White Chocolate Cranberry Cookies for Two
Soft and chewy white chocolate cranberry cookies with creamy white chocolate and tart dried cranberries. This small-batch recipe makes just 4 large cookies, perfect for two.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 90 g (about ¾ cup, spooned and leveled) all-purpose flour
- 1 tablespoon plain malted milk powder
- ¼ teaspoon baking soda, lightly measured and leveled (do not pack)
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 ounce white chocolate bar, roughly chopped, reserve a few pieces for finishing
- 3 tablespoons white chocolate chips
- ¼ cup dried cranberries, reserve a few for finishing
Instructions
- Mix the dry ingredients. In a small bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. Melt the butter in a large microwave-safe mixing bowl and let it cool slightly. Add the granulated sugar and brown sugar and whisk until well combined. Add the egg yolk and vanilla, and whisk until smooth.
- Make the dough. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
- Add the chocolate and cranberries. Separate any dried cranberries that are stuck together, then fold the chopped white chocolate, white chocolate chips, and dried cranberries into the dough. Reserve some chopped white chocolate and dried cranberries for finishing.
- Portion and shape. Gently flatten the dough in the bowl and divide it into 4 equal portions. Using your fingertips, loosely shape each portion into a rough, slightly craggy mound rather than a smooth ball.
- Chill. Place the portioned dough on a parchment-lined baking sheet or plate and refrigerate for at least 1 hour.
- Preheat the oven. Toward the end of the chilling time, preheat the oven to 375°F. Line a baking sheet with parchment paper if needed.
- Bake. Arrange the chilled cookie dough at least 3 inches apart on the prepared baking sheet. Bake for about 9-11 minutes, until the edges are lightly golden and the centers are just set.
- Finish. As soon as the cookies come out of the oven, gently press the reserved chopped white chocolate and dried cranberries into the tops.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
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Malted milk powder: I highly recommend it! It helps the cookies brown beautifully and adds a subtle toasted, malty flavor. Use plain malted milk powder, not chocolate malt drink mix. If you don’t have it, simply omit it.
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Measure the flour carefully: For the most consistent results, weigh the flour. If using a measuring cup, spoon the flour into the cup and level it rather than scooping directly from the container.
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Chilling the dough: Chill for at least 1 hour. For thicker, chewier cookies with less spread, refrigerate the portioned dough for longer, up to 5 days.
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Make ahead and freeze: Refrigerate portioned dough in an airtight container for up to 5 days, or freeze for 2 to 3 months. Bake from frozen, adding about 2 to 3 minutes, or thaw overnight in the refrigerator and bake as directed.
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Storage: Store baked cookies in an airtight container at room temperature for 3 to 5 days.