Ingredients for Cranberry White Chocolate Soft Cookies
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup dried cranberries
- 3/4 cup white chocolate chips
Nutrition (per cookie):
140 kcal | 6 g fat | 19 g carbs
How I Make Cranberry White Chocolate Soft Cookies
I start by heating the oven to 350°F and lining baking trays with parchment for easy cleanup. In my stand mixer (or with a hand mixer), I cream together the butter, brown sugar, and sugar until fluffy and light—about two minutes.
I beat in the eggs, one at a time, and add the vanilla, continuing until smooth. In a separate bowl, I mix together the flour and baking soda, then slowly blend this into the wet dough, mixing until just combined.
With a spatula, I gently fold in the dried cranberries and white chocolate chips. Using a cookie scoop, I drop 2-tablespoon portions of dough onto the trays, spacing them apart to allow for spreading.
I bake each tray for 10 to 12 minutes, just until the edges are golden but the centers stay soft. They’ll look a little underdone in the center—that’s perfect for a chewy cookie! After baking, I let them cool on the tray for a few minutes before transferring to racks to set.
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