These popular White Chocolate Chip Cranberry Cookies are soft, chewy, and loaded with white chocolate, and dried cranberries. They are incredibly easy to make and require no chill time!
In a large bowl or the bowl of your stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla and beat just until combined.
Add the flour, baking soda, and salt and mix just until barely combined. Stir in the dried cranberries and white chocolate just until combined.
Scoop 2 tablespoons of rounded dough onto an ungreased baking sheet and arrange 3 inches apart. Bake for 8-10 minutes or until very lightly browned around the edges. The centers should look slightly undercooked. Leave on cookie sheet for 5 minutes before removing to cool.
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 6 days.
MAKE-AHEAD AND FREEZER-FRIENDLY: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw.