These White Chocolate Chip Cranberry Cookies are a wonderful addition to your holiday cookie tray. The white chips next to the red cranberries make them look so festive and they taste phenomenal!
I usually am not a white chocolate fan but more of a semi or sometimes bittersweet chocolate person. But these may have changed my mind! I love how the white chocolate pairs with the sweet but tart cranberries!
It’s definitely giving the standard chocolate chip cookie a run for its money!!
However, it took me several tries to create these puppies.
Like as in I made 6 (or maybe it was 7) batches of these to make them just right.
At first I wanted them to be a cheesecake cookie and was adding in cream cheese but I couldn’t get the right amount and my cookies just didn’t look right to me. They tasted great but it didn’t have that traditional chocolate chip cookie “look”. Which is really important to me because we all know we eat with our eyes first.
So, I decided after several batches to just leave out the cream cheese and adjusted a few other ingredients and finally created what I call a perfect chocolate chip cookie. Soft and chewy on the inside and slightly crispy around the edges.
So, my freezer is well stocked with these wonderful cookies, which is not a bad thing.
However, I am hoping I can stay out of them so I don’t need a new pair of fat pants for Christmas! 🙂
- 3/4 cup butter softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dried sweetened cranberries
- 2/3 cup white chocolate chips
Preheat oven to 350 degrees F.
In a large bowl or the bowl of your stand mixer, cream together the butter and sugars until light and fluffy. Add in the eggs and vanilla and beat well.
In a medium bowl combine the flour, baking soda and salt. Slowly add to the creamed mixture and mix well. Add in the cranberries and chocolate chips and stir well to combine.
Drop by rounded teaspoons onto an ungreased baking sheet and bake for 8 minutes or until very lightly browned around the edges. The centers should look slightly undercooked. Leave on cookie sheet for 1 minute before removing to cool.