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White Chocolate and Cranberry Cookies
Prep
15 mins
Cook
10 mins
Servings
24
Difficulty
Easy
These white chocolate and cranberry cookies are my go to treat when I want something special without spending hours in the kitchen. The whole batch comes together in just twenty five minutes, making them perfect for weeknight baking or last minute gatherings. I love using dried cranberries because they're packed with antioxidants and add a lovely tartness that balances the sweetness of the white chocolate beautifully. The brandy gives these cookies a sophisticated depth that guests always ask about, and honestly, the ingredients are probably already in your pantry. They're buttery, chewy, and absolutely irresistible.
Ella x
Ingredients
- ½ cup packed brown sugar½ cup packed brown sugar
- ½ cup white sugar½ cup white sugar
- ½ cup unsalted butter, softened½ cup unsalted butter, softened
- 11 large egg
- 11 tablespoon brandy
- 11 ½ cups all-purpose flour
- ½ teaspoon baking soda½ teaspoon baking soda
- 11 cup dried cranberries
- ¾ cup white chocolate chips¾ cup white chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
- 2
Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
- 3
Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips. Drop batter by heaping spoonful onto the prepared cookie sheets.
- 4
Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
- 5
Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.
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