White Chocolate Cranberry Delight (Printable)
Buttery, chewy bites with creamy white chocolate and tart dried cranberries for a sweet, festive touch.
# What You'll 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:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, followed by mixing in pure vanilla extract until fully combined.
05 - Gradually add dry ingredients to the wet ingredients, mixing just until combined without overmixing.
06 - Fold in white chocolate chips and dried cranberries evenly throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes or until edges are lightly golden while centers remain soft.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They're buttery and chewy with just the right amount of chew, nothing cakey or overly crispy.
- The tart cranberries cut through the sweetness of the white chocolate like you've discovered a flavor secret.
- These come together in under an hour from start to finish, including oven time.
02 -
- Bake them slightly underdone—the centers should look soft, almost glossy, when you pull them from the oven; they're never as done as they feel when they're hot.
- White chocolate burns easily and tastes bitter when overcooked, so 12 minutes is genuinely your upper limit.
03 -
- Room-temperature ingredients blend together faster and more smoothly than cold ones, so take your butter, eggs, and vanilla out of the fridge 30 minutes before you start.
- If your cookies spread too thin, your butter was too warm or your dough was overmixed; chill the scooped dough for 15 minutes before baking to fix it.