We’re so excited to share the recipe for our Cranberry & White Chocolate Cookies. Give ’em a try and you’ll see why they’re one of our most popular holiday treats.
Prep time: 2 hours 15 minutes
Cook time: 12 minutes
Servings: Makes 36 cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate baking chips
In a large bowl, cream butter and sugars with a mixer on high speed until light and fluffy, about 1 minute. Add eggs, beat well after each addition.
Whisk together flour, baking soda and salt in separate medium bowl. Add flour mixture to butter mixture, in 1/4 cup increments, beating on medium speed after each addition. Stir in chocolate and marshmallow bits until well incorporated, being careful not to overmix dough. Cover bowl and refrigerate until firm, about 2 hours.
Preheat oven to 350°F.
Drop 2 tablespoons of dough onto parchment-lined baking sheets. Repeat with remaining dough, spacing cookies about 2-3 inches apart. Bake until slightly golden, about 8-12 minutes.
Allow cookies to cool for about 5-10 minutes then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: The key to these cookies is how chewy they are so be careful not to overbake them.