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
- 2 cups 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
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 350° F.
- Whisk together the flour, baking soda, and salt in a medium-sized bowl and set it aside.
- In the bowl of a standing mixer, beat 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 until fully incorporated. Stir or fold in the white chocolate chips and dried cranberries.
- Scoop the dough using a medium cookie scoop. Place dough balls on ungreased non-stick cookie sheets or parchment-lined trays, about 2-in apart.
- Bake for 12-15 minutes or until slightly golden.
Notes
Store cooled cookies in an airtight container lined with wax paper for up to 4 days at room temperature or up to one week in the refrigerator.
Nutrition
Calories: 159kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 104mgPotassium: 37mgFiber: 0.5gSugar: 13gVitamin A: 189IUVitamin C: 0.04mgCalcium: 18mgIron: 1mg
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