Cranberry And White Chocolate Chip Cookies – a delicious recipe with Butter, Brown Sugar, Vanilla, Eggs, Salt, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees. Prepare your sheet pans with Silpat liners.
2
Cream the butter and the brown sugar together until really light and fluffy. Add the vanilla and the eggs, and beat together.
3
In a separate bowl, gently stir together the salt, baking soda and flour. Add the dry ingredients to the wet, and beat together. At the very end, gently stir in the white chocolate chips and dried cranberries.
4
Drop spoonfuls of the cookie dough (according to what size you want the cookies to be) onto prepared sheet pans. Bake the cookies at 325F for about 15 minutes, or until golden brown, and not quite done in the middle. I like to take them out then, and let them finish cooking on the counter. That way you get a very gooey, soft center.
899
kcal
Calories
59
g
Fat
79
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Butter, Very Soft, 1-1/2 cup Brown Sugar, 2 teaspoons Vanilla, 2 whole Eggs, and more.
Yes, Cranberry And White Chocolate Chip 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.
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