White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies are perfectly crisp around the edges and soft in the center. They're great all year round and look fantastic on your Holiday plates!
- 2 sticks salted butter softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 3.4 ounce package instant vanilla pudding mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups white chips
- 1 1/4 cups dried cranberries Craisins
Preheat oven to 350 degrees F. and line baking sheet with parchment paper if desired. I used a new non-stick baking sheet today so did not use parchment.
Place butter and sugars into a large mixing bowl or stand mixer with paddle attachment. Beat until well combined, a good minute or two. Beat in eggs and vanilla until well combined. Slowly add flour, pudding mix, salt, baking soda, white chips and dried cranberries. Mix until dough forms. Scoop dough onto baking sheet 1 inch apart. Bake for 11-12 minutes, until baked through. Remove from oven and let cool completely before transferring.
Calories: 133kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 42mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg