Chewy Cranberry and White Chocolate Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These White Chocolate Cranberry Cookies are soft, chewy, and filled with festive flavors, making them a perfect treat for the holiday season.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) all-purpose flour
- 1 cup (240 ml) bread flour
- 3 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (225 g) salted butter, room temperature
- 1/2 cup (120 ml) white sugar
- 1 cup (240 ml) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240 ml) dried cranberries
- 1 cup (240 ml) white chocolate chips
Instructions
- First, sift 1 1/2 cups all purpose flour, 1 cup bread flour, 3 tsp cornstarch, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt into a bowl medium sized bowl.
- In a separate, large bowl use a hand mixer to blend the 1 cup of butter, slowly adding in the 1/2 cup of white sugar and then the 1 cup brown sugar to make a nice thick cream.
- Next, add one egg at a time, including the yoke – blending until combined between each addition – then blend in the 1 & 1/2 tsp vanilla extract.
- Stir in – by hand with a spoon – the dry ingredients just until combined, but don’t over mix. Then blend in the white chocolate chips & dried cranberries until they are evenly dispersed.
- Cover with plastic wrap & refrigerate for 2+ hours. I have seen recipes where they call for 24, 36, 48, or even up to 72 hours of refrigeration. I usually try to wait at least 24 hours before shaping & baking my cookies, although I have noticed they hold spread less & hold a better shape when I wait at least 48 hours.
- Use a large cookie/ice cream scoop to measure the cookie dough for uniform cookies and bake at 350° for 15-20 minutes. If your White Chocolate Cranberry Cookie dough isn’t completely chilled the cookies will bake faster and spread more . I also added a few white chocolate chips & cranberries to give it a pretty look.
- Your White Chocolate Cranberry Cookies are done when they begin to turn golden brown – they will still be hot when you pull them out of the oven and will continue to cook even out of the oven so make sure not to over bake them!
Notes
- Store these cookies in an airtight container at room temperature for up to a week.
- You can substitute the white chocolate chips with dark chocolate for a richer flavor.
- For even baking, ensure the cookie dough balls are uniform in size.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Can I use dried cranberries instead of fresh ones in this cookie recipe?
Yes, you can use dried cranberries; they will add a sweet and chewy texture to the cookies.
What type of white chocolate should I use for the best flavor?
It’s best to use high-quality white chocolate chips or chopped bars to ensure a rich and creamy flavor in the cookies.
How do I achieve the chewy texture in these cranberry and white chocolate cookies?
Make sure to not overmix the dough and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
