🍪 White Chocolate Cranberry Cookies
🧈 Ingredients:
Makes about 24 cookies
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup brown sugar (lightly packed)
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2 ½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp salt
-
1 ½ cups white chocolate chips or chunks
-
1 cup dried cranberries
-
Optional: ½ cup chopped macadamia nuts or walnuts
🔪 Instructions:
1. Preheat Oven:
-
Preheat to 350°F (175°C).
-
Line baking sheets with parchment paper or silicone mats.
2. Mix Wet Ingredients:
-
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
-
Beat in the eggs one at a time.
-
Add vanilla extract and mix until smooth.
3. Mix Dry Ingredients:
-
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture and stir until just combined.
4. Add Mix-Ins:
-
Fold in the white chocolate chips and dried cranberries.
-
Optional: Add chopped nuts for extra crunch.
5. Scoop & Bake:
-
Scoop about 1.5 tbsp of dough per cookie (a cookie scoop works well).
-
Place onto baking sheets, spaced 2 inches apart.
-
Bake for 9–11 minutes, until the edges are just lightly golden (centers may look slightly underbaked — that’s perfect for chewy cookies!).
6. Cool:
-
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
🍽 Tips:
-
For a bakery-style look, press a few extra white chocolate chips and cranberries on top of each dough ball before baking.
-
Want them extra soft? Slightly underbake and store in an airtight container with a slice of bread.