Name: White Chocolate Cranberry Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1/3 cup butter, softened; 1/2 cup packed brown sugar; 1/3 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup dried cranberries; 1/2 cup white baking chips

We love how incredibly soft and chewy these white chocolate cranberry cookies are. Best of all? No dough chilling time required!

Ingredients

1/3 cup butter, softened

1/2 cup packed brown sugar

1/3 cup sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup dried cranberries

1/2 cup white baking chips

Instructions

1 Beat the wet ingredients

2 Preheat the oven to 375°F. In a large bowl, use a hand mixer or stand mixer to beat the butter and sugars until crumbly, about two minutes. Beat in the egg and vanilla.

3 Add in the dry ingredients

4 In a separate bowl, whisk together the flour, salt and baking soda. Gradually add the dry mixture to the butter mixture and beat well. Fold in the cranberries and white chocolate chips.

5 Scoop the dough

6 Drop the cookie dough by the tablespoonful two inches apart onto baking sheets coated with cooking spray. Editor’s Tip: A good cookie scoop is at the top of our necessary cookie supplies (literally). They’re so helpful for consistent cookies and they make the scooping process much quicker.

7 Bake the cookies until lightly browned, 8 to 10 minutes. Cool the cookies at room temperature for one minute before removing to wire racks. Editor’s Tip: Perfectly golden cookie bottoms are another sign of doneness.