White Chocolate & Cranberry Cookies

Soft & Chewy White Chocolate & Cranberry Cookies

Perfectly soft and chewy white chocolate & cranberry cookies are absolutely delicious (and incredibly addictive)
5 from 4 votes
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Course: sweet
Cuisine: Biscuits/Cookies
Keyword: White chocolate and cranberry cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 serves
Calories: 264kcal

Equipment

  • Beaters, stand-mixer or Thermomix

Ingredients

  • 210 g unsalted butter room temperature
  • 1 cup brown sugar
  • 1/2 cup caster sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs room temperature
  • 2 1/2 cups plain flour sifted
  • 1 tsp bi-carb soda
  • 2 cups white chocolate chips
  • 1 cup dried cranberries

Instructions

Conventional Method

  • Preheat oven to 190 degrees celsius.
  • Line 2 large baking trays with baking paper and set aside.
  • In a large bowl, beat the butter, brown sugar and caster sugar together with a stand mixer or hand held beaters for 2 minutes or until the mixture is light and fluffy.
  • Add the vanilla extract, salt and eggs and mix for 1 minute or until completely combined.
  • Gently fold through the sifted plain flour and bi-carb soda until just combined (don't over-mix).
  • Stir through the cranberries and white chocolate chips.
  • Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and press down lightly (allow plenty of room for spreading).
  • Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
  • Remove from the oven and leave on the baking trays for 10 minutes.
  • Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Thermomix Method

  • Preheat oven to 190 degrees celsius. Line 2 large baking trays with baking paper and set aside.
  • Place butter, brown sugar and caster sugar into the TM bowl and mix for 1 minute, Speed 6. Reduce to Speed 3, and while the blades are turning, add the salt, vanilla extract, and eggs through the MC hole.
  • Add the plain flour and bi-carb soda and mix for 40 seconds, Speed 4.
  • Add the white chocolate chips and the cranberries and mix on Reverse, Speed 3 for 10 seconds.
  • Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and press down lightly (allow plenty of room for spreading).
  • Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
  • Remove from the oven and leave on the baking trays for 10 minutes.
  • Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 124mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.8mg