White Chocolate Cranberry Cookies
The ultimate comfort food for the fall season, White Chocolate Cranberry Cookies are soft, chewy, and loaded with flavor. With sweet white chocolate melting into chewy cranberries, these cookies are a must-have for any occasion. Perfect for sharing or enjoying with a warm drink, you'll want to make a batch tonight!
Equipment
- Whisk
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 8 ounces Unsalted butter Room temperature.
- 1 cup Packed dark brown sugar
- 3/4 cup Sugar
- 2 Eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 3/4 teaspoon Salt
- 1 1/2 cups Sweetened dried cranberries
- 1 cup White chocolate chips
- 1 cup Coarsely chopped pecans
Instructions
- Preheat the oven to 350°F. Lightly grease baking sheets.
- Beat the butter until fluffy.
- Add both of the sugars and beat until well blended.
- While continuing to beat, add the eggs one at a time, followed by the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the butter mixture and stir until well blended.
- Using a large spatula or spoon, fold in the sweetened dried cranberries, white chocolate chips, and chopped pecans.
- Using a cookie scoop, drop the cookies onto the lightly greased baking sheets, spaced about 1½ inches apart, and bake for about 15 minutes or until lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Keep your cookies in an airtight container to maintain freshness for up to a week.
- Freezing: These cookies freeze well. Just place them in a single layer in a freezer-safe bag or container.
- Pairing: Enjoy with a cup of coffee or tea for a delightful treat.
- Variations: Consider adding a bit of orange zest for a refreshing twist.
- Gift Idea: Package them nicely in a box to share with friends and family during the holidays.