white chocolate cranberry cookies
An easy to make festive cookie that requires a 30 minute chill in the fridge before rolling into balls and baking. The cookies have to be cooled completely before storing but are so delicious served a little warm.
Servings: 24 cookies
- 1 large egg
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted (1 stick/125g)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (plain flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
- melted white chocolate for drizzling optional
Beat egg & both sugars in large bowl of an electric mixer until lighter in color & creamy.
Beat in melted butter & vanilla until just combined. Sift flour, baking powder & salt into the mixture.
Add chocolate & cranberries. Stir until well combined. Cover & refrigerate for 30 minutes.
Roll heaping tablespoons of mixture into balls. Place on 2, parchment paper-lined cookie sheets, about 3 inches (7.5 cm) apart. Bake in 350°F (180°C) oven for 15 to 18 minutes or until golden. Let stand on cookie sheets for 5 minutes before transferring to wire rack to cool.
Drizzle cooled cookies with melted white chocolate if desired. Make sure cookies are cooled completely before storing. Makes about 24.