Chewy White Chocolate Chip Cranberry Cookies

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When cravings strike, I reach for one of these cookies. And when they’re this easy to whip up, why not? I wasn’t always a fan of dried fruits in baked goods, but as the days go by, I’m learning to love it more and more! Especially when these cookies are so fantastic.

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The perfect taste of cranberries and white chocolate. These Chewy White Chocolate Chip Cookies are a perfect snack for hungry children. They’re really easy to make and really delicious. I hope you love the cookies.

Enjoy!

White Chocolate Chip Cranberry Cookies

Yield: 2 dozen cookies

Ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Instructions:

  1. In a large bowl, beat the butter for 1 minute or until completely smooth and creamy. Add the brown sugar and granulated sugar and mix until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly dispersed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Once chilled, the dough will be a little crumbly, but it’ll come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
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16 thoughts on “Chewy White Chocolate Chip Cranberry Cookies

  1. White chocolate + dried cranberries = yumminess. All I need is a cup of coffee now to go with it. Thank you for sharing this super easy looking recipe at Share It One More Time. Cathy

  2. This is such a good cookie combination, I like cranberry and white chocolate together. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  3. They delicious. I love white chocolate chips and I’m sure the cranberries make the cookies even more delicious. THanks for sharing with Foodie Friends Friday! Hope to see you again next week.

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