Holidays are coming!! and that means cookie season is upon us! December is meant for warm cookies straight from the oven with a hot drink on the couch… hiding from the cold and rain outside. I love a cookie that has some crunch, some sweet, and some salt, so why not add some tart into the mix! Featuring the cranberry white chocolate walnut cookie! Cranberries feel so fall and so holiday, so they’re perfect in a cookie.
Like most cookies, I recommend making your dough at least a day in advance of when you plan to bake them. They just end up being tastier and if you have too much, you can just freeze them. Instead of pre-scooping and freezing on a tray, I’ve been in the habit of squishing it all in a tray, portioning into squares, pre-slicing, and then popping it all into a reusable bag in the freezer. Later I can thaw slightly, break off the squares and then bake!
Ingredients:
Cranberries – a dried cranberry is perfect
Walnuts – Use whole walnuts or walnut pieces. They kind of end up breaking up more in the stand mixer regardless.
White chocolate – I used chips, but if you’re extra fancy, go for the chunks!
Cranberry White Chocolate Walnut Cookies
Equipment
- 1 Stand mixer recommended
Ingredients
- 1 cup butter softed
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 1 1/3 cup walnuts toasted
- 1 1/3 cup white chocolate
- 1 1/3 cup dried cranberries
Instructions
- Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
- Add vanilla extract and salt and continue mixing.
- Add eggs to the mixer one at a time and continue mixing.
- In a separate bowl, mix together AP flour and baking soda until just combined. Don't worry if it's a little streaky, you'll continue mixing with the mix-ins.
- Add in the mix-ins and mix just another few seconds until the mix-ins are distributed.
- If you have time, pre-scoop your cookies and refrigerate for a few hours before baking.
- Bake at 350F for ~12 minutes. Cookies will look a little puffy but will deflate after removed from the oven. Allow to cool ~10 minutes before enjoying.
More cookies? Try Kitchen Sink Cookies or Chocolate Chip Walnut Cookies.