Cinnamon Cranberry White Chocolate Chip cookies. Sweet, delicious heaven.
Normally, I am not a fan of white chocolate. But, in these cookies they just go so perfect with the craisins! I went off of my favorite chocolate chip cookie dough base and changed a few things around. I changed the ratios of brown sugar and granulated sugar because I wanted these to be a little bit crispier around the edges, but still have a chewy center so I still left the brown sugar higher, just upped the granulated a bit. I also added some cinnamon because I think cinnamon goes so well with any kind of dried fruit like craisins or raisins. These cookies have just a hint of cinnamon flavor to give these cookies just the amount of spice they need, without being overwhelming.
The sweetness of the craisins and white chocolate paired with a sugary, cinnamon cookie is just pure perfection!
This recipe makes about 20 medium sized cookies and every single one was gone the next day. That’s how good they are! Even my PICKY son at these and that’s saying something! You need to make these right now. 🙂
Chewy Cinnamon Cranberry White Chocolate Chip Cookies
- 3/4 cups 1.5 sticks unsalted butter, melted half way
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 whole egg 1 egg yolk
- 2 tsp vanilla
- 2 tsp corn starch
- 2 1/4 cups + 1 tbs all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 3/4 cup craisins
- 3/4 cup white chocolate chips
- 1. Preheat your oven to 325°.
- 2. Line a baking sheet with parchment paper and set aside.
- 3. Melt your butter half way in the microwave.
- 4. Then, in the bowl of your stand mixer cream the butter with both of the sugars until smooth.
- 5. Add in the egg, egg yolk and vanilla and mix until completely combined.
- 6. Incorporate the flour, corn starch, baking soda and cinnamon on low until JUST combined.
- 7. Pour in your white chocolate chips and craisins and mix them in by hand with a rubber spatula or spoon until they are evenly distributed.
- 8. Chill your dough for about an hour before baking to ensure they will not run and will be nice and thick.
- 9. Once fully chilled, roll dough into balls about 1-2 tablespoons of dough each.
- 9. Place on your prepared baking sheet 1-1 1/2 inches apart and bake for 11-13 mins.
- *Don't overbake! Cookies may seem to be underdone, but they aren't. They will firm up as they cool.