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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?!)
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!