Recipe By Tori
Rating
Published Jun 19th
Prep 20m Cook 10m Additional 30m Ready In 60m
Servings 3 dozen Calories 138.6

Cranberries and white chips put a new spin on Chocolate Chip Cookies. These cookies are soft on the inside, with a little crunch around the edges. Perfect for the holidays.

Recipe Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • ¼ cup white sugar
  • ¾ cup brown sugar
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (6 ounce) package white chocolate chips
  • ½ (6 ounce) package dried cranberries

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
  2. 2 Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  3. 3 Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

  • Calories 138.6
  • Carbohydrate 17.5 g
  • Cholesterol 24.9 mg
  • Fat 7.1 g
  • Fiber 0.3 g
  • Protein 1.5 g
  • Saturated Fat 4.3 g
  • Sodium 120.4 mg
  • Sugar 10.6 g

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Chef's Notes

This recipe is extremely versatile. Try with butterscotch pudding and chips, or chocolate pudding and peanut butter chips. Or use vanilla pudding and chocolate chips for a very yummy version of the classic.

Reviews

  1. These cookies are out of this world! I did not substitute anything as i like to try a recipe "as is" the first time. I made them for a Christmas cookie exchange party and they were a hit! Delicious!
  2. I flipflopped the white sugar/brown sugar amounts and used instant CHEESECAKE pudding. I also used four ounces dried cranberries a little less than the amount of white chocolate chips I put in. The flavor of these cookies was amazing but they didn't want to spread much I think maybe it was because I made the - Read more ...
  3. Best cookie ever! I subtituted rolled oats for the flour and made them oatmeal cranberry cookies instead though. So yummy!
  4. these were very good, my son doesn't like cranberries, but we have a rule, try it once, if you don't like it thats fine, but you have to try it. he tries, he liked. the only change i made was that i used a cup each of white and semi-sweet chips since that is what - Read more ...
  5. Very good cookie recipe. Like other reviewers, I added more cranberries. I also added chopped pecans. This recipe doubles well.
  6. Soooo yummy. Made these for x-mas favours... dunno if I wanna give them away now. lol
  7. A bit too sweet.
  8. I just made these cookies and think I've found an all-time new favorite to replace my old stand-by of White Chocolate Macadamia cookies. They are absolutely delicious; the perfect balance of sweet from the chips and tartness from the cranberries. An absolute keeper! I didn't change a thing:-)
  9. I made these exactly by the recipe and they were great. I am going to play around with different flavors now. I am going to try chocolate pudding and mint chocolate chips next.
  10. Yummy!!
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