This White Chocolate Cranberry cookies recipes packs in the perfect punch of both sweetness and tartness. Perfect after a long day.
Recently I started buying dried cranberries to add to salads and various other savory dishes.
And I figured if they’re great in salads they’ve got to great in cookies too.
And they were.
Seeing as how white chocolate is D’s favorite I figured these white chocolate cranberry cookies would be perfect.
O and I’ve never made cookies using only dark brown sugar – so figured that would be worth trying. The cookies came out really sweet and incredibly soft.
Maybe too sweet even. I figure the amount of dark brown sugar should be held responsible for that.
On the other hand it’s because of the dark brown sugar that these cookies were incredibly soft for days.
You know how sometimes you make cookies and they become rock hard in a day or two?
That’s white sugar for you – brown sugar would never do that to you.
All in all the tartness of the cranberries combines well with the smoothness of the white chocolate. If I make these again I might use 1/2 cup white sugar and 1 cup dark brown. Let me know how that works if you try it.
Recipe from What’s Gaby Cooking
This White Chocolate Cranberry Cookies recipe packs in the perfect amount of sweetness and tartness. Perfect after a long day.
20 minPrep Time
12 minCook Time
32 minTotal Time
- 2 sticks unsalted butter, softened
- 1 1/2 cups dark brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 cup dried cranberries
- 10 oz white chocolate chips
- Preheat oven to 350 degrees F.
- Beat butter and sugar until smooth. Add eggs, one at a time, beating until incorporated then add vanilla extract, beat until smooth.
- Add flour, baking soda, sea salt, baking powder, and stir, until combined, using a spoon, making sure not to over mix. Add cranberries and white chocolate chips, and stir until combined. Refrigerate cough dough batter for 1 hour.
- Line baking sheet with parchment paper and use a tablespoon to scoop out cough dough. Baked for 10-12 minutes. Transfer to cooling rack or plate.
Recipe from What's Gaby Cooking