Cranberry & White Chocolate Cookies

  • 75g Whitworths Little Jewel Cranberries
  • 75g unsalted butter
  • 50g caster sugar
  • 100g light brown soft sugar
  • 1 medium egg yolk, lightly beaten
  • 1 tsp vanilla extract
  • 115g self raising flour, sifted
  • 75g white chocolate chunks

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C / fan 160⁰C/gas mark 4.
  • Use a little extra butter to grease two baking sheets then line with baking parchment.
  • Cream the butter, caster sugar and brown sugar together until smooth.
  • Stir in the egg yolk and vanilla extract then stir in the flour.
  • Add 60g of the cranberries and 60g of the white chocolate chunks then stir.
  • Divide equally into 8, roll into balls then flatten each one slightly with the palm of your hand.
  • Place on the prepared baking trays then spinke with the remaining cranberries and white chocolate chunks.
  • Place in your preheated oven and bake in the centre for 10-12 minutes.
  • The cookies will still be soft when you remove them from the oven so leave in the baking tray for 5 minutes to harden. Transfer to a cooling rack to cool then enjoy!
Print recipe
  • 20 mins
  • 12 mins
  • Makes 8