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Chewy White Chocolate Cranberry Cookies

These cookies are easy to make and combine the creamy sweetness of white chocolate with the tartness of dried cranberries, creating a delightful chewy treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup butter, softened Ensure butter is softened, not melted.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat until creamy, about 2-3 minutes.
  3. Beat in the eggs one at a time, blending well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until well blended.
  5. Fold in the white chocolate chips and dried cranberries until evenly distributed.
  6. Use a cookie scoop or spoon to drop dollops of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden but the center remains soft.
  2. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra chewiness, refrigerate the dough for 30-60 minutes before baking. These cookies store well in an airtight container for up to one week or can be frozen for up to 3 months.