Recipe
Cranberry white chocolate chip cookies
Duration:
25 to 30 minutes
Yield:
24 to 30 cookies
These festive cookies are soft on the inside and slightly crispy on the outside. They are the perfect addition to your holiday cookie list!
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Ingredients
- ½ cup (125 mL) butter, softened
- ½ cup (125 mL) granulated sugar
- ¾ cup (180 mL) brown sugar, light or dark
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 2 ¼ cups (620 mL) all-purpose flour
- 1 ½ tsp (7.5 mL) baking powder
- 1 tsp (5 mL) baking soda
- ½ tsp (2.5 mL) salt
- 1 cup (250 mL) dried cranberries
- ¾ cup (180 mL) white chocolate chips
Preparation
- Preheat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper and set aside.
- Using a stand mixer or a hand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time; continue to blend until fully incorporated.
- Add the vanilla and mix well.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture.
- Stir in the dried cranberries and white chocolate chips. Mix well.
- Drop the dough onto the prepared baking sheets using a small cookie scoop.
- Bake for 10 to 12 minutes, being careful not to overbake! Cookies are done when the edges are slightly golden.
- Cool for a few minutes before removing the cookies to a wire rack to cool completely. Enjoy!
Note
- Leftovers (if there are any!) can be stored in an airtight container for up to three days.
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