White Chocolate Cranberry Treats (Printer-friendly)

Buttery, chewy cookies blended with white chocolate chips and dried cranberries for a perfect sweet bite.

# What you'll need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup white chocolate chips
10 - 1 cup dried cranberries

# Method:

01 - Set oven temperature to 350°F (175°C) and line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, beat softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time into the butter-sugar mixture, mixing well after each addition; stir in vanilla extract.
05 - Gradually blend the dry ingredient mixture into the wet mixture just until fully combined.
06 - Gently fold white chocolate chips and dried cranberries into the cookie dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes until cookie edges are lightly golden but centers remain soft.
09 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in less than thirty minutes from start to finish, no fancy techniques required.
  • The white chocolate softens slightly while baking, creating pockets of creaminess that contrast perfectly with the tart cranberries.
  • They stay chewy in the center for days, making them ideal for gifting or keeping a stash hidden in the back of the pantry.
02 -
  • The moment you think they're done baking is usually a minute too early; the centers should still look slightly wet because they firm up as they cool.
  • White chocolate chips can seize or burn if they overheat, so keep your oven at exactly 350°F and don't bake a second longer than needed.
03 -
  • Room temperature ingredients—butter, eggs, and even the vanilla—blend together more evenly and create a smoother, more cohesive dough.
  • If your kitchen is warm, chill the dough for fifteen minutes before baking so the cookies spread less and stay chewier.

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