Cranberry White Chocolate Chip Cookies
One of my favorite sweet and tart combinations is cranberries and white chocolate chips. These cookies are soft and full of flavor.
Servings: 24
Calories: 216kcal
Equipment
- 1 Hand mixer
- 1 Large cookie sheet
- 2 Mixing bowls
- 1 Spatula
- 1 Medium-sized cookie scoop
- 1 Whisk
Ingredients
- ¾ Cup Unsalted butter melted
- 1 Cup Granulated sugar
- 1 Cup Brown sugar packed
- 1 Teaspoon Vanilla extract
- 2 Eggs
- 2-½ Cups All-purpose flour
- ½ Cup Cake flour
- 1 Teaspoon Baking soda
- 1 Teapoon Salt
- ½ Cup Dried cranberries
- ½ Cup White chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugars. Once combined, add in the vanilla and eggs. Beat until well combined. Scrape down the bowl.
- In a separate bowl, whisk together the flour, cake flour, baking soda, and salt.
- Spoon in the flour mixture into the wet ingredients. Beat until well combined and smooth. Fold in the dried cranberries and white chocolate chips.
- Using a medium-sized cookie scoop, scoop out the dough and place 1-2 inches apart on the baking sheet. Bake cookies for 10-12 minutes, taking them out when they are golden on the edges but still a little undercooked in the middle. Let them sit on the hot baking sheet for 20 minutes.
Notes
- Do not overbake the cookies. The cookies will keep baking on the hot baking sheet once you take them out of the oven.
- Make sure to spoon in and level out the flour into your measuring cup when you are measuring out the flour. This will ensure you are using the correct amount.
Nutrition
Calories: 216kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 89mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 238IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
