White Chocolate Cranberry Cookie Recipe
Moist and soft White Chocolate Cranberry Cookies are plump full of white chocolate chips, dried cranberries, and chopped walnuts. They are easy, dependable, and undeniably scrumptious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes plus chilling time
- Yield: 30 cookies 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all pupose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 ½ teaspoons vanilla extract
- 2 eggs warmed to room temperature
- 1 ½ cups white chocolate chips
- 1 cup dried cranberries
- ¾ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl whisk together the flour, baking soda, cornstarch, and salt. Set it aside.
- Using a stand or hand mixer cream the butter, sugar and brown sugar together until light and fluffy. Turn the mixer to low. Add the vanilla and the eggs one at a time mixing just until incorporated.
- Add the flour mixture in three intervals mixing just until incorporated. Scrape down the bowl and beaters as needed.
- Remove the bowl from the mixer and using a spoon stir in the white chocolate chips, dried cranberries, and chopped walnuts.
- Using a 1 1/2 tablespoon cookie scoop drop the dough on to the prepared baking sheet leaving 3 inches between the dough balls. See Pro-Tip below. Bake for 11-13 minutes or until the cookies are browned. Let the cookies cool for 5 minutes before moving them to cookie cooling racks.
Notes
- If time allows plump up the dried cranberries. Place them in a bowl and pour boiling water over them. Let them sit in the water for about 10-15 minutes. Then drain very well and let them cool before adding to the dough.
- Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
- Feel free to substitute chopped pecans for the walnuts. They are just as delicious.
- Store baked cookies on the counter in an air tight container for up to 7 days.
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