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: 2-1/4 cups flour; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 eggs; 1 tsp. vanilla; 3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped; 2 cups chopped PLANTERS Pecans, toasted; 2 cups dried cranberries

Servings: persons

2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
2 cups chopped PLANTERS Pecans, toasted
2 cups dried cranberries

1
Heat oven to 375 degrees F.
2
Combine flour, baking soda and salt.
3
Beat butter and sugars in large bowl with mixer until light and fluffy.
4
Blend in eggs and vanilla.
5
Gradually add flour mixture, mixing well after each addition.
6
Stir in remaining ingredients.
7
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
8
Bake 9 to 11 min.
9
or until lightly browned.
10
Cool on baking sheets 3 min.
11
Remove to wire racks; cool completely.

2158

kcal

Calories

137

Fat

214

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 11 ingredients. The key ingredients include: 2-1/4 cups flour, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup butter, softened, 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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