These Cranberry White Chocolate Chunk Cookies are the perfect combination of sweet and tart flavors.
I use browned butter to make the dough, a step that takes just a minute longer, but gives these Cranberry White Chocolate Chunk Cookies a strong caramel taste.
All-Purpose flour Butter Baking soda Salt White sugar Brown sugar Egg yolk Vanilla extract White chocolate chips Dried cranberries Lemon zest
Melt the butter in a pan. When it starts to turn a golden brown, remove the pan from the heat, then let the butter cool.
1
Add the brown butter, brown sugar, and white sugar to a bowl and beat with an electric mixer. Add the egg yolk and mix again. The mixture will look a little wet.
2
Add the flour, lemon zest, vanilla extract, salt, and baking soda. Stir the white chocolate chips and cranberries into the batter. Refrigerate the dough to make it easier to scoop.
3
Scoop the cookie dough onto the prepared baking sheet. Bake the cookies for 8 minutes, or until the edges are starting to turn a golden brown color.
4
They are fantastic for the holidays and surprisingly easy to make!
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