Cranberry White Chocolate Cookies
These cranberry white chocolate cookies are packed with craisins, white chocolate chips, and chopped pecans, are baked to perfection with crispy edges and soft and chewy centers.
Servings: 24 Cookies
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups dried cranberries, I used Craisins
- 2 cups white chocolate chips
- 2 cups pecans, chopped
Instructions
- Preheat oven to 375°
- Using an electric mixer or a stand mixer, beat butter, brown sugar, granulated sugar and vanilla together until combined.
- Add eggs and mix until incorporated.
- In a medium bowl, whisk flour, baking soda, and salt together.
- Add dry ingredients to the wet ingredients. Beat until combined.
- Stir in white chocolate chips, dried cranberries and pecans.
- Drop by rounded 1 ½ teaspoons on an ungreased cookie sheet. (I used a 1 ½ inch cookie scoop)
- Bake for 8 - 9 minutes or until the edges start to brown.
- Remove from the oven. Let sit on the baking sheet for a couple minutes. Transfer to a wire rack to cool.
Notes
- Fully soften your butter for the easiest creaming and best cookie texture.
- Loosely spoon your flour into your measuring cup and level it off with a knife. This prevents packing the flour into the measuring cup and using too much.
- Mix the cookie dough until just combined. Overmixing will make the cookies denser and tough.
- It's important to remove the cookies AS SOON as the edges begin to brown. The carryover cooking time of the hot baking sheet will finish them perfectly.