ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-White Chocolate Cookies

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 12 mins
Yield

Makes about 3 dozen

Fans of classic cookies will love these updated Cranberry-White Chocolate Cookies, accented with dried cranberries and gooey white chocolate.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 1/2 cups white chocolate morsels
  • 1 (6-ounce) package sweetened dried cranberries

How to Make It

  1. Combine flour and next 3 ingredients; set aside.

  2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

  3. Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

  4. Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

  5. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

  6. Note: For testing purposes only, we used Craisins for sweetened dried cranberries.