Chocolate Drizzled Cranberry White Chocolate Chip Cookies

A wire cooling rack holding cranberry white chocolate chip cookies drizzled with white chocolate.

4.88 from 8 votes

Chocolate Drizzled Cranberry White Chocolate Chip Cookies

These Chocolate Drizzled Cranberry White Chocolate Chip Cookies are the perfect blend of sweet and tart. Crispy on the edge, and deliciously soft in the middle you will love these sweet treats.

Prep Time10

Cook Time10

resting time and decorating the cookie7

Total Time27

Course: cookies, Holiday cookie

Cuisine: American

Servings: dozen

Calories: 70kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Cookie ingredients:

cup butter softened
¾ cup granulated sugar
¾ cup brown sugar packed
2 large eggs room temperature
⅓ cup cranberry juice
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon kosher salt
2 cups dried cranberries
2 bups white chocolate chips or vanilla

Cookie glaze:

2 cups vanilla or white chocolate chips
7½ teaspoons shortening (like Crisco) this measures 2 Tablespoons PLUS 1½ teaspoons

Instructions

Cookies

In a large bowl, with an electric mixer, cream the butter and sugar until light and fluffy.
Beat in the eggs, cranberry juice, and vanilla.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture and mix well.
Fold in cranberries and vanilla chips.
Drop by rounded teaspoonfuls 2 inches apart onto a parchment lined or greased baking sheets.
Bake at 350℉ until edges begin to brown, 10-12 minutes.
Cool for 2 minutes before removing to wire racks to cool completely.

Cookie glaze:

Microwave the vanilla chips and shortening at 70% power until melted; stir until smooth.
Drizzle over the cookies.

Notes

To make sure that you have nice and fluffy cookies, you will want to use room-temperature butter. The softened butter will fluff up nicely when you beat it.
Be careful to not overmix the batter once you add the flour. Mix it until just combined so that you don't have tough cookies.
Instead of parchment paper, you could also use a silicone baking mat if you have one on hand.

STORAGE: Store these cookies in an airtight container for up to one week. You can also freeze the cookies after they have been baked in a freezer-safe container for up to three months.

Nutrition