White Chocolate Cranberry Cookies (Print Version)

Buttery, chewy bites with creamy white chocolate chips and tart dried cranberries, ideal for any sweet craving.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour (280 g)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened (170 g)
05 - 1 cup packed light brown sugar (200 g)
06 - 1/4 cup granulated sugar (50 g)
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup white chocolate chips (170 g)
10 - 1 cup dried cranberries (120 g)

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
06 - Gently fold white chocolate chips and dried cranberries into the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake cookies for 10 to 12 minutes until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • The white chocolate melts into pockets of richness while the cranberries keep every bite from feeling too sweet.
  • They're ready in under 30 minutes, which means you can go from craving to cookie without the long wait.
  • The centers stay soft and chewy even after a few days, making them perfect for lunchboxes or unexpected guests.
02 -
  • Don't overbake these; the centers should look barely set when they come out of the oven because they firm up as they cool and you want that chewy texture that makes them special.
  • If your white chocolate chips keep sinking to the bottom, toss them in a tablespoon of flour before folding them in—it helps them stay suspended throughout the dough.
03 -
  • Room temperature butter makes a real difference in the texture; if yours is still cold, cut it into cubes and let it sit for 15 minutes before creaming.
  • Use white chocolate chips from a reputable brand—cheaper versions often taste waxy because they use vegetable oil instead of cocoa butter, and it throws off the whole balance.

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