Sweet white chocolate chips pair perfectly with the tartness of dried cranberries in this super soft and delicious cookie!
While I’m never sick of pumpkin inspired desserts, I thought I’d switch it up for this week’s Tuesday Treat and try another sweet seasonal flavor: cranberry. I love cranberries- cranberry sauce (the real, chunky kind) is my favorite part of Thanksgiving, second to the pies of course. With my love for cranberries, I was really excited to find recipes from two of my favorite blogs (Averie Cooks and Sally’s Baking Addiction) for cookies that included cranberries. The recipe below is my adaptation based on their two recipes. It makes 2 dozen cookies.
This recipe is perfect for a Thanksgiving dessert, but also can carry over to a Christmas cookie swap (Yes, I dared to mention Christmas 🙂 ). I hope you like it!
PS- Tell me, have you overdosed on pumpkin yet or are you still hungry for more? Comments below!
- 1/2 cup butter (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons vanilla almond milk (You can use regular, this is what I had)
- 1 and a 1/2 teaspoons vanilla extract
- 1 and 3/4 cups flour
- 1 teaspoon baking soda
- 1 cup dried cranberries
- 1 and a 1/2 cups white chocolate chips
Beat butter and the two sugars on low speed until creamy.
Add in egg, milk and vanilla extract. Mix well for about 4 minutes until light and fluffy.
Gradually, beat in flour and baking soda.
Once flour is mixed in, hand mix in the cranberries and white chocolate chips.
Keep dough in airtight container or cover with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
When preparing to bake, pre-heat oven to 350 Degrees.
Drop dough by rounded tablespoon onto parchment paper lined cookie sheets.
Bake for 8-10 minutes, or until golden brown around edges. (I cooked for 9 minutes and they were perfectly soft!)