Anything with cranberries and white chocolate is automatically awesome for me so it’s no wonder I love these super soft, buttery cookies with tender, pillowy centers. They have slightly chewy edges and are bursting with texture in every bite between the chewy and tart-yet-sweet dried cranberries and the sweet white chocolate chips. The dough is very soft and must be chilled before baking. There’s two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough. The cookies are perfect for holiday cookie exchanges because everyone seems to love them.
YIELD: ABOUT 17 MEDIUM COOKIES
1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tablespoons cream or half-and-half
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup dried cranberries (I use orange-scented dried cranberries and recommend them for extra flavor)
1 cup white chocolate chips
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Visit averiecooks.com for full directions.