Cranberry Pecan Cookies with White Chocolate
These Cranberry Pecan Cookies with White Chocolate are amazing. They’re packed with tart cranberries, crunchy pecans, and creamy white chocolate chips – a flavor combo that’s hard to beat. The best part is they’re super easy to make and perfect for any occasion. You can bake them for the holidays or just when you’re craving something sweet. These cookies will definitely hit the spot.
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If you’re looking for a cookie that’s a little different from your standard chocolate chip, these cranberry pecan cookies are it. They’re the perfect mix of chewy and crunchy, with pops of sweetness from the white chocolate. Everyone will be asking for the recipe after trying these.
What makes these cookies special is the balance of flavors. The tart cranberries play off the sweet white chocolate, while the pecans add a nutty crunch. And let’s not forget the butter and brown sugar that give these cookies their irresistible chewy texture.
These cookies are great for holiday baking, but they’re good any time of year. You can make a batch for an after-school snack, a weekend treat, or to share with friends. They’re easy enough for beginners but tasty enough to impress even the pickiest cookie connoisseurs.
How to Make Cranberry Pecan Cookies
Cranberry Pecan Cookies Ingredients
- Butter: This is the base of the cookies. Use unsalted butter so you can control the salt in the recipe.
- Granulated sugar and brown sugar: These sweeten the cookies and help with texture. The brown sugar adds a nice caramel-like flavor.
- Eggs: They hold everything together and give the cookies structure. Make sure they’re at room temperature for easier mixing.
- Vanilla extract: This adds flavor to the cookies. Use pure vanilla extract for the best taste.
- All-purpose flour: This is the main dry ingredient.
- Baking powder and baking soda: These help the cookies rise as they bake.
- Salt: Just a pinch balances out the sweetness of the other ingredients.
- Dried cranberries: These add a tart flavor and a bit of color to the cookies.
- Pecans: They give the cookies a nice crunch. You can toast them first for extra flavor, if you like.
- White chocolate chips: These add sweetness and creamy bits throughout the cookies. If you’re not a fan, dark chocolate chips work great too.
Kitchen Essentials Needed
- Large mixing bowl
- Electric mixer (or strong arm for mixing!)
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Cranberry Pecan Cookies Tips & Tricks
- Make sure your butter is properly softened for easier creaming.
- Don’t overmix the dough once you add the flour – it can make the cookies tough.
- Chill the dough for 30 minutes before baking if you want thicker cookies.
- Use a cookie scoop for evenly sized cookies that’ll bake at the same rate.
- Leave space between cookies on the baking sheet – they’ll spread as they bake.
- Let the cookies cool on the baking sheet for a few minutes before moving them.
- Try toasting the pecans before adding them to the dough for extra flavor.
- Switch it up with milk or dark chocolate chips if white chocolate isn’t your thing.
- These cookies freeze well – make a double batch and save some for later!
- For extra fancy cookies, drizzle some melted white chocolate over the tops after they’ve cooled.
More Delicious Cookie Recipes
- Gingersnap Cookies
- Crumbl Cosmic Brownie Cookies
- Crumbl Heath Bar Cookies
- Snickerdoodles Cookies
- Mexican Wedding Cookies
- Italian Christmas Cookies
These Cranberry Pecan Cookies with White Chocolate are the perfect mix of flavors and textures. They’re chewy, crunchy, sweet, and tart all at once. You can bake them for the holidays or just because! No matter when you make them, these cookies are sure to be a hit with everyone who tries them.
Cranberry Pecan Cookies With White Chocolate
These Cranberry Pecan Cookies with White Chocolate are amazing. They're packed with tart cranberries, crunchy pecans, and creamy white chocolate chips - a flavor combo that's hard to beat. The best part is they're super easy to make and perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and add the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture into the butter mixture, mixing until just combined.
- Fold in the dried cranberries, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
