Description
These Best Cranberry White Chocolate Chip Cookies are a delightful holiday treat featuring a perfect balance of tart dried cranberries and sweet white chocolate chips, with a chewy texture and optional nutty crunch. Ideal for Christmas cookie trays or gifting during the holidays, these American-style cookies are easy to make with simple ingredients and bake quickly to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup dried cranberries
- 1 1/4 cups white chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Add-ins: Stir in the dried cranberries, white chocolate chips, and chopped nuts if using, distributing them evenly throughout the dough.
- Portion and Bake: Using a cookie scoop or heaping tablespoons, place dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming too hard.
Notes
- For chewier cookies, avoid overbaking and remove from oven once edges turn golden but centers remain soft.
- Chilling the dough in the refrigerator for 30 minutes before baking yields thicker, more substantial cookies.
- These cookies make excellent additions to Christmas cookie trays and are perfect for holiday gifting.
