White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies have everything you want in a cookie. Packed with white chocolate chips and dried cranberries, these cookies are sweet, soft, and slightly chewy.
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter softened
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup white chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350° F.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3-4 minutes.
- Add in the egg and vanilla extract, mixing just until incorporated.
- With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
- Scoop 1 ½-inch balls of dough. Place balls on ungreased non-stick cookie sheets, about 2-in apart. Bake for 12-15 minutes, or until slightly golden.
- Allow the cookies to cool for a few minutes before transferring to a cooling rack. Store in an airtight container for 3-4 days.
Notes
- If cookie dough seems soft, refrigerate for 10-15 minutes.
Nutrition
Calories: 140kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 102mgPotassium: 29mgFiber: 1gSugar: 10gVitamin A: 189IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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