White Chocolate Cranberry Chunkies
Indulge in the irresistible charm of **White Chocolate Cranberry Chunkies**, the perfect balance of sweet and tangy flavors wrapped in a chewy, golden cookie. This recipe combines rich white chocolate chunks and tart dried cranberries for a festive and crowd-pleasing treat, ideal for holiday gatherings or everyday indulgence. With a simple prep process and just 20 minutes of prep time, these cookies come together effortlessly, featuring a buttery base, a hint of vanilla, and a touch of brown sugar for extra softness. Perfectly baked to achieve a tender bite with lightly crisp edges, these cookies will win hearts as soon as they hit the cooling rack. Whether you're looking for a unique dessert idea, a homemade gift, or simply a way to sweeten your day, **White Chocolate Cranberry Chunkies** deliver comfort with every bite!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 120 grams brown sugar (lightly packed)
- 2 teaspoons vanilla extract
- 1 egg (large)
- 190 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons baking powder
- 0.25 teaspoons salt
- 150 grams white chocolate chunks
- 100 grams dried cranberries
- 1 teaspoons milk (if needed)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper and set them aside.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter-sugar mixture. Beat on medium speed until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms. Avoid overmixing the dough.
Gently fold in the white chocolate chunks and dried cranberries, ensuring they are evenly distributed throughout the dough.
If the dough appears too dry or crumbly, add up to 1 teaspoon of milk to bring it together.
Using a cookie scoop or tablespoon, portion out the dough into balls about 1.5 inches in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking for chewy cookies.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and enjoy! Store leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 541.5 g | 197% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 381.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 435 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
