Big-Batch Kris Kringle Cookies Recipe

Name: Big-Batch Kris Kringle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 eggs; 1 tsp. vanilla; 2 cups flour; 2 tsp. baking soda; 2 pkg. (170 g each) Baker's White Chocolate, coarsely chopped; 1-1/2 cups dried cranberries; 1-1/2 cups chopped pecans

Servings: persons

1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
2 pkg. (170 g each) Baker's White Chocolate, coarsely chopped
1-1/2 cups dried cranberries
1-1/2 cups chopped pecans

1
Heat oven to 375F.
2
Beat butter and sugars in large bowl with mixer until creamy.
3
Blend in eggs and vanilla.
4
Mix flour and baking soda.
5
Gradually add to butter mixture, beating after each addition until blended.
6
Stir in chocolate, cranberries and nuts.
7
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
8
Bake 10 to 12 min.
9
or until golden brown.
10
Cool on baking sheets 3 min.
11
Remove to wire racks; cool completely.

1717

kcal

Calories

101

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 eggs, and more.

Yes, Big-Batch Kris Kringle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Big-Batch Kris Kringle Cookies

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