Servings: 24 cookies
Calories: 150kcal
Equipment
- Oven
- Mixing bowl
- Whisk
- spatula
- Baking sheets
- Parchment paper
- Cooling Rack
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour Provides structure
- 1/2 teaspoon baking soda Creates chewy texture
- 1/2 teaspoon salt Balances sweetness
- 3/4 cup unsalted butter, softened Adds richness
- 1 cup brown sugar Adds caramel flavor
- 1/2 cup granulated sugar Adds sweetness
- 2 large eggs Binds ingredients
- 2 teaspoons vanilla extract Enhances flavor
For the Mix-Ins
- 1 cup white chocolate chips or chunks Provides sweetness
- 1 cup dried cranberries Adds tartness
Instructions
How to Make Chewy White Chocolate Cranberry Cookies
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the dry ingredients with the wet mixture slowly, mixing gently until just incorporated.
- Fold in the white chocolate chips and dried cranberries.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers look soft.
- Cool the cookies on the baking sheet for a few minutes, then transfer to a cooling rack.
Notes
Optional: Drizzle with melted white chocolate for an elegant touch.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg
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