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–+ servings
Six cookies stacked on top of each other with one on it's side.
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Cranberry and White Chocolate Cookies

These delicious cranberry and white chocolate cookies are perfect for the holidays. Quick and easy to make from scratch, they are perfectly soft and sweet and every bite is super yummy!
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Servings 18 cookies
Calories 233kcal
Author Slow The Cook Down

Ingredients

  • ¾ cup unsalted butter at room temperature (1.5 sticks / 170g)
  • ¾ cup brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • ½ cup dried cranberries

Instructions

  • In a large bowl or mixer, beat together the butter and the sugars until creamy.
  • Stir in the vanilla and beat in the egg until combined.
  • In a separate bowl, whisk together the flour, baking soda and salt.
  • Place the dry ingredients into the wet, and stir until combined.
  • Fold in the chocolate chips and cranberries. Cover and refrigerate for at least an hour.
  • Preheat the oven to 350F / 177c and line two baking sheets with parchment.
  • Roll the dough into balls with your hands, about 1.5 tablespoons of dough, and place on the baking sheets.
  • Bake for 10 to 12 minutes until just golden brown.
  • Cool for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Recipe adapted from Sally's Baking Addiction's Soft Chocolate Chip Cookies.
  • I mixed these cookies by hand, but you can use a stand mixer if you prefer.
  • These cookies come out fairly large, if you prefer smaller ones make the balls about 1 ½ tablespoons.
  • Leave room between the cookie dough balls on the baking sheet as they will spread. I put six on a half baking sheet.
  • I found that these cookies are best when slightly undercooked, when the edges are just starting to brown.
  • Let the cookies cool for 5 minutes on your baking sheet and then transfer to a cooling rack. This allows air to circulate around them so they stop cooking.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg