These soft-baked cookies have a heavenly combination of white chocolate chips and tart dried cranberries. The addition of store bought pudding mix insures a very buttery and creamy cookie. Smart Recipes, American Recipes, Dairy,Eggs,Vegetables,Nuts Recipes, Recipes Dairy,Eggs,Vegetables,Nuts American White Chocolate Cranberry Cookie White Chocolate Cranberry Cookie Recipe | PT35M Serves 12 Ingredients: 2.25 Cups All-Purpose Flour 1 Teaspoon Baking Soda 1 Cup Unsalted Butter 0.25 Cup Granulated Sugar 0.75 Cup Brown Sugar 3.5 Ounces Instant Vanilla Pudding Mix 1 Teaspoon Pure Vanilla Extract 2 Large Eggs 1 Cup White Chocolate Chips 0.5 Cup Dried Cranberries Preheat the oven to 350 degrees. Lightly grease two baking sheets and set aside. In medium mixing bowl, combine flour and baking soda and set aside. In a separate mixing bowl, beat butter, both sugars, and instant pudding with an electric mixer until smooth. Add one egg into the mixture and beat until fully combined and then beat in vanilla with the second egg. Stir in the flour mixture until just combined. Do not overmix, or the cookies will be tough. Gently fold in the white chocolate chips and cranberries until they are evenly distributed throughout the dough. Drop spoonsful of dough about 2 inches apart onto the prepared baking sheets Bake for 9-12 minutes or until edges of the cookies are golden brown and delicious. Transfer cookies to a wire rack and allow to cool completely.

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