Fresh Cranberry and White Chocolate Cookies
These cookies combine creamy white chocolate and tart cranberries for a delightful treat that is soft in the center and lightly golden at the edges.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Hand Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-Purpose Flour Measured and leveled
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
Wet Ingredients
- 0.5 cup Unsalted Butter Room temperature, soft but not melted
- 4 oz Cream Cheese Room temperature
- 1.5 cups Sugar
- 1 large Egg Room temperature
- 1.5 teaspoons Vanilla Extract
Mix-ins
- 8 oz White Baking Chocolate Finely chopped or chips
- 1.5 cups Fresh Cranberries Rinsed and cut into quarters
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the unsalted butter and cream cheese with the sugar and vanilla until light and smooth.
- Add the egg and mix until fully incorporated.
- Slowly mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the finely chopped white baking chocolate and quartered fresh cranberries.
- Roll 1-inch balls of cookie dough and arrange them on the prepared baking sheets.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 7 days.