Chewy White Chocolate Cranberry Cookies
These yummy white chocolate cranberry cookies are made with a rich cookie dough paired with dried cranberries, white chocolate chips, and pecans.
Servings: 9 cookies
Calories: 250kcal
Equipment
Ingredients
- ½ cup unsalted butter
- 1 cup + 2 tbsp all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup granulated sugar
- ½ cup dark brown sugar see note 1
- 1 egg room temperature
- 1 tsp vanilla extract
- ½ cup white chocolate chips see note 2
- ¼ cup pecans chopped
- ¼ cup cranberry raisins craisins
Instructions
- Brown the butter. Heat butter over medium heat until it fully melts. Lower the heat to medium low and let it cook until golden brown and brown bits start to appear at the bottom of the pan. Pour butter into a large mixing bowl and set aside. Let it cool for 10 minutes. If it’s too hot when you use it, your cookie dough will be greasy.
- Add flour, baking soda, and salt to a bowl and set aside.
- Once the butter has cooled, add granulated sugar and dark brown sugar to the bowl with the browned butter. Mix until combined.
- Add the egg and mix until a smooth, brown texture. See image above for reference.
- Add the vanilla extract and mix until combined.
- Add the dry ingredients from step 2 and gently fold into the wet ingredients. Be careful not to overmix. I would stop when there’s a little bit of flour left because you will need to mix in the other ingredients.
- Add the chocolate chips, pecans, and cranberry raisins, and mix until incorporated.
- Let the cookie dough rest in the fridge for 1 hour. You need to let the butter get cold enough, so the butter won’t melt too fast which will create flat cookies.
- Preheat the oven to 350 degrees F (177 degrees C).
- Prepare 2 baking sheets by covering them with parchment paper.
- Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.
- Bake for 10-12 minutes until the edges are light brown.
- Rest for 10 minutes on the baking sheet and then another 10 minutes on the cooling rack before serving.
Video
Notes
- Typically I use a combination of light and dark brown sugar, but I wanted to see how these will taste with just dark brown sugar. And obviously, I loved it. I will note however that dark brown sugar is slightly sweeter than light brown sugar, so if you want a cookie that is less sweet use only light brown sugar. You can also choose to use a combination of dark brown and light brown sugar. If you choose to use a combination or only light brown sugar, reduce the amount of all purpose flour by 1 tablespoon.
- Adjusting the ratio of white chocolate, pecans, and cranberry raisins. You can play with the ratio of white chocolate to pecans to cranberry raisins, but the total measurement of all 3 should be 1 cup. So you can have 1/3 cup of each or 1/2 cup cranberries, 1/4 cup white chocolate, and 1/4 cup of pecans.
Nutrition
Serving: 1cookie | Calories: 250kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.3mg