White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are a delightful treat that balances sweetness with a hint of tartness, making them perfect for any occasion.
Ingredients
Wet Ingredients
- 8 oz unsalted butter, melted and slightly cooled
- ¾ cup packed brown sugar, light or dark
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons orange zest (from 2 large oranges)
- 2 large eggs, room temperature preferred
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
Additions
- 2 cups white chocolate chunks or chips
- 1 cup dried cranberries, roughly chopped
- ½ cup walnuts, chopped (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt butter in a microwave-safe bowl or saucepan until almost completely melted, then stir to finish melting with residual heat.
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined.
- Add vanilla, salt, and orange zest, mixing thoroughly.
- Whisk in eggs one at a time until completely incorporated.
- Add flour and baking soda to the wet mixture. Stir just until dry ingredients are incorporated—don’t overmix.
- Gently fold in white chocolate chunks, chopped cranberries, and walnuts if using.
- Optional: Refrigerate dough for at least 1 hour for better texture and flavor.
Baking
- Roll dough into 1.5-ounce balls (about 2 tablespoons each) and place 3 inches apart on prepared baking sheets.
- Bake for 8-10 minutes until edges are golden brown, but centers still look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a softer cookie, take them out of the oven while they still look slightly underdone. Refrigerating the dough helps to enhance the flavors. You can use any type of nuts or skip them entirely if preferred. Make sure your eggs are at room temperature for better mixing.