Get the Recipe:
White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies are thick and chewy, and most importantly, full of white chocolate chips and dried cranberries. A perfect addition to your holiday cookie spread.
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tablespoon spiced rum
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 tsp salt
- 1 1/4 cups white chocolate chips
- 1 1/2 cup dried cranberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or like with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar for 4-5 minutes. Beat in the egg and rum, and best for an additional 3 minutes.
- Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the white chocolate chips and cranberries.
- Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still light in color.
- Allow cookies to cool for 5 minutes on the cookie sheets before transferring to wire racks to cool completely.
Notes
You'll notice I have kind of long times for whipping the butter + sugar and after the egg addition. Don't be impatient: follow the instructions! This will help you get nice fluffy cookies.
If you have one, use a cookie scoop for the dough. This will help you get nice even cookies.
These cookies freeze great! I've tried freezing the dough before baking and freezing the cookies themselves, both with success.
Calories: 218kcal, Carbohydrates: 33g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 123mg, Potassium: 53mg, Fiber: 1g, Sugar: 22g, Vitamin A: 207IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
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