These cranberry white chocolate cookies are soft and chewy with slightly golden edges. The combination of white chocolate and dried cranberries is perfect for Christmas
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Cranberry White Chocolate Cookies

These cranberry white chocolate cookies are soft and chewy with slightly golden edges. The combination of white chocolate and dried cranberries is perfect for Christmas 
Course Dessert
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 4 hours
Servings 20 cookies
Calories 205kcal
Author Fiona Dowling

Ingredients

  • 3/4 cup unsalted butter , softened
  • 1 cup light brown sugar , packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp milk
  • 3/4 cup white chocolate chips , plus more for dotting on top
  • 3/4 cup dried cranberries , plus more for dotting on top

Instructions

  • In a large bowl beat the butter and sugar until fluffy. 
  • Beat in the egg and vanilla extract. 
  • With the mixer on low speed carefully beat in the flour, cornstarch, baking soda and salt. Then beat in the milk. 
  • Mix in the chocolate chips and dried cranberries. 
  • Form the dough into balls about 1.5 to 2 tablespoons in size. Put on a plate, cover with clingfilm and chill for at least 4 hours or up to 3 days.*
  • When ready to bake, preheat the oven to 350F degrees. Line cookie sheets with parchment or silicone baking mats. Place cookies 2 inches apart on the cookie sheets. 
  • Bake for 9-11 minutes, or until the tops look just set. Remove from the oven and optionally place a few extra chocolate chips and dried cranberries on the top of each cookie. 

Notes

*After the dough is formed into balls, they can be placed in a ziploc bag and frozen. Then bake cookies from frozen - they'll likely need 1 extra minute. 

Nutrition

Calories: 205kcal