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
- 2 eggs
- 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.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
Keywords: cranberry white chocolate cookies