My all time favorite cookie in the world is a White Chocolate Cookie.  I think white chocolate should be on everything.  I wonder what it’s like to bathe in white chocolate?  Hmmmmmm.  Okay serious back to this recipe!  Today I’m adding a spin to a classic.  We will be adding dried cranberry to our white chocolate chip cookie!  How awesome wonderful and amazing does this sound.

So this recipe starts by creaming the butter and sugar until light and fluffy.

Next, all of our wet ingredients are added and mixed in, followed by separately combining the dry ingredients and then adding them to the mix.  A generous portion of white chocolate and dried cranberries were added last.

This recipe calls for chilling the dough.  We slid ours in a freezer until firm (about 10 mins) and then we used cookie scoopers (smaller than an ice cream scope).

Be sure to not overcrowd your cookie sheet!

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White Chocolate Cranberry Cookies
These delicious sweet tart cookies are a delightful treat for your next holiday gathering or just an "anytime" cookie!
Prep Time 5 min
Cook Time 15 min
Passive Time 5 min
Servings
cookies
Ingredients
Prep Time 5 min
Cook Time 15 min
Passive Time 5 min
Servings
cookies
Ingredients
Instructions
  1. Beat the butter for 1 minute on medium speed until completely smooth and creamy with a hand-held mixer or stand mixer with paddle attachment. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature until it is workable (about 20-25 mins). This makes the cookie dough easier to scoop and roll. Preheat oven to 350F. Line two large baking sheets with parchment paper Set aside. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
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