Cranberry White Chocolate Chip Cookies – a delicious recipe with weight Butter, Brown Sugar, Eggs, Vanilla, All-purpose, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line 2 baking sheets with parchment paper and set aside.
2
In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the cranberries and white chocolate chips and combine. Refrigerate batter for 1 hour.
3
Using a 1-inch scoop, scoop 12 cookies onto each parchment-lined baking sheet. Transfer sheets into the oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to a cooling rack. Repeat the process for the remaining dough.
1186
kcal
Calories
73
g
Fat
114
g
Carbs
17
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 10 ingredients. The key ingredients include: 8 ounces, weight Butter, 1-1/2 cup Brown Sugar, 2 whole Eggs, 2 teaspoons Vanilla Extract, and more.
Yes, Cranberry 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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