Cranberry and White Chocolate Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
My Cranberry and White Chocolate Cookies are delightfully fragrant, deliciously sweet and tart, and sure to be a winner this holiday season.
Course:
Dessert
Cuisine:
American
Servings: 25 Cookies
Ingredients
- ¾ cup 6oz/180g) butter ,room temperature
- ½ cup (3oz/90g) brown sugar
- ½ cup (4oz/120g) white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups (10oz/300g) flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (5oz/150g) dried cranberries
- 1 cup (6oz/180g) white chocolate chips
Instructions
-
In a large bowl cream together the butter, brown sugar & white sugar with a large whisk or electric mixer until light and fluffy.
-
Add the vanilla and egg then mix combine.
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In another medium bowl combine the flour, baking soda and salt.
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Gradually add the dry ingredients into the wet until a soft dough has formed.
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Stir in the cranberries and white chocolate chip by hand.
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Refrigerate the cookie dough for a minimum of 1 hour.
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Preheat oven to 350oF (180oC) and line two baking sheets parchment paper.
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Remove chilled dough from fridge and roll into tablespoon-sized balls. Place onto the cookie sheets about 1 1/2 inches apart.
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Bake for 8-10 minutes. Cookies may appear slightly undone, but do not over-bake them!
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Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely.