before baking. Alternate baking option: as written, these cookies will come out soft-baked (a very soft, slightly underdone center). If you prefer a more firm cookie center, scoop your dough mounds a little smaller (about 1 heaping tablespoon per mound, the size of a regular cookie scoop) and bake at 350 degrees for 10-11 minutes until edges and tops begin to brown, then cool on the pan for 5 minutes before transferring to a wire rack to cool completely.