White Chocolate Cranberry Pecan Cookies
White chocolate cranberry pecan cookies are soft, thick, chewy, and loaded with sweet white chocolate chips, tart dried cranberries, and crunchy pecans.
Servings: 48
Calories:
Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 1 tsp vanilla
- 2 egg
- 2 cups dried cranberries, I used Craisins
- 2 cups white chocolate chips
- 2 cups pecans, chopped
Instructions
- Preheat oven to 375°
- Using an electric mixer or a stand mixer, beat butter, brown sugar, sugar and vanilla together until combined.
- Add egg and mix until incorporated.
- In a medium bowl, whisk flour, baking soda, and salt together.
- Add dry ingredients to sugar mixture. Beat until combined.
- Stir in white chocolate chips, dried cranberries and pecans.
- Drop by rounded 1 ½ teaspoons on ungreased cookie sheet. (I used a 1 ½ inch cookie scoop)
- Bake for 8 - 9 minutes or until edges start to brown.
- Remove from oven. Let sit on baking sheet for a couple minutes. Transfer to wire rack to cool.
Notes
Tips
- Room temperature butter and eggs help create a smoother cookie dough and softer texture.
- Mix the dough until just combined. Overmixing makes the cookies tough.
- Use a folding motion when adding the mix-ins to avoid overmixing the dough.
- The cookies will look underdone in the center when you remove them. That's okay! They'll continue baking as they cool on the cookie sheet.