Cranberry and White Chocolate Cookies

5 from 2 votes

Enjoy the perfect blend of tart cranberries and creamy white chocolate with these delectable cookies. Perfect for the holidays or anytime.

Prep Time10

Total Bake Time9

Chill45

Total Time1 4

Course: Cookies, Fall, Holiday

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 182kcal

Weigh or measure both the dark brown and white sugars into a bowl. Weigh or measure the flour, cornstarch, baking soda, salt and run a whisk through to blend in another bowl.
In a stand or handheld mixer, cream the butter for a minute. Next, add the sugars and blend on medium speed for about 2 to 3 minutes. I scrape down the sides, add the egg and vanilla extract, and mix. Turn the mixer down to low and gradually add the flour mixture.
Once the flour has been incorporated, I turn the mixer off, scrape down the sides, and add the cranberries and the white chocolate chips. It only takes a few seconds to mix them into the cookie dough. Then, I scrape down the sides and make sure the cranberries and chips are distributed evenly, then cover and refrigerate for 45 minutes to an hour.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper. Take the cookie dough out of the refrigerator, and using a medium cookie scoop, I scoop out 12 scoops and place them on a prepared cookie sheet pan. Bake for 9-11 minutes and transfer to a cooling rack once they are out of the oven.