Amazingly Soft White Chocolate and Cranberry Cookies

3 white chocolate cranberry cookie on a wooden table and some crumbs and extra chocolate chips surround the cookie.

Amazingly Soft White Chocolate and Cranberry Cookies

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Prep Time: 15

Cook Time: 8

Rest time: 1

Total Time: 1 23

Servings: 24 cookies

Calories: 149kcal

These cranberry and white chocolate chip cookies basically melt in your mouth they are so soft! With it's warm vanilla dough, tangy cranberries and decadent white chocolate you are bound to fall in love with these tasty treats.

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Ingredients

¾ cup salted butter, softened to room temp
¾ cup brown sugar
¼ cup sugar
1 egg
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup white chocolate chips
¾ cup dried cranberries

Instructions

In a large bowl, beat the butter, brown sugar and sugar together for 3 minutes, until light and fluffy. Add in eggs and vanilla and mix till fully incorporated.
In a smaller bowl, mix the flour, cornstarch, baking soda and salt together with a whisk. Slowly add these to the butter mixture, until just combined. Scrape down the sides of the bowl and mix in the dried cranberries and white chocolate.
Cover the bowl, and chill dough for 1 hour* in the fridge. Once chilled, allow the dough to sit at room temperature until just soft enough to form into balls (about 5-10 mins).
Place tablespoon sized dough on a greased (or silpat) baking sheet, and slightly flatten. Bake in the oven for 8-10 minutes. Cookies may still look very soft, but will firm as they cool.

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Notes

*Cookie dough can be chilled longer than 1 hour-even up to 2 days. I've noticed the longer they chill for, however, the drier the end result is.

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