Description
Hey friends! Nothing says “home” like the smell of cookies baking. These White Chocolate Cranberry Cookies are soft, chewy, and melt-in-your-mouth delicious. The buttery base, gooey white chocolate, and tangy cranberries make them a perfect sweet-and-tart treat.
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup packed brown sugar
-
½ cup white sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1½ cups white chocolate chips
-
1 cup dried cranberries
-
Optional: ½ cup chopped macadamia nuts or pecans
Tips:
-
Soften cranberries by soaking in hot water or orange juice for 10 min for extra chewiness.
-
Toast nuts to enhance flavor.
-
Don’t overmix dough to keep cookies soft.
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
-
Cream butter and sugars for 2–3 minutes until light and fluffy.
-
Add eggs and vanilla, one egg at a time, mixing until smooth.
-
Mix dry ingredients in a separate bowl: flour, baking soda, and salt. Gradually add to wet ingredients on low speed until just combined.
-
Fold in white chocolate chips, cranberries, and nuts (if using) gently.
-
Scoop dough: Use 1.5-tablespoon-sized balls, spaced 2 inches apart.
-
Bake 10–12 minutes: Edges set, centers soft and puffy.
-
Cool on baking sheet 5 minutes, then transfer to a wire rack.
Notes
-
Too flat? Butter too warm, baking sheet hot, or old baking soda.
-
Too cakey? Slightly too much flour or too-large eggs.
-
Keep cookies soft: store in airtight container with a slice of bread for moisture.
-
Dough can be frozen in scoops; bake straight from freezer (add 1–2 min).
Nutrition
- Calories: 150 kcal Per Cookie
- Sugar: 12 g
- Fat: 8 g
- Fiber: 0.5 g
- Protein: 2 g