Description
These white chocolate cranberry cookies blend sweet and tart flavors in every chewy bite. Quick to prepare and bake, they are perfect for any occasion or just as a comforting treat at home.
Ingredients
Scale
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips (or chopped white chocolate)
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the white chocolate chips and dried cranberries gently.
- Scoop the dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are golden and centers look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For thicker cookies, refrigerate the dough for 20–30 minutes before baking.
Store cookies in an airtight container for up to 3 days or refrigerate for a week.
You can substitute dark chocolate chips for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg