Cranberry White Chocolate Chip Cookies Recipe Recipe For Stuffed

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SOFT-BAKED WHITE CHOCOLATE CRANBERRY COOKIES



Soft-Baked White Chocolate Cranberry Cookies image

You'll love these white chocolate chip cranberry cookies because they're soft-baked, wonderfully chewy, have extra vanilla, plus they combine sweet white chocolate morsels with tart dried cranberries. Set aside 1 hour to chill the dough in the refrigerator before baking.

Provided by Sally

Categories     Cookies

Time 1h30m

Number Of Ingredients 11

3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar (I use dark)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips, plus a few extra for garnish
1 cup (140g) dried cranberries, plus a few extra for garnish

Steps:

  • In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
  • In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
  • Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
  • Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn't spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They'll stretch and deflate.
  • Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

WHITE CHOCOLATE AND CRANBERRY COOKIES



White Chocolate and Cranberry Cookies image

I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!

Provided by Diane Abed

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 50m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup dried cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g

WHITE CHOCOLATE CHIP COOKIE BARS WITH OATMEAL AND CRANBERRY



White Chocolate Chip Cookie Bars with Oatmeal and Cranberry image

A friend of my daughter's made these white chocolate chip cookie bars, and they are now one of my daughter's favorites.

Provided by Beth

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h10m

Yield 24

Number Of Ingredients 12

1 cup butter, softened
1 cup brown sugar, packed
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
salt
3 cups oatmeal
1 cup dried cranberries
1 cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat butter, brown sugar, and white sugar together in a mixing bowl using an electric mixer until creamy. Add eggs and vanilla extract; continue mixing until well blended.
  • Add flour, baking soda, cinnamon, and salt to sugar mixture; mix well. Stir in oats, cranberries, and white chocolate chips. Pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the bars comes out clean, 25 to 28 minutes.
  • Remove baking pan from the oven and let stand for 30 minutes. Cut into bars.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 34.5 g, Cholesterol 37.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 140.4 mg, Sugar 20.7 g

WHITE CHOCOLATE CRANBERRY COOKIES



White Chocolate Cranberry Cookies image

These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. -Donna Beck, Scottdale, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

Steps:

  • In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE OATMEAL CRANBERRY COOKIES RECIPE



White Chocolate Oatmeal Cranberry Cookies Recipe image

These White Chocolate Cranberry Oatmeal Cookies are chewy, sweet and so easy to make. Thick oatmeal cookies sweetened with brown sugar and packed with cranberries and white chocolate!

Provided by Aimee Shugarman

Categories     Cookies

Time 1h22m

Number Of Ingredients 12

1 ¾ cups all-purpose flour
½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 Tablespoon cornstarch
1 cup unsalted butter, melted and slightly cooled
1 ½ cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 ¼ cups dried cranberries, divided
1 ¼ cups white chocolate morsels, divided

Steps:

  • In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
  • In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
  • Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in 1 cups of the dried cranberries and 1 cup of the white chocolate chips, reserving ¼ cup of each for the tops of the cookies.
  • Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
  • Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 2-3 dried cranberries and 2-3 white chocolate chips into the tops of the cookie.
  • Bake for 10-12 minutes. Don't overbake. The edges will start to brown first. The middle of the cookie may seem like it's underbaked, but it will continue to bake when it's taken out of the oven.
  • Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.

Nutrition Facts : Calories 227 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 137 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

WHITE CHOCOLATE CRANBERRY COOKIES



White Chocolate Cranberry Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h50m

Yield 2 dozen

Number Of Ingredients 10

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
  • With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

CRANBERRY WHITE CHOCOLATE CHIP COOKIES



Cranberry White Chocolate Chip Cookies image

With a slightly crunchy exterior and a puffy, soft interior, this cookie satisfies both the crunchy and the soft cookie lovers. These look festive on a holiday cookie tray, but are delicious all year round! It's a creation born of several different recipes over the years. Using both butter and shortening is the secret to the dual texture. I hope you enjoy them as much as we do! :)

Provided by Tinkerbell

Categories     Drop Cookies

Time 23m

Yield 36 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons butter
3/4 cup shortening
3/4 cup dark brown sugar
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract (I use my homemade vanilla, Homemade Vanilla)
2 eggs
1 cup white chocolate chips
1 cup dried cranberries (I like to use pomegranate infused cranberries)

Steps:

  • Preheat oven to 375°.
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar.
  • Slowly add eggs, almond and vanilla extracts and beat well to combine.
  • Gradually add flour mixture to bowl and beat well.
  • By hand, stir in chocolate chips and cranberries.
  • Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop) 2" apart onto an ungreased baking sheet (I just line mine with parchment paper).
  • Bake for 8-10 minutes, or until just slightly browned and set on top.
  • Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes.
  • Transfer cookies to rack and cool before packaging. Store in an airtight container or Ziplock baggie.

Nutrition Facts : Calories 146.5, Fat 7.7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 107.2, Carbohydrate 18, Fiber 0.4, Sugar 11.1, Protein 1.6

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