These Cranberry White Chocolate Cookies have a chunky, chewy bite with the taste of white chocolate and tart cranberry bits. The buttermilk gives them a needed lift.
2 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup salted butter, softened
1 cup brown sugar
1/4 cup buttermilk, or milk
1 tablespoon vanilla
1 cup dried cranberries
1 cup white chocolate chips
1 cup pecans, rough chopped
Prepare cookie sheets by lining them with parchment paper.
Combine and stir together flour, baking soda, and salt in a medium-sized bowl.
With an electric mixer, cream butter and sugar together in a large bowl.
Mix in eggs, one at a time.
Mix the dry ingredients, a little at a time, into the butter mixture.
Stir in the buttermilk or milk and the vanilla into the dough.
Stir in the cranberries, white chocolate chips, and pecans without over stirring.
Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees.
Remove dough from refrigerator and spoon cookie dough by rounded teaspoons onto the cookie sheets 2 inches apart.
Place pan in the middle of the oven and bake for 15 minutes.
Move cookies to a cooling rack and serve when cooled.
Buttermilk reacts with baking soda to give cookies a lift when baking, but regular milk can be substituted.
Roast the pecans in a small skillet on the stove-top for a richer taste, let cool and add to cookie dough.
Decorate cookies by swirling melted white chocolate on top or dipping cookies halfway into the white chocolate.
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
Keywords: cranberry white chocolate cookies