White Chocolate Chip Cranberry Cookies
White Chocolate Chip Cranberry Cookies feature the perfect balance of sweet and tart flavors in one chewy, soft-baked cookie. With a no-chill dough that comes together in just a few minutes, these cookies are an easy and impressive addition to any holiday cookie spread.
Makes: About 48 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment to cream together the butter and both sugars on medium speed until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed.
- Add the eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Gradually mix the dry ingredients into the wet ingredients, scraping down the sides of the bowl as needed, until just combined. Add the white chocolate chips and cranberries and mix until just combined.
- Scoop dough into tablespoon-sized balls and place on the prepared baking sheets. Bake in batches 1 baking sheet at a time for about 10 minutes per batch. Remove from the oven and allow to cool completely on a wire cooling rack before serving.
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