White Chocolate and Cranberry Cookies

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Thanksgiving is in one week! One of my favorite parts of our huge feast is the cranberry sauce! Cranberries are so tangy and delicious! I love pairing them with things that are super sweet…like white chocolate perhaps?

These cookies follow the usual base we use, but then we mix in white chocolate chips and craisins for a cookie that tastes indulgent but light at the same time! You can snack on these any time and not feel guilty… well not too guilty that is! (Calories don’t count during the holidays, right?!)

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White Chocolate and Cranberry Cookies

Chocolate, Cookies, Dessert

White Chocolate and Cranberry Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
6 oz white chocolate chips
6 oz craisins (dried cranberries)

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in chocolate chips and craisins, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

Not interested in white chocolate? Check out these other cookies!

November 4, 2019October 21, 2019

Chocolate Chip Cookies

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

The holidays are almost here! Some of our favorite holiday memories revolve around gathering in the kitchen as a family and making treats!

This classic is great year round! Everyone loves a simple chocolate chip cookie! We found a great base dough to work with, and adding chocolate chips was the first step we took in experimenting with it.

Its a must to use semi-sweet chocolate chips. Though milk chocolate chips are delicious, adding them to this dough makes the cookies way too sweet. If that is what you love, then by all means substitute them!

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Chocolate Chip Cookies

Chocolate, Comfort Foods, Cookies, Dessert, Old Fashioned

Chocolate Chip Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in chocolate chips, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

What is your favorite cookie flavor? Comment below!

Need more desserts for this baking season? Check out our other sweet things here!

October 17, 2019

Reese’s Monster Cookies

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Halloween is only 2 weeks away!!

With that in mind, I’m sure you have a Halloween party or two coming up, and you’ll need something to bring! May I suggest this festive twist on the classic monster cookie?

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Some of you may be asking what a monster cookie is. If you’ve ever had a cookie with M&Ms in it, then you’ve had one! Our version features delicious Reese’s Pieces in place of the classic chocolate candies. It gives them a peanut buttery bite in festive brown, orange, and yellow!

If you have a favorite cookie base, simply mix in the Reese’s pieces. If not, we’ve got a new one we’ve been testing this season that is divine! So simple, and easy to change up!

Reese's Monster Cookies

Comfort Foods, Cookies, Dessert, Holiday

Reese's Monster Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
12 oz Reese’s Pieces

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in Reese’s Pieces, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

With the colder weather finally here, we’ve been baking up a storm. What cookie recipe do you want to see in the future? Comment below!