Cranberry White Chocolate Chip Cookies
The tangy dried cranberries help balance the sweetness of the creamy white chocolate chips in these cookies. These keep for three days in an airtight container at room temperature, or can be frozen for up to a month.
Serves: 60Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 1 cup unsalted butter, at room temperature
- 1 1⁄2 cups sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 1⁄2 cups all-purpose flour
- 1 tsp. baking soda
- 1⁄4 tsp. baking powder
- 1⁄4 tsp. salt
- 1 bag (12 oz.) white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter and sugar. Beat on medium speed until combined but not fluffy, about 1 minute. Lower the speed to low and add the eggs, one at a time, then add the vanilla and combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Stir in the white chocolate chips and dried cranberries.
- Drop the dough onto the prepared pans by the rounded tablespoon, leaving 2 inches between the cookies, and bake for 10 minutes, or until the cookies are golden brown around the edges and puffed all over. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.