Cranberry Double-Chip Cookies Recipe

Name: Cranberry Double-Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 1 cup light-brown sugar, packed; ½ cup sugar; 2 teaspoons vanilla; 2 eggs; 1 teaspoon baking soda; ½ teaspoon salt; 2 ¼ cups flour; 14 ounces bittersweet chocolate chips; 7 ounces white chocolate chips; 2 cups dried sweetened cranberries

Servings: persons

1 cup unsalted butter
1 cup light-brown sugar, packed
½ cup sugar
2 teaspoons vanilla
2 eggs
1 teaspoon baking soda
½ teaspoon salt
2 ¼ cups flour
14 ounces bittersweet chocolate chips
7 ounces white chocolate chips
2 cups dried sweetened cranberries

1
Heat oven to 375F Have ungreased baking sheets ready.
2
Beat butter, sugars and vanilla in a large bowl with mixer on medium speed until fluffy.
3
Beat in eggs, baking soda and salt until blended (mixture will look curdled).
4
On low speed, beat in flour just until blended.
5
Stir in all the chocolate and cranberries.
6
Drop heaping tablespoons 2 inches apart on baking sheets.
7
Bake 8-10 minutes until edges are golden brown.
8
Cool on sheet on a wire rack about 2 minutes before removing to rack to cool completely.

1850

kcal

Calories

Fat

221

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: 1 cup unsalted butter, 1 cup light-brown sugar, packed, ½ cup sugar, 2 teaspoons vanilla, and more.

Yes, Cranberry Double-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.

Cranberry Double-Chip Cookies

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