Description
Soft-Baked White Chocolate Cranberry Cookies are a delectable treat that perfectly balances the creamy sweetness of white chocolate with the tartness of dried cranberries. These cookies boast a soft, chewy center and crispy edges, making them an irresistible snack for any occasion. Whether enjoyed during festive gatherings or a cozy afternoon, each bite delivers a delightful explosion of flavors and textures that will leave your taste buds dancing with joy.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1 large egg
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in dry ingredients until just combined; avoid overmixing.
- Fold in white chocolate chips and dried cranberries gently.
- Drop spoonfuls of dough onto prepared baking sheets and bake for 10-12 minutes until edges are slightly golden.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For thicker cookies, chill the dough for at least 30 minutes before baking. - You can substitute dried cranberries with dried cherries or blueberries for a different flavor twist.