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Irresistible Soft-Baked White Chocolate Cranberry Cookies

Irresistible Soft-Baked White Chocolate Cranberry Cookies Bliss

Irresistible Soft-Baked White Chocolate Cranberry Cookies are a comforting delight with tart cranberries and creamy white chocolate, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour spoon lightly and level for accurate measurement
  • 1 teaspoon baking soda acts as a leavening agent
  • 1/2 teaspoon salt use kosher or sea salt for best results
  • 1 cup unsalted butter ensure it's softened, not melted
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 large egg best at room temperature
  • 2 teaspoons vanilla extract opt for pure vanilla extract
  • 1 cup dried cranberries can swap with dried cherries or raisins
  • 1 cup white chocolate chips consider using dark or milk chocolate

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking sheets
  • Parchment paper
  • measuring cups
  • measuring spoons

Method
 

How to Make Irresistible Soft-Baked White Chocolate Cranberry Cookies
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl until well combined.
  3. Cream the softened butter with granulated and brown sugars in a large bowl using an electric mixer. Beat for about 3 minutes until fluffy.
  4. Incorporate the egg and vanilla extract into the butter-sugar mixture. Mix until well blended.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Fold in the dried cranberries and white chocolate chips, ensuring they are evenly distributed.
  7. Scoop tablespoon-sized portions of the dough onto the lined baking sheets, spacing them about 2 inches apart.
  8. Bake the cookies for approximately 10 minutes until golden around the edges but soft in the center.
  9. Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks.

Notes

These cookies can be served warm with a glass of milk for the ultimate treat.