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Fresh Cranberry White Chocolate Cookies

Fresh cranberry white chocolate cookies are baked until lightly golden at the edges with soft centers and creamy white chocolate chips. Chilling the dough for 30 minutes helps the coarsely chopped cranberries and chocolate stay tucked into each cookie.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling 30 minutes
Total Time 1 hour 16 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup fresh cranberries rinsed, thoroughly dried, and coarsely chopped
  • 1 cup white chocolate chips

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. Whisk the all-purpose flour, baking soda, and kosher salt together in a medium bowl.
  3. Beat the softened unsalted butter, packed light brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  4. Beat in the large egg and vanilla extract until combined.
  5. Mix in the flour mixture on low speed just until no dry streaks remain.
  6. Fold in the chopped fresh cranberries and white chocolate chips.
  7. Cover and chill the dough for 30 minutes.
  8. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheet.
  9. Bake in batches for 11 to 13 minutes, until the edges are lightly golden and the centers still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
  12. Let the baking sheet cool before baking the next batch.

Notes

Thoroughly dry the cranberries before chopping so they do not add excess moisture to the dough. Store cookies in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.