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A stack of golden-edged chewy white chocolate cranberry cookies with visible cranberries and chocolate.

Irresistible Chewy White Chocolate Cranberry Bliss Cookies

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Imagine biting into a perfectly golden-edged cookie, yielding to a soft, chewy center studded with pockets of creamy, melt-in-your-mouth white chocolate and bursts of tart, jewel-toned cranberries. These delightful treats strike the ideal balance between sweet and tangy, offering a sophisticated twist on a classic comfort cookie. Perfect for holiday gatherings, a cozy afternoon treat, or simply to brighten any day, these cookies are surprisingly easy to make and guaranteed to be a crowd-pleaser. Their vibrant colors and irresistible flavor make them a standout on any dessert table, promising pure bliss with every chew.

  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake for optimal chewiness.
  9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking. If you prefer a less sweet cookie, you can reduce the amount of granulated sugar slightly. Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness. For an extra touch, sprinkle a tiny pinch of flaky sea salt on top of the cookies immediately after they come out of the oven.

  • Author: Cook Reel ™
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 1080
  • Sugar: 108g
  • Sodium: 480mg
  • Fat: 54g
  • Saturated Fat: 30g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 150g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 150mg

Find it online: https://cookreel.com/chewy-white-chocolate-cranberry-cookies-recipe/

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