Cranberry White Chocolate Cookies

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: cookies

Calories: 185kcal

Author: Lord Byron's Kitchen

Cranberry White Chocolate Cookies are a simplified version of the seasonally popular bliss bar at Starbucks. Prepared with a light sugar cookie base which is packed with dried cranberries and white chocolate chips, these cookies are topped with a drizzle of white chocolate and even more dried cranberries.

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Ingredients

For the Cookies:

3/4 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups white chocolate chips
1/2 cup dried cranberries, finely chopped (plus more for garnish)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
Add the eggs one at a time and beat into the butter and sugar mixture.
Beat in the vanilla extract.
Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined. Fold in one cup of the white chocolate chips and the chopped dried cranberries.
Portion the cookie dough into heaping tablespoons. Roll into a ball and place onto the prepared baking sheet.
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once completely cooled, melt the remaining cup of white chocolate chips in the microwave in 30-second increments at half power. Stir well between each increment until the chocolate is smooth and silky.
Drizzle the white chocolate over the cooled cookies and immediately top with more chopped dried cranberries for garnish.
Once the white chocolate has hardened, pack the cookies into a food-safe container with a lid. Store at room temperature.

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