Cranberry Pecan Cookies with dried cranberries, white chocolate chips, and pecans turn classic cookie dough into a spectacular holiday treat!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12servings
Ingredients
1cupbutter(2 sticks) softened
1 ¼cupgranulated sugar
1eggroom temperature
2 ½teaspoonsvanilla extract
2 ½cupsall-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
1cupchopped pecans
½cupwhite chocolate chips
½cupdried cranberries
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and sugar in a large bowl until light and fluffy.
Add the egg and vanilla extract and combine.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet. Mix just until no streaks of dry ingredients remain.
Fold in the pecans, chocolate chips, and cranberries.
Roll the dough into 1” balls, or use a cookie scoop, and place 2” apart on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until just set and very lightly browned at the edges.
Allow the cookies to cool for 5 minutes on the baking sheet, then remove them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
If you’re making the cookies on a warm day or in a warm kitchen, chilling the cookie dough before baking will keep the cookies from spreading too much in the oven.
For a slightly different version, add 1/2 teaspoon of orange flavoring or the zest of an orange to the dough.