Soft and Chewy Cranberry White Chocolate Chip Cookies
Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Cookies
Cuisine: American
Keyword: cookies with white chocolate and cranberries, cranberries white chocolate cookies, cranberry white chocolate chip cookies, white chocolate chip cranberry cookies, white chocolate cranberry chip cookies
Servings: 17
Calories: 232kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttersoftened (1 stick)
½cupgranulated sugar
½cuplight brown sugarpacked
1large egg
2tablespoonscream or half-and-half
1 ½teaspoonsvanilla extract
1 ¾cupsall-purpose flour
1teaspoonbaking soda
¼teaspoonsaltor to taste
1cupdried cranberriesI use orange-scented dried cranberries and recommend them for extra flavor
1cupwhite chocolate chips
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the cranberries, white chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip – Strategically place a few cranberries and white chocolate chips on top of each mound of dough by taking cranberries and chips from the underside and adding them on top.
After chilling, flatten each mound about half the original height.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.Adapted from Cranberry and White Chocolate Chip Cookies.