White Chocolate Cranberry Cookies
These cookies combine the richness of white chocolate with the tartness of cranberries, creating a deliciously chewy and visually appealing treat perfect for any occasion.
Ingredients
Cookie Base
- 2 sticks 2 sticks (8oz, 227g) unsalted butter, melted and slightly cooled Butter should be melted and slightly cooled for best texture.
- ¾ cup ¾ cup packed (5.25oz, 149g) brown sugar, light or dark Brown sugar adds moisture and richness.
- ¾ cup ¾ cup (5.25oz, 149g) granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon salt
- 2 tablespoons 2 tablespoons orange zest (from 2 large oranges)
- 2 large 2 large eggs (room temperature preferred) Room temperature eggs help create a smoother batter.
- 2¼ cups 2¼ cups (10.125oz, 287g) all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
Mix-ins
- 2 cups 2 cups (12oz, 340g) white chocolate chunks or chips
- 1 cup 1 cup (4.2oz, 120g) dried cranberries, roughly chopped
- ½ cup ½ cup (2oz, 57g) walnuts, chopped (optional) Leave out if preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Melt your butter in a microwave-safe bowl or a saucepan until it’s almost completely liquefied, then stir it to finish melting using the residual heat.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add in the vanilla extract, salt, and orange zest, mixing until well combined.
- Integrate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- In a separate bowl, combine all-purpose flour and baking soda, then slowly mix it into the wet mixture, being careful not to overmix.
- Gently fold in the white chocolate chunks, chopped cranberries, and walnuts (if using).
- Chill the dough for at least an hour to enhance the flavors and improve the texture.
Baking
- Roll the dough into 1.5-ounce balls (about 2 tablespoons each) and place them three inches apart on prepared baking sheets.
- Bake for about 8–10 minutes until edges are golden brown and centers look slightly underdone.
- Let cookies cool on the baking sheet for approximately 5 minutes before transferring to a wire rack to cool completely.
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Notes
These cookies can be customized with different nuts, spices, or citrus zests for various flavors. Store in an airtight container to maintain chewy texture, or freeze them for longer storage.