A few years ago, I had a cranberry white chocolate chip cookie from one of my favorite bakeries. Initially, I wasn’t sure about the combination, but I love cranberries, so I gave it a try and it was one of the most delicious treats I have ever eaten! Unfortunately, the bakery stopped making the cookie, and I’ve been thinking about it ever since. Cranberries are such a great fall flavor, so I thought now would be the perfect time to recreate the cookie that I just can’t stop thinking about.
I wanted a cookie that was soft, chewy, and just salty enough to provide a little contrast to the sweetness of the white chocolate – and these cranberry white chocolate cookies deliver! They have slightly crispy edges, crackly tops, and just the right amount of tart flavor from the cranberries. They definitely live up to the memory of that perfect fall cookie! I really hope you enjoy them as much as I do!
Cranberry White Chocolate Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups all purpose flour
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Instructions
- Cream together butter and sugars until fully mixed.
- Add in butter and eggs; mix until fully combined.
- Add baking powder, baking soda, and salt. Add flour. Mix completely until all flour is combined.
- Mix in cranberries and white chocolate until evenly distributed.
- Scoop in 2 tbsp measures onto a baking sheet.
- Bake at 350°F for 12-15 minutes or until lightly browned around the edges.