I have good news! Wanna know what? I got a 4 day weekend! Which pretty much just translates to sitting around in my sweats and eating chocolate all day. Gahh I loved it. BUT, like all good things, it soon came to an end. Which means I actually have to get up at a normal time, run, shower, and do school… Which also means I spent 8 hours doing school today, and didn't even finish everything. BOOOOOOOO.
Enter THESE COOKIES. They're soft, chewy, and buttery, with some creaminess from the white chocolate, and some tang thanks to the dried cranberries. This time, I switched them up from the original recipe, and decided to plop 'em in a muffin tin. Because let's face it, anything in a muffin tin is usually pretty cute. AND DELICIOUS.
Deep Dish White Chocolate Cranberry Cookies
yields 15 cookies
3/4 c. butter, softened
1/2 c. dark brown sugar
1/2 c. white sugar
1 tbsp. vanilla
1 3/4 c. flour
1/2 tsp. baking soda
3/4 c. white chocolate chips
1 c. dried cranberries
Preheat oven to 350ºF and grease a muffin tin. In a large bowl cream the sugars, egg, butter, and vanilla until smooth. Combine with the flour and baking soda. Fold in the dried cranberries and white chocolate chips. Bake for 10-15 minutes or until golden brown. Let cool slightly before moving to a wire rack.
Also… Totally noticed I just posted two cranberry recipes in a row. Sorry but not sorry.