This cranberry white chocolate chip cookie recipe is really easy to make but be sure to take the time to soak the dried cranberries beforehand and then refrigerate the dough for at least 2 hours before baking. Trust me, this little bit of extra time is so worth it. The cranberries will stay moist and the cookies will be soft and chewy, not thin and flat.
Let's make some cranberry white chocolate chip cookies!
Soak 1 cup of dried cranberries in a bowl of water for about an hour.
In a large mixer bowl, cream together the butter and egg.
Slowly mix in the rest of the dough ingredients, one by one, until you get to cranberries and white chocolate chips. Turn the mixer off and gently fold in the cranberries and chocolate chips.
Cover the mixing bowl with plastic wrap and refrigerate for 2 hours. (If you end up refrigerating for more than 2 hours, set the bowl on the counter 30 minutes prior to cooking to warm it back up just a tinge.)
Preheat the oven to 350 degrees.
Using a small scoop, place rounded balls of dough on a cookie sheet lined with either parchment paper or a Silpat mat.
Bake at 350 for 7-9 minutes. Check them right before 7 minutes. Mine were done at 7 minutes on the dot each time. Let the cookies cool for 5 minutes on the cookie sheet before removing to a wire cooling rack.
If you are loving all the delicious cranberry baked goods this season, you might want to try these cranberry walnut muffins. Yum!Print
Cranberry White Chocolate Chip Cookies
Delicious, chewy cranberry white chocolate chip cookies.
- Prep Time: 2 hr, 15 min
- Cook Time: 25 min
- Total Time: 2hr, 40 min
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
½ cup (1 stick) unsalted butter, softened
1 large egg
½ cup granulated sugar
½ cup dark brown sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1 ½ cups all-purpose flour
1 cup dried cranberries (soaked in water for 1 hour)
1 cup white chocolate chips
In a large mixing bowl, cream together butter and egg.
Add in granulated sugar and dark brown sugar.
Mix until soft and fluffy.
Slowly add in remaining ingredients, except for cranberries and white chocolate chips.
Gently fold cranberries and chocolate chips into the mixture.
Cover mixing bowl with plastic wrap and refrigerate at least 2 hours.
Preheat oven to 350 degrees.
Roll dough into 1" balls and place on cookie sheet lined with parchment paper or a Silpat mat.
Cook 7-9 minutes.
Let cookies cool for 5 minutes on cookie sheet before removing to a wire rack to cool.
Keywords: Cookies, Christmas, Thanksgiving, Cranberry, White Chocolate Chip