Soft White Chocolate Chip Cranberry Cookies
Delightful and chewy cookies featuring creamy white chocolate and tart cranberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon flour into the measuring cup and level off.
- 1 teaspoon baking soda Helps cookies rise properly.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature for best consistency.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs Use room temperature.
Mix-ins
- 2 cups white chocolate chips
- 1 cup dried cranberries Substitute with dried cherries for variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and eggs to the butter-sugar mixture and beat well until combined.
- Gradually add the dry flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Gently fold in the white chocolate chips and dried cranberries until evenly distributed.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden and centers still look soft.
- Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For softer cookies, slightly underbake them. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.