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Fresh Cranberry White Chocolate Cookies

Fresh cranberry white chocolate cookies are baked until their edges are lightly golden and centers look just set. Chopped fresh cranberries add tart bursts alongside sweet white chocolate chips.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling and resting 35 minutes
Total Time 1 hour 9 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 191
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.75 teaspoon fine salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 teaspoons vanilla extract
  • 1.5 cups fresh cranberries rinsed, dried thoroughly, and coarsely chopped
  • 1 cup white chocolate chips

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Fold in the cranberries and white chocolate chips, then cover and chill the dough for 30 minutes.
  7. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheets.
  8. Bake for 11–14 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are lightly golden and the centers look just set.
  9. Cool the cookies on the baking sheets for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

Dry the cranberries thoroughly before chopping to avoid adding extra moisture to the dough. Store cookies in an airtight container at room temperature for up to 4 days; freezer-friendly. For a dairy-free swap, use dairy-free butter and white chocolate chips.