These White Chocolate Cranberry Pecan Cookies were probably the best cookies I’ve ever made. Something about the tartness of the cranberry mixed with the sweet smooth white chocolate and a crunch from the pecan, made them just perfect! I mixed everything together in my stand mixer but you could use a hand mixer as well. There is no need to chill this cookie dough before baking but you can if that’s how you like them. I didn’t chill this batch and they were perfect. Also, I know most cookie recipes call for unsalted butter but I never use unsalted, I always use salted. I feel like salted butter gives the cookie more flavor. The white chocolate in these cookies gives it plenty of sweetness so don’t worry about that. I accidentally overbaked one of the batches and those were good too! So we had some crunchy ones and chewy soft ones and both were amazing.
Enjoy! ~Mary
Here are some *Amazon links to the kitchen items I used for this recipe:
Here are some links to other cookie recipes you might love! Chewy Chocolate Chip Cookies or Iced Oatmeal Cookies.
WHITE CHOCOLATE CRANBERRY PECAN COOKIES
Ingredients
- 1 cup Salted butter (make sure it's salted)
- 3/4 cup Granulated sugar
- 3/4 cup Packed brown sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 1/4 cup All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup White chocolate morsels
- 1 cup Chopped pecans
- 1 cup Dried cranberries
Instructions
- Preheat oven to 350 degrees
- In a large stand mixer, mix on high the butter and sugars until smooth.
- While the mixer is going, add one egg at a time until smooth and fluffy.
- Add vanilla extract.
- Turn the mixer off and add one cup or so of the flour, the baking soda, salt, and mix on low. Slowly sprinkle in the remaining flour until just combined.
- With the mixer off, add in the white chocolate, cranberries, and pecans. Turn the mixer on low and mix until just combined.
- Place a cooking mat or parchment paper onto a light cookie sheet. With a small cookie scoop, place two teaspoons of cookie dough 1-2 inches apart on the cookie sheet. I can usually fit about 12 cookies on my sheet.
- Bake for 8-10 minutes. Keep an eye on them, they cook fast since the dough is not chilled.
- Cool the cookings on a cooling rack.
- Enjoy!
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