White Chocolate Chunk Cranberry Cookies

Name: White Chocolate Chunk Cranberry Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 c butter softened (2 sticks); 1 c granulated sugar; 1/2 c light brown sugar, firmly packed; 2 large eggs; 1 tsp vanilla extract; 2 1/4 c all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 pkg Baker's White Chocolate Bars, 4 oz each, coarsely chopped,; 2 c chopped nuts, pecans or walnuts; 2 c dried cranberries

By Debbie Thurmond
@debbiethurmond

I can't believe the holidays are almost here once again. This is one of my favorite holiday cookies, although it is very good any time of year. I love to make them ahead and then when I need them, just pull them out of the freezer, slice, and bake. Perfect for having on hand as guests drop in for holiday visits.

Blue Ribbon Recipe

Yummy! The white chocolate, combined with the tart cranberries and the crunchy pecans make this one tasty cookie. They'd be great any time of the year, but the flavors are perfect for fall and winter. Include these in a cookie exchange and everyone will love you. Or, package the dough and freeze like Debbie suggests. Then bring the recipe and dough for a lovely holiday gift. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

14 Comments

Serves:

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

1 c

butter softened (2 sticks)
1 c

granulated sugar
1/2 c

light brown sugar, firmly packed
2 large

eggs
1 tsp

vanilla extract
2 1/4 c

all-purpose flour
1 tsp

baking soda
1/2 tsp

salt
2 pkg

Baker's White Chocolate Bars, 4 oz each, coarsely chopped,
2 c

chopped nuts, pecans or walnuts
2 c

dried cranberries

How to Make White Chocolate Chunk Cranberry Cookies

Step-by-Step

Preheat oven to 375 degrees. In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
Beat butter and sugars on medium speed in a large bowl until light and fluffy.
Blend in eggs and vanilla.
Gradually add the flour mixture.
Gently fold in the white chocolate chunks, nuts, and cranberries.
Drop by rounded tablespoons onto a cookie sheet, 1 ½ inches apart.
Bake from 9 – 11 minutes or until lightly browned.
Cool on the baking sheet for 3 minutes before moving to a rack to complete the cool down. Store in an airtight container.
Dough can be made ahead of time and frozen. For slice and bake cookies, make dough then roll into a log shape. Double wrap with plastic wrap and freeze until ready to use. Then simply thaw, slice and bake.

Dough can also be rolled into balls, frozen in a plastic freezer bag and thawed when ready to use. Place thawed cookie dough balls onto the cookie sheet and bake as directed.