These cranberry almond white chocolate chip cookies are extra chewy and soft, using my go-to cookie base recipe. These are loaded with almonds, dried cranberries, and white chocolate chips. You won't be able to stop at one— get ready to be going back for more!
Similar to Turkey Week, I'm hosting my 1st annual Cookie Extravaganza! I'm bringing you 5 new cookie recipes just in time for the holidays! Want to get each cookie recipe right away? Subscribe to my email list (it's free!) and you won't miss a recipe!
We're starting it off with Cranberry Almond White Chocolate Chip Cookies.
These Cranberry Almond White Chocolate Cookies Are:
- Soft and buttery centers
- Slightly crisp on the edges
- Studded with sweet/tart cranberries
- Loaded with white chocolate chips
- Quick recipe
- No chilling required!
Ingredients You Need
- Butter: The butter needs to be softened to room temperature, which is cooler than most think. For best results, leave it on the counter overnight or a few hours before use.
- Brown Sugar & Granulated Sugar: Sugar is not only to provide sweetness, but also for structure. I find that using more brown sugar than white sugar helps with flavor and keeps the cookies chewy.
- Eggs: The 2 eggs help bind everything together.
- Salt, Vanilla Extract & Almond Extract: Provide flavor.
- Baking Soda: This helps the cookies rise.
- Flour: Flour is the base and structure of the cookies.
- Cornstarch: The cornstarch helps add a bit more chewiness to the cookie.
- Almonds, Dried Cranberries & White Chocolate Chips: The three of these are the start of the cookies.
How to Make Cranberry Almond White Chocolate Chip Cookies
- Cream the Butter & Sugars: Use a hand or stand mixer to beat the softened butter with the brown sugar and granulated sugar until creamy.
- Add the Eggs & Vanilla/Almond Extracts: Add the eggs and the extract and mix together until combined.
- Combine the Dry Ingredients: Mix together the flour, baking soda, cornstarch and salt together in a separate bowl.
- Add the Extras: Beat in the almonds, cranberries and white chocolate chips on low speed.
- Roll: Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them (this is key!) I find that using a cookie scoop works best— here's the one I own and LOVE.
- Bake: Bake the cookies at 350°F until lightly browned around the edges. The cookies will still look slightly under-baked, but they will continue to set as they cool on the baking sheet
Cheers, my cookie loving friends!
Cookie Extravaganza
This recipe is part of Cookie Extravaganza. The first of an annual tradition where I share 5 new cookie recipes just in time for the holidays.
Cranberry Almond White Chocolate Chip Cookies
Yield: 24 cookies
Description
These cranberry almond white chocolate chip cookies are extra chewy and soft, using my go-to cookie base recipe. These are loaded with almonds, dried cranberries, and white chocolate chips. You won't be able to stop at one— get ready to be going back for more!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 and 3/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup slivered or chopped almonds
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
- With the mixer on low, beat in the cranberries, almonds and chocolate chips. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best— here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra cranberries and chocolate chips into the tops. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked and cooled cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature. The unbaked cookie dough balls (without being rolled in sugar) will freezer for up to 3 months. Let them sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar.
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
Tagged in: christmas, cookies
Cheyenne
Yum! The addition of the cranberries sounds so good!