These Cranberry White Chocolate Cookies have a chunky, chewy bite with the taste of sweet white chocolate and tart cranberry bits. Easy to stir up and bake in a jiffy!
I’ve never met a cookie I didn’t like. Well, except for the burnt ones, which were due to not setting the timer. Happens every time I neglect to punch those little buttons!
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Baking Cookies With Buttermilk
This Cranberry White Chocolate Cookies recipe is pretty basic except for the addition of buttermilk. It reacts with the baking soda and causes more lift in the cookies as they bake. I listed the option to use regular milk in the ingredients below, but only if you’re out of the buttermilk. I experimented with both, and I did notice a difference. Also, making cakes and cookies with buttermilk will help your baked goods not to brown as much.
The dried cranberries, white chocolate chips, and chopped pecans make this a chunky, chewy cookie. The sweet flavors of the white chocolate and the tartness from the cranberries complement each other well. And roasting the pecans on the stove in a small skillet before mixing them into the dough gives the cookies a richer, nuttier taste. Be sure and let them cool a bit before adding them in.
A Great Holiday Bake
I like making these around the Christmas holidays and for Valentine’s Day. They are perfect for those non-chocolate lovers and so festive! Especially if you dip them halfway into some melted white chocolate bark or white chocolate chips. You can also drizzle the melted confection over their tops. So pretty and delicious!