Description
If you’re looking for the perfect combination of sweet and tart flavors, look no further than these Soft-Baked White Chocolate Chip Cranberry Cookies. These cookies are soft, chewy, and bursting with the sweetness of white chocolate chips balanced by the tang of dried cranberries. Whether you’re baking for the holidays or just craving a delicious treat, this recipe will quickly become a favorite!
Ingredients
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Scoop the dough and roll into balls, placing them on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
Storage: Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal