Soft White Chocolate Chip Cranberry Cookies
These soft, chewy cookies combine sweet white chocolate chips and tart dried cranberries, offering a delightful flavor experience perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Make sure to measure accurately.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Must be softened, not melted.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-Ins
- 2 cups white chocolate chips You can try different brands for varied flavor.
- 1 cup dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until creamy.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips and dried cranberries with a spatula or wooden spoon.
Baking
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a chewy texture, consider removing cookies from the oven while they are still slightly underbaked. Dough can be refrigerated for better flavor.