I made this recipe up recently, when I was invited to someone’s house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised when it was such a huge hit! I went home and tried to remember step-by-step what I did and I remade them to be sure. It’s such an easy yet tasty cookie and the butter makes all the difference!
Original recipe makes 2 dozen cookies
1 cup butter, softened
1 cup white sugar
2 teaspoons vanilla extract
1 (8 ounce) package white chocolate chips
3/4 cup dried sweetened cranberries
1/2 cup sweetened shredded coconut
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
- Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
- Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.
Calories: 207 kcal
Carbohydrates: 23.6 g
Cholesterol: 40 mg
Fat: 11.9 g
Fiber: 0.6 g
Protein: 2.1 g
Sodium: 192 mg