White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies are an easy and delicious cookie that are perfect for a holiday cookie exchange or at any other time of the year. We actually enjoy them all year long and especially like adding chopped pecans for a little added crunch!
Servings: 32 -36 cookies
Calories: 221kcal
Ingredients
- 1 cup salted butter softened
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ¾ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- 1 ¼ cups dried cranberries
- 1 cup pecans roughly chopped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until light, about 2-3 minutes.
- Add the eggs and vanilla and beat again.
- Add flour, salt, baking soda, mixing on low speed at first until combined.
- Stir in the white chocolate chips, dried cranberries, and pecans.
- Use a cookie scoop to scoop mounds of dough onto the prepared baking sheets, spacing the cookies a couple of inches apart so they can spread. Bake for 8-10 minutes until the cookies are golden brown around the edges, but still look slightly underbaked in the middle.
- If you want to, you can stick additional cranberries, chopped pecans, and white chocolate chips on top to decorate.
Notes
- These cookies will freeze well for up to 2 months in a freezer-safe, airtight container.
- Substitutions: Feel free to swap out the pecans for walnuts, macadamia nuts, or pistachios instead. Or leave the nuts out altogether if you aren't a fan.
Nutrition
Calories: 221kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg