Need a good cookie recipe for this week's trick or treaters? These white chocolate cranberry pecan cookies have the right amount of sweetness. The white chocolate adds a creamy element, and the Craisins are wonderfully chewy. The pecans give you just the right amount of crunch. These cookies can be packed and mailed well. They are a hearty cookie, so they are perfect to mail or seal in ziplock bags for trick or treaters. They are great for the holidays as well.
- 8 ounces unsalted butter room temperature
- 1 cup dark brown sugar packed
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Craisins
- 1 cup coarsely chopped pecans
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
Preheat oven to 350°F.
Beat the butter until fluffy. Add both of the sugars until well blended. Add eggs 1 at a time, then vanilla. Add the flour, baking soda, and salt. Stir until well blended. Using a large spatula or spoon mix in the Craisins, white and milk chocolate chips, and chopped pecans.
Drop cookies by a cookie scoop onto a lightly greased baking sheet (or I use parchment paper). Space the cookies out about 1 1/2 inches apart. Bake the cookies for about 13-15 minutes or until lightly golden brown.