White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies ~ Soft, chewy cookies full of white chocolate chips and dried cranberries!
- 3/4 c. butter softened to room temperature
- 3/4 c. dark brown sugar
- 1/4 c. granulated sugar
- 1 egg at room temperature
- 2 tsp vanilla extract
- 2 c. all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 c. white chocolate chips
- 3/4 c. dried cranberries
Line a cookie sheet with parchment paper.
In a large bowl cream butter and sugars together until light and fluffy. Beat in egg and vanilla scraping sides of bowl as you go.
Mix in flour, cornstarch and baking soda. Stir in the white chocolate chips and dried cranberries.
Chill dough for at least 3 hours and up to 3 days.
Preheat oven to 350 degrees. Drop balls of dough on lined cookie sheets. Bake 8-9 minutes until barely golden brown. Cool on cookie sheet for 5-10 minutes. They continue to firm as they sit on the cookie sheets. Remove to wire rack.
*Do not drop cookie dough onto warm cookie sheets. Let them cool before making next batch.
Serving: 1g | Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 47mg | Sugar: 15g | Vitamin A: 155IU | Calcium: 22mg | Iron: 0.8mg