Cranberry White Chocolate Cookies
Cranberry white chocolate cookies are incredibly soft and chewy. Treat yourself to one of these cookies packed full of white chocolate chips and dried cranberries.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2½ cups all-purpose flour
- 1 cup dried cranberries
- 1 cup white chocolate chips
- ½ cup white chocolate chips for optional drizzle
- 1 teaspoon shortening for optional drizzle
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add in eggs and vanilla extract and beat on high for 3 to 4 minutes, scraping down the sides of the bowl.
- Whisk together flour, salt, baking soda, and baking powder.
- Add half of the dry ingredients to the butter/sugar mixture and mix in just until combined. Add the remaining dry ingredients and mix again briefly until combined.
- Add the cranberries and white chocolate chips. Mix by hand or on low speed with the mixer until spread evenly throughout the cookie dough. Do not overmix.
- Use a 1½ tablespoon cookie scoop to scoop mounds of dough onto lined baking sheets.
- Bake for 9 to 10 minutes or until cookies have just browned around the edges and are set in the middle.
- Allow cookies to cool for 1 to 2 minutes before removing them to a cooling rack. Cool completely.
- Combine remaining white chocolate chips and shortening in a microwave-safe bowl. Heat for 30 seconds at a time, stirring in between, until the chocolate is fully melted and smooth.
- Transfer the melted chocolate to a plastic bag or piping bag; snip a small hole in the bag and drizzle the chocolate over the cookies. Allow chocolate drizzle to set; then serve.
Notes
Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
Follow the instructions precisely for creaming the butter, sugar, and eggs together. A longer cream time will help the cookie hold its shape when baking.
I wanted cookies that were a bit larger, so I used a heaping 1½ tablespoon cookie scoop (about 2 tablespoons of dough per cookie).
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.