Fresh Cranberry and White Chocolate Cookie Recipe
Enjoy these deliciously soft and chewy cookies filled with tangy cranberries and creamy white chocolate chips. Perfect for any occasion!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter softened to room temperature
- 0.75 cups brown sugar packed
- 0.25 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup white chocolate chips
- 0.75 cups dried cranberries
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
- Add the vanilla extract and egg to the creamy mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the white chocolate chips and dried cranberries.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week. Feel free to add nuts or other dried fruits for variation.