White Chocolate Cashew Cranberry Cookies

Today I am sharing a recipe for White Chocolate Cashew Cranberry Cookies as part of the Good Cookie Food Bloggers’ Valentine’s Event. Food bloggers from all over are sharing Valentine’s Day recipes as part of a fundraiser for Cookies for Kids’ Cancer. To read more about this event and see how you can help, keep scrolling down.

WHITE CHOCOLATE CASHEW CRANBERRY COOKIES

Prep Time10 minsCook Time10 minsTotal Time20 mins

INGREDIENTS

3 cups unbleached all-purpose flour

1 tsp baking soda

1 tsp salt

½ tsp baking powder

2 sticks unsalted butter, softened

1 cup sugar

1 cup light brown sugar

2 eggs

2 tsp vanilla extract

1 ½ cups white chocolate chips

¾ cup dried cranberries

¾ cup roasted cashews with sea salt, chopped

INSTRUCTIONS

1

Preheat oven to 375°F. Line a cookie sheet with parchment paper or use a silicone baking mat.

2

In a medium bowl, whisk together flour, baking soda, salt and baking powder. Once combined, set aside.

3

In a large bowl, blend together butter, sugar and brown sugar until combined. I use my KitchenAid stand mixer with the whisk attachment for this. Add in the eggs and vanilla and beat until mixture becomes creamy. Slowly add in the flour mixture and mix until dry ingredients are completely incorporated and the dough is formed.

4

Stir in dried cranberries, cashews and white chocolate chips. Spoon or scoop out cookies into balls and place on prepared cookie sheet. Be sure to space the dough out depending on the size of your cookie so they don't run together.

5

Place in oven and bake approximately 10 minutes depending on your oven. I like to take mine out as soon as I see the tops start to turn brown. Let them cool for 2-3 minutes before transferring them to a cooling rack. I like my cookies to have a crispy browned bottom and soft center. Once completely cooled, place cookies in an airtight container for storage until ready to eat!

TIP

By placing the cookies on a cooling rack, air can flow underneath the cookie cooling the cookie off faster stopping the cooking process. If you leave cookies on the hot baking sheet to cool they will continue to cook and can become hard. If you don't have a cooling rack you can place a paper towel on a clean spot on your counter or on a plate and place cookies on top to cool. However, cookies will not cool as fast as on a cooling rack.

Ingredients

 3 cups unbleached all-purpose flour

 1 tsp baking soda

 1 tsp salt

 ½ tsp baking powder

 2 sticks unsalted butter, softened

 1 cup sugar

 1 cup light brown sugar

 2 eggs

 2 tsp vanilla extract

 1 ½ cups white chocolate chips

 ¾ cup dried cranberries

 ¾ cup roasted cashews with sea salt, chopped

Directions

1

Preheat oven to 375°F. Line a cookie sheet with parchment paper or use a silicone baking mat.

2

In a medium bowl, whisk together flour, baking soda, salt and baking powder. Once combined, set aside.

3

In a large bowl, blend together butter, sugar and brown sugar until combined. I use my KitchenAid stand mixer with the whisk attachment for this. Add in the eggs and vanilla and beat until mixture becomes creamy. Slowly add in the flour mixture and mix until dry ingredients are completely incorporated and the dough is formed.

4

Stir in dried cranberries, cashews and white chocolate chips. Spoon or scoop out cookies into balls and place on prepared cookie sheet. Be sure to space the dough out depending on the size of your cookie so they don't run together.

5

Place in oven and bake approximately 10 minutes depending on your oven. I like to take mine out as soon as I see the tops start to turn brown. Let them cool for 2-3 minutes before transferring them to a cooling rack. I like my cookies to have a crispy browned bottom and soft center. Once completely cooled, place cookies in an airtight container for storage until ready to eat!

White Chocolate Cashew Cranberry Cookies

IngredientsDirections

Adapted from JoyFoodSunshine

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined.

Dixie Crystals, Mediavine and OXO have pledged to match our donations through this event up to $3,000 and… since we’ve already reached our goal (!!!), means so far we’ve raised $12,000! Let’s not stop there, every little bit helps and the more we can donate to help fund pediatric research the better!

Help us make a difference by donating to Cookies for Kids’ Cancer