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White Chocolate Cranberry Cookies


  • Yield: 18-20 1x

Description

Soft and chewy buttery cookies overloaded with white chocolate and cranberries.


Ingredients

  • 1/2 cup unsalted butter-softened
  • 1 large egg
  • 2/3 cup sugar
  • 1 ½ teaspoons vanilla extract
  • 1 and  1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 ½ teaspoon cornstarch
  • 1/4 teaspoon salt
  • 4. oz. white chocolate chopped into small chunks or 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries

Instructions

  1. In a small bowl stir together flour, corn starch, baking soda and salt.
  2. In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
  3. Turn mixer on low speed and add in flour mixture. Dough will be thick.
  4. Add white chocolate chunks (or white chocolate chips) and cranberries. Mix a few seconds just to combine. Cover the dough and place in the fridge for two hours.
  5. Preheat oven to 350 F and line 2 baking sheets with parchment paper.
  6. Remove the dough from the fridge and after 5-10 minutes siting on room temperature, scoop out heaping tablespoon of the dough and roll into a ball.
  7. Arrange cookie dough balls onto lined baking sheet leaving 2 inch apart. Bake 8-10 minutes until just light golden around the edges. They will be very soft and let them cool 5-10 minutes onto baking sheet than transfer them to cooling rack to cool completely.( You can press a few white chocolate chips onto baked cookies, they will melt and stick onto warm cookies,or skip this step, it’s just for prettier presentation)