The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies
One thing I would like to carry with me at all times would be these cookies. Cranberry White Chocolate Chip Cookies, to be exact. These are one of my favorite cookie flavor combinations ever. There’s something just so magical and irresistible about the combination of bright, tart cranberries with sweet, smooth white chocolate.
These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime!
These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime! And these fabulous flavors pair perfectly with this fantastic, all-purpose cookie base that makes the best, softest and chewiest cookies ever. No flat, crispy discs here: these cookies are puffy, golden brown and super-soft, thanks to the use of cornstarch and lots of brown sugar. They’re warm and perfectly flavored with vanilla (1 Tablespoon!) and creamy California butter for the ultimate “best-ever” cookie. You won’t be disappointed!
These Cranberry White Chip Cookies produce such soft and chewy cookies that are totally foolproof! Perfect for the holidays, or anytime!
The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cookies
Prep time: 1 hour 15 mins Cook time: 10 mins Total time: 1 hour 25 mins
Serves: 24
Soft, chewy and perfectly tender Cranberry White Chocolate Chip Cookies will be a hit with your family! Tart, bright cranberries and smooth, sweet white chocolate make for the ultimate irresistible flavor combination.
Ingredients
¾ cup unsalted butter, at room temperature
½ cup brown sugar
½ cup white sugar
1 Tbsp vanilla extract (I like to use Madagascar Bourbon)
1 egg
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
Pinch salt
1 cup dried cranberries
1 cup white chocolate chips
Instructions
- In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
- Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you'd like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
- Full Recipes >> hedomesticrebel.com