Cranberry White Chocolate Chip Cookies. Overloaded with white chocolate chips and tangy dried cranberries, I'd like to say… come to mama you gorgeous softie! A spin-off of my Perfect Chocolate White chocolate and dried cranberries are an impeccable combination, and these cookies are LOADED with both. Told ya, I am a sucker for.
Drop by heaping spoonfuls onto prepared cookie sheets.
These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries.
Perfect for your holiday cookie tray!
You can cook Cranberry White Chocolate Chip Cookies using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cranberry White Chocolate Chip Cookies
- You need 3/4 cup of unsalted butter - room temperature.
- It's 1/2 cup of brown sugar.
- You need 1/2 cup of white sugar.
- You need 1 tbsp of vanilla extract.
- It's 1 of egg - room temperature.
- Prepare 2 cup of all-purpose flour.
- Prepare 2 tsp of cornstarch.
- It's 1 tsp of baking soda.
- You need 1 pinch of salt.
- It's 1 cup of dried cranberries.
- It's 1 cup of white chocolate chips.
Christmas is just around the corner and it's one of my favorite times of year because of all the candy, fudge, and cookies. These homemade white chocolate chip cookies are soft, chewy and so easy to make! If you love cranberry and white chocolate cookies, be sure I have always loved this flavor of cookie, but the last time a made them was a couple years ago and they were from a mix (gasp!). Soft, chewy and perfectly tender Cranberry White Chocolate Chip Cookies will be a hit with your family!
Cranberry White Chocolate Chip Cookies step by step
- In a bowl of a stand mixer. Beat together the butter and sugars with paddle attachment until light and fluffy. Beat in vanilla and egg to combined. Lastely beat in drt ingredients until a soft dough forms. Stir in cranberries and chocolate chips by hand..
- Refrigerate at least 1 hour. Chilling is a MUST. To prevent cookies from spreading to create a soft and Chewy texture..
- Preheat oven to 350º. Line baking sheets with parchment paper or lightly spray. Remove chilled dough. Roll into Tablespoon size balls. Place on cookie sheet 1-2" apart..
- Bake 8-10 minutes. Do not overbake. They will continue to set up as they cool.cool on wire racks..
Tart, bright cranberries and smooth, sweet white chocolate make for the ultimate irresistible flavor combination. These thick oatmeal cookies are loaded with dried cranberries and white chocolate chips. These cookies are far from diet food, even with the oats. I loaded these babies with butter and shortening. The moisture from the butter is what will soften the oats and give the cookie its chew.