Cranberry Walnut Cookies (with White Chocolate Chips)

5 from 11 votes

Cranberry Walnut Cookies (with White Chocolate Chips)

Adding a holiday twist to a classic chocolate chip cookie favorite is as easy as swapping in a few key ingredients for these festive Walnut Cranberry Cookies.

Prep Time15

Cook Time12

Chill time4

Total Time4 27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 148kcal

Author: Christina Koncker

Ingredients

¾ cup granulated sugar
½ cup light brown sugar
1 cup butter or shortening
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chips (Ghirardelli)
1 cup walnut pieces slightly crushed
½ cup dried cranberries

Instructions

Add ¾ cup granulated sugar, ½ cup light brown sugar, and 1 cup butter or shortening to a mixing bowl.
¾ cup granulated sugar, ½ cup light brown sugar, 1 cup butter or shortening
Cream sugar and butter or shortening together with a hand mixer until well combined, approximately 2 minutes.
Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
1 teaspoon vanilla extract, 2 large eggs
Add the second large egg and mix until combined.
Combine 2 ¼ cups flour, 1 teaspoon of salt, and 1 teaspoon of baking soda in a separate bowl. Stir.
2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt
Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
Add 1 cup white chocolate chips, 1 cup crushed walnuts, and ½ cup dried cranberries to the mixing bowl, and mix by hand with a spoon until just combined.
1 cup white chocolate chips, 1 cup walnut pieces, ½ cup dried cranberries
Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
Refrigerate for at least 4 hours or overnight.
Preheat the oven to 325 degrees Fahrenheit.
Remove cookie dough from the refrigerator.
Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
Bake for 11-12 minutes.
Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.

Notes

*Nutrition information is approximate and was calculated using an online nutrition calculator.

Chill the cookie dough in the refrigerator for 4 hours before baking. Refrigerating cookie dough helps firm up soft cookie dough and prevents cookies from over-spreading during baking. A trip to the fridge also gives the flavors in the cookie dough a chance to get acquainted.

Tuck a piece of bread in along with your cookies in a sealed container to keep 'em moist. For real-real, it works! And solves the age-old question of what to do with the butt of the bread loaf.

Nutrition