White Chocolate and Cranberry Cookies!
Delicious crunchy and soft cookies filled with delicious white chocolate chunks and dried cranberries - perfect with a cuppa!
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Servings: 12 cookies
Ingredients
- 125 g unsalted butter
- 125 g soft brown sugar
- 100 g granulated sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 190 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 100 g dried cranberries
- 150 g white chocolate chips
Instructions
- Preheat the oven to 180ºc and line several baking trays with parchment
- Cream together the unsalted butter with the soft brown and granulated sugar until light and fluffy
- Beat in the egg and the vanilla essence well until smooth
- Add the plain flour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed
- Carefully fold in the dried cranberries and white chocolate
- Spoon the mixture onto the trays (I use a cookie scoop!) and bake in the oven for 10-12 minutes or until nice and golden brown.
- The longer the crunchier, the shorter the softer and more gooey. Leave to cool for 10 minutes on the tray
Notes
- Other favourite combinations of mine is to used dried raspberries, or even put in 1/2tsp of cinnamon to make a delicious twist
- These cookies last in an airtight container for 3-4 days
- You can freeze them for 3+ months
- You can freeze the cookie dough raw, and they will take an extra 2-3 minutes
- Recipe update January 2026 - only change is to use just plain flour now, not self raising. It does still work with self raising, but I prefer the texture from plain flour