Cranberry White Chocolate Cookies (Printable Format)

Soft cookies featuring tart cranberries and creamy white chocolate for a perfect sweet-tart bite.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 cup dried cranberries
11 - 1 cup white chocolate chips

# How-To Steps:

01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl; set aside.
03 - Beat softened butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition; blend in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, stirring on low speed until just combined.
06 - Gently fold in dried cranberries and white chocolate chips using a spatula.
07 - Drop heaping tablespoons of dough onto prepared sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The cranberry tartness cuts through the richness in a way that makes you reach for another cookie instead of feeling guilty.
  • They're chewy in the middle with crispy edges, which somehow feels like you got two different textures in one bite.
  • The whole thing takes less than an hour from start to finish, including cleanup if you're efficient about it.
02 -
  • Overbaking by even two minutes turns these from chewy to crispy, so set a timer and check them early if your oven runs hot.
  • The white chocolate can scorch easily, so if your chips are looking melted on top before the edges are golden, your oven might be running too hot—lower it by 25 degrees next time.
03 -
  • Use a cookie scoop instead of dropping spoonfuls by hand—your cookies will all be the same size and bake evenly.
  • If you find white chocolate chips melting faster than you'd like, pop the bag in the freezer for 15 minutes before folding them in so they hold their shape longer.

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