Description

These White Chocolate Cranberry Cookies are soft, chewy, and packed with sweet white chocolate chips and tart dried cranberries, making them perfect for the holidays or any time you want a sweet treat.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup dried cranberries
1 1/2 cups white chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dried cranberries and white chocolate chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, you can add a pinch of cinnamon or orange zest to the dough.
Store cookies in an airtight container at room temperature for up to 5 days.
You can chill the dough for 30 minutes before baking for thicker cookies.