Cranberry White Chocolate Cookies
Delicious soft cookies made with fresh cranberries and white chocolate, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour, spoon and leveled see notes
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, room temperature
- 4 oz brick-style cream cheese, room temperature
- 1.5 cups sugar
- 1 large egg, room temperature
- 1.5 teaspoons vanilla
Add-Ins
- 8 oz white baking chocolate, finely chopped (you can use white chocolate chips)
- 1.5 cups fresh cranberries, cut into quarters
Instructions
Preparation
- Whisk together dry ingredients: flour, baking soda, baking powder, and salt and set aside.
- In a large bowl, cream butter and cream cheese with vanilla and sugar. Add an egg and mix to combine.
- Slowly mix in dry ingredients until evenly combined.
- Fold in chopped white chocolate and then fold in chopped cranberries.
Baking
- Preheat the oven to 375°F and place the rack in the center position.
- Line baking sheets with parchment paper and set aside.
- Roll 1-inch balls of cookie dough and arrange on baking sheets leaving 2 inches space apart.
- Optionally, stick a few pieces of cranberries on each cookie dough ball for presentation.
- Bake for 8-10 minutes, or until lightly golden around the edges.
- When removing the cookies from the oven, press a few white chocolate chunks on warm cookies; they will melt and stick.
- The cookies will be soft when removing them from the oven. Cool them for 5-10 minutes on the baking sheet until slightly hardened, then remove to a rack to cool completely.
Notes
For prettier cookies, add more cranberries or white chocolate chunks on top before baking.