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BFK Cranberry White Chocolate Chip Cookies
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BFK Cranberry White Chocolate Chip Cookies

Soft, chewy cookies with cranberries and creamy white chocolate in every bite. A sweet and simple treat for any season but especially festive during the holidays.

Ingredients

  • 3/4 cup dried cranberries, soaked
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tbsp vanilla
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup white chocolate chips

Instructions

  • Soak the dried cranberries in hot water for 15-20 minutes.
  • Cream butter, brown sugar, sugar, salt and vanilla until light and fluffy.
  • Add eggs one at a time — scrape the bowl down as you add the eggs.
  • In a separate bowl, whisk together flour and baking powder. Add into the butter mixture and stir until just combined.
  • Drain the soaked cranberries — make sure the water is completely drained off so it doesn’t make the batter too wet.
  • Add chocolate chips and the soaked cranberries to the cookie dough. Stir until combined. 
  • Scoop the cookies onto a lined baking sheet and chill for 30 minutes before baking.
  • Preheat your oven to 350° F and bake the cookies for 10-12 minutes on the middle rack.