Monday, June 20, 2011

White Chocolate Cranberry Almond Cookies

These cookies were inspired by a local cookie shop that sells raw cookie dough balls that you take home and bake yourself. Our friends gave us three of these cookie balls to try. We had a snickerdoodle, a ginger cookie, and a white chocolate cranberry almond cookie. All of the cookies were delicious, but the white chocolate cranberry almond cookie was my favorite. It was soft and chewy with just the right amount of almond flavoring. I decided to try and recreate this cookie myself  and I was really happy with the way they turned out. This cookie is a great twist on the traditional chocolate chip cookie.

White Chocolate Cranberry Almond Cookie
2 cups plus 2 tablespoons All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
12 tablespoons Unsalted Butter, melted then cooled until warm
1 cup Light Brown Sugar, packed
1/2 cup Granulated Sugar
1 Egg plus 1 Egg Yolk
1 teaspoon Almond
1 teaspoon Vanilla
3/4 cup White Chocolate Chips
3/4 cup Dried Cranberries

Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and the sugars until well combined. Add the egg, yolk, almond, and vanilla and beat until combined, scraping the bowl as needed. In a separate bowl whisk together all of the dry ingredients, then add to the butter mixture and beat just to combined. Stir in the white chocolate chips and dried cranberries. Form dough into 2 tablespoon sized balls and drop onto prepared baking sheets. Bake for 11-14 minutes or until golden.

Recipe adapted from Annie's Eats 


  1. Mmmm, delish! I am really starting to love the almond flavor:)

  2. These look super yummy!


  3. I love almond cookies, and when you add the dried cranberries and chocolate chips I'm sure it must be fantastic! :)

  4. Mmmm...white chocolate, cranberries, almonds...mmmm! LOL, what a fantastic combination. I want a few warm right from the oven! :D


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