Saturday, December 24, 2022


 This sweet, soft, super easy and yummy cookie is something just a little different for your cookie jar. Dried cranberries and white chocolate are a GREAT combination!!

1/2 cup butter (room temperature)
1/4 cup cream cheese (room temperature)
3/4 cup brown sugar
1/4 cup powdered sugar
1 egg (room temperature)
1 tablespoon vanilla
2 1/2 cup all purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup dried cranberries
2 cups white chocolate chips (divided)

Beat the room temperature butter and room temperature cream cheese on high 3 minutes (stand mixer works best for this recipe)

Turn mixer to low and add the egg and vanilla. Beat one more minute.

Add the flour, cornstarch, baking soda and salt. Mix on low for 1 minute.

Fold in 1 cup of dried cranberries, this is what I use:
Fold in white chocolate chips.

This recipe calls for 2 cups of white chocolate chips. I hold back a handful or so, to use as "decorations" on top of each unbaked cookie, but that's not necessary.

Roll the dough (which will be quite thick), into balls about 2 tablespoons big, then flatten the ball (a little) before  you put it on the cookie sheet.

Place semi-flattened cookies on a parchment lined cookie sheet about 3" apart. The cookies don't spread toooo much, but they do spread a little.

Bake 8 to 10 minutes at 350. My electric oven takes a full 10 minutes. Watch carefull, don't over-bake.

Important: cool on cookie sheet for 10 minutes

Makes about 20 cookies.