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Ultimate White Chocolate Cranberry Cookies

These Ultimate White Chocolate Cranberry Cookies strike the perfect balance of sweet and tart, with creamy white chocolate and chewy cranberries that create an irresistible treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 3/4 cup unsalted butter, softened Ensure the butter is just softened, not melted.
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour Can substitute with oat flour for a gluten-free option.
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips Substitute with milk or dark chocolate for variation.
  • 1 cup dried cranberries Can substitute with raisins or fresh blueberries.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until fully incorporated, about 1 minute.
  4. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add this dry mix to the wet ingredients until just combined.
  5. Fold in the white chocolate chips and dried cranberries using a rubber spatula.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes until the edges are golden brown and the centers are still slightly soft.
  2. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

These cookies stay fresh for about 1 week at room temperature in an airtight container. For extended life, freeze them for up to 3 months. Reheat in the microwave for a few seconds to enjoy their melty goodness.