I ate all the cookies.
Yes, every single one of them. Actually, I’m completely lying but I did eat a lot of them and I COULD have eaten all of them.
You believed me didn’t you?
Ya know what? I’m going to make another batch just so I CAN eat them all.
These White Chocolate Almond Cranberry Cookies are really that good. Honestly? I wanted to make a Valentine’s Day treat for you guys which was supposed to be a chocolate bundt cake with strawberry topping, bbbuuuutttt it just wasn’t blog material…not yet at least. Yeah, it was okay and it tasted fine, but it’s not like omg this is the best cake ever so I nixed it and made cookies instead.
I tend to not screw up cookies and with Valentine’s Day being two days away, I could trust my skills to create a cookie that I knew would be omg good to share. So there you have it!
Now why are these omg good? First of all, I love cookies that are made with cornstarch because they’re chewy. These aren’t the crispy golden brown cookies…no no no. These literally taste like the cookie dough. It’s like eating cooked cookie dough…make sense?
Chewy, melt in your mouth cookies with tons of sweet white chocolate chunks and tart chewy cranberries. OH! and they have almond in them. I heart almond like Jax from Sons of Anarchy. Anyone else watch? Best show ever.
See? Chunks of cranberries and white chocolate. Ya know? I’m not much of a white chocolate fan and I literally ate all of these cookies…well almost. Did we talk about this already?
Don’t forget to share!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
- splash of milk if needed
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
- In a medium bowl mix together flour, baking soda, cornstarch, and salt; set aside.
- In a stand-alone mixer fitted with a paddle attachment (or hand held mixer), cream together butter, brown sugar, and granulated sugar until fluffy. Add egg, almond extract, and vanilla extract and mix, scraping down sides of bowl as necessary.
- With the mixer on low-speed, slowly add the bowl of dry ingredients and mix until dough forms. Finally, slowly mix in cranberries and white chocolate chips. If dough is too crumbly, add a splash of milk.
- Chill dough in refrigerator for at least 30 minutes.
- Measure about 1½ - 2 tablespoons of dough, roll into a ball using your hands, place on baking sheet, and gently flatten to form a disk. Bake for 15 minutes. Let cool for 1 minute on baking sheet then move to cooling rack to cool completely.