We combined dried cranberries with white chocolate chips to create these irresistible treats.
White Chocolate Cookies Studded with Cranberries
1 White Chocolate Bar
9 tbsp unsalted butter, very soft
3/4 cup firm-packed soft light brown sugar
1 extra large egg
1 tsp vanilla extract
1 1/8 cup all purpose flour
1/2 tsp baking powder
A generous pinch of salt
1/3 cup dried cranberries
Heat oven to 350 degrees Fahrenheit
Break up or chop the chocolate into pieces the size of your little finger nail. Set aside until needed.
Add the soft butter, sugar, egg, vanilla, flour, baking powder and salt into a large bowl. Beat with a food mixer until thoroughly combined.
Stir in the chocolate pieces and dried fruit.
Take a heaped teaspoon of the mixture and put it onto the prepared tray, using another teaspoon to push the mixture off the spoon and into a rough mound.
Repeat with the rest of the mixture, spacing the mounds well apart to allow for spreading.
Bake in the heated oven for about 15 minutes until a light golden brown. Remove the trays from the oven, leave to cool for a minute then carefully transfer the cookies to a wire rack and leave to cool completely.
Store in an airtight container and eat within 4 days or freeze up to a month.