Cranberry White Chocolate Cookies
Looking for a cookie that’s both festive and satisfying? These Cranberry White Chocolate ChiChi Cookies are the perfect balance of sweet and tart, with a hint of cinnamon for warmth. The addition of ChiChi adds a hearty texture and makes them just a little extra special.
Ingredients:
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (150g) ChiChi
- 3/4 cup (105g) dried cranberries
- 3/4 cup (140g) white chocolate chips
Instructions:
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a stand mixer or with a handheld mixer, beat butter and sugars until smooth. Add the egg and vanilla, mixing until combined.
- Gradually add the dry ingredients to the wet, mixing until just incorporated. Fold in ChiChi, cranberries, and white chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5–2 tbsp of dough, roll into balls, and slightly flatten on the baking sheet.
- Bake for 10–13 minutes, then let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
These cookies are perfect for holiday gatherings, gifting, or just a cozy treat with your favorite hot drink. Give them a try and let us know what you think! 🍪✨