Cranberry White Chocolate Chip Cookies
'Tis the season for festive Christmas cookies! Soft, chewy and decadent, these Cranberry White Chocolate Chip Cookies are an annual family tradition -- and the perfect holiday gift to share with loved ones!
Servings 33 cookies
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1.5 sticks) butter, softened at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 ounces white chocolate chips
- 1 cup dried cranberries (such as Craisins) or cherry-infused Craisins
Preheat oven to 375 degrees F.
Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually add the flour mixture just until combined, being careful not to overmix. Stir in the white chocolate chips and the dried cranberries.
Drop batter by heaping tablespoons onto ungreased cookie sheets.
Bake for 8-10 minutes or just until golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside.
Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely. These cookies freeze really well, or you can keep them in an airtight container on your counter.
COOK'S TIPS AND RECIPE VARIATIONS:
- We love these white chocolate chip cookies with cranberries, but they are also incredibly delicious with dried cherries. I've also been known to use these cherry-infused Craisins!
- White chocolate chip cookies with macadamia nuts are a classic combination, so feel free to swap out the cranberries for macadamia nuts instead!
- Make sure that your butter and your egg are at room temperature (not cold) when you prepare your dough.
- In order to keep these white chocolate chip cookies chewy, be sure that you don't over-bake them. Pull the cookies out of the oven when they're just starting to turn golden brown on the edges. They will still be soft (and almost look undercooked), but they will firm up a little bit as they cool, and they'll maintain a great, chewy texture!
Serving: 1cookie | Calories: 151.2kcal | Carbohydrates: 22.7g | Protein: 0.9g | Fat: 7.2g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 16.9mg | Sodium: 28.9mg | Fiber: 0.6g | Sugar: 17.5g