A soft, chewy cookie filled with cranberries, white chocolate chips, and a brandy flavor. Ingredients 1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1/2 cup …
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Preheat oven to 325F. Butter a 9×9 baking pan and line with parchment (parchment is optional, but helps to remove bars for even slicing.) Cream butter and sugar with …
Fold in the white chocolate chips and dried cranberries reserving 1/4 cup of each for pressing on top, if desired. Place dough in the fridge to chill for at least 30 minutes. Once the dough has chilled, preheat oven to 350 degrees …
These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray! Christmas is just around the corner and it’s one of my favorite times of year because of all the candy, fudge, and cookies.
These Keto Chewy Cranberry Cookies are AMAZING! 2 tablespoons sugar-free maple syrup or keto-friendly fiber syrup Combine all the dry ingredients in a bowl. In a separate bowl, add all the wet ingredients and mix until it's fully combined. Pour the wet mix into the dry mix and then add the 1/2 cup of dried unsweetened cranberries.
Raisins. If cranberries aren’t your thing, try raisins instead. I mean, if you swap out the white chocolate chips for milk chocolate chips, you’ll have yourself an everyday chocolate chip raisin cookie. Nothing wrong with that!
Prepared White Chocolate Chip Cranberry Cookie dough can be refrigerated for up to 3 days, or frozen for up to 2 months. You can freeze the dough whole, or pre-roll it into 1-inch balls before freezing. To bake pre-rolled balls from frozen, add 1-2 minutes to the cooking time.