craisin white chocolate cookie recipe

Written BySheba G Updated On
craisin white chocolate cookie recipe
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I’ve been making this craisin white chocolate cookie recipe for years, and it’s always a hit with my family. The combination of sweet white chocolate and tangy cranberries is a match made in heaven. I love how the cookies turn out soft and chewy on the inside and crispy on the outside.

My kids can’t get enough of them, and they’re perfect for packing in their lunches or snacking on after school. I’ve even served them at family gatherings and parties, and they’re always a crowd-pleaser. Not only are they delicious, but they’re also relatively healthy compared to other cookie recipes.

The white chocolate adds a bit of sweetness without being too overpowering, and the cranberries provide a nice burst of flavor. I’ve experimented with different types of chocolate chips, but white chocolate is my favorite. It gives the cookies a subtle sweetness that complements the tartness of the cranberries perfectly.

I’ve also tried using different types of sugar, but granulated sugar is my go-to choice. It provides just the right amount of sweetness without making the cookies overly sweet. One thing I love about this recipe is that it’s easy to customize to your taste preferences.

If you don’t like white chocolate, you can use milk or dark chocolate instead. And if you don’t have dried cranberries, you can use fresh or frozen ones instead. The key to making these cookies is to not overbake them.

You want them to be slightly soft in the center so that they stay chewy once they cool. I also like to use a mix of all-purpose flour and whole wheat flour for added nutrition and texture.

Craisin White Chocolate Cookies

Craisin White Chocolate Cookies

4.6 from 1864 votes

Soft and chewy cookies packed with tart dried cranberries and sweet white chocolate chips. This easy recipe creates a perfect balance of flavors for a delightful treat.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup dried cranberries (craisins)
1 cup white chocolate chips

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
3In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
4Set this dry mixture aside for later use.
5In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2 to 3 minutes until light and fluffy.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until the dough comes together and no streaks of flour remain.
8Gently fold in the dried cranberries and white chocolate chips with a spatula until evenly distributed.
9Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
10Bake for 10 to 12 minutes, until the edges are lightly golden brown and the centers are still soft and slightly puffed.
11Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely.
12The cookies will firm up as they cool.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Wire cooling rack
Cookie scoop or spoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 120mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 17g🥩Protein: 2g

📝Notes

For best results, chill the dough for 30 minutes before baking to prevent spreading. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Craisin White Chocolate Cookies Works

These craisin white chocolate cookies are perfect for any occasion – whether it’s a family gathering, a party, or just a quick snack at home.

They’re easy to make and customize to your taste preferences, and they’re relatively healthy compared to other cookie recipes.

One thing I love about this recipe is that it makes a fairly large batch, so you can easily store them in an airtight container at room temperature for up to 5 days.

❓ Frequently Asked Questions About Craisin White Chocolate Cookies

1 What type of sugar should I use in this recipe?

Granulated sugar is my preferred choice for this recipe because it provides just the right amount of sweetness without making the cookies overly sweet.

2 Can I substitute dried cranberries with fresh or frozen ones?

Yes, you can substitute dried cranberries with fresh or frozen ones if that’s what you have on hand. Just make sure to adjust the baking time slightly if using fresh or frozen cranberries.

3 Why do you recommend not overbaking these cookies?

The key to making these cookies is to not overbake them. You want them to be slightly soft in the center so that they stay chewy once they cool.

4 Can I use milk or dark chocolate instead of white chocolate?

Yes, you can use milk or dark chocolate instead of white chocolate if that’s what you prefer. Just keep in mind that it will change the flavor profile slightly.

5 How long do these cookies keep fresh?

This cookie recipe makes a fairly large batch, but they keep well for up to 5 days stored in an airtight container at room temperature.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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