I am so proud to be part of the 2013 Great Food Blogger Cookie Swap! Last year I participated and made Peanut Butter and Strawberry Vanilla Jam Thumbprints. This year, I have delicious Cranberry and White Chocolate Chip Cookies.
Have you ever put cranberries in cookies? You’ll love it – there’s a pop of tartness inside these sweet and chewy cookies. Pair that up with the white chocolate chips and you have the perfect festive cookie for your next holiday party.
These cookies are so addictive and they stay chewy for days. The recipients of my cookies told me that they were still chewy – 5 days later!
The 2013 Great Food Blogger Cookie Swap raised over $13,000 for Cookies for Kids Cancer this year. Each food blogger who participated in the swap was asked to donate $4.00 or more to Cookies for Kids Cancer. In 2012, a little more than $4,000 was raised. What a huge jump in one year! I hope even more is raised next year. Thanks to sponsors like OXO, Dixie Crystals and Gold Medal Flour, those donations will be matched up to $3,000.
Want to see all of the other cookies created for the cookie swap? Check Love and Olive Oil’s site on December 16 for a whole list! I’ll have a roundup of holiday cookie recipes for you soon, too.
Cranberry and White Chocolate Chip Cookies
- 1 1/2 sticks unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cranberries
- 3/4 cup white chocolate chips
Preheat oven to 325 degrees.
In the bowl of a stand mixer or a large bowl, mix the melted butter with both sugars. Add the egg, yolk, and vanilla and mix until incorporated.
In a medium bowl, whisk the flour, baking soda, and salt together. Fold into the wet ingredients just until combined. Add the white chocolate chips and chopped cranberries and stir to incorporate.
Using a 2 tablespoon measuring spoon, measure out the cookies into small balls and set on a baking sheet a few inches apart. Bake for 12-15 minutes or until cookies are slightly browned on the edges. Let cool and serve.