Chewy White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies is the epitome of the cranberry bliss bar. A perfectly crisp on the outside, chewy on the inside cookie.

 

With a love of Starbucks Cranberry Bliss Bars it was only a matter of time before that inspiration carried over to another treat.

White Chocolate Cranberry Cookies

After eating these by the handful I decided it was best to freeze them and keep them out of my sight.  You know they say out of sight out of mind.  Sadly, that doesn’t always work.  So now I have started a whole new method to keep from eating them all.

I give them away.  So, if you are a friend or a neighbor you may just be getting a delivery soon.  Get the recipe, make the cookies.  They take a mere 30 minutes from prep to plate.

Enjoy!

With love, from our simple kitchen to yours. 

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Chewy White Chocolate Cranberry Cookies

Donna Elick

White Chocolate Cranberry Cookies is the epitome of the cranberry bliss bar. A perfectly crisp on the outside, chewy on the inside cookie.

5 stars from 3 reviews

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 90 1 Tablespoon Cookies

Ingredients

 

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• ▢ 1 cup light brown sugar, firmly packed
• ▢ 1/2 cup granulated sugar
• ▢ 1 cup unsalted butter, room temperature
• ▢ 2 large eggs
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/8 teaspoon ground ginger
• ▢ 2 1/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 cup dried cranberries, 5 ounces
• ▢ 12 ounce bag white chocolate chips

Instructions

 

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer (or in a large bowl with an electric mixer) combine sugars and butter. Beat ingredients until they are light and fluffy, about 3-5 minutes. Leave mixer on and add eggs, vanilla, cinnamon, ginger, salt and slowly sprinkle baking soda in. Once ingredients are well combined, turn mixer to low and add flour. Mix until just combined. Add dried cranberries and white chocolate chips. Mix to combine (or fold in if you prefer).
• Using a 1 tablespoon scooper or heaping teaspoon full drop cookie dough onto prepared baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Serve and enjoy!

Donna’s Notes

This dough freezes perfectly. Just scoop onto a cookie sheet and flash freeze the dough for a few hours. Then place frozen scoops into a freezer bag and remove and bake as desired. Recommended to freeze up to 8 weeks.

Baked cookies can be stored in the freezer for up to 6 months. Store in a resealable freezer bag.

Nutrition

Serving: 1 | Calories: 69cal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 31mg | Sugar: 7g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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