I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!
I’m glad we go that out of the way. I know y’all are not used to seeing a sponsored post disclosure on this here website. All these fine folks sent me their wonderful products to bake up a bunch of holiday cookies and the federal government requires that I tell you about that.
Moving on! We totally kicked off the Sweetest Season Cookie Exchange on Saturday and here is my first contribution!
We’re starting out with some peanut butter, white chocolate, cranberry cookies for this cookie exchange! I know this is almost the exact cookie as the white chocolate peanut butter hazelnut, white chocolate chip cookie from October, but cranberries are just so wintery-y. I swapped out the hazelnuts for cranberries to make things more festive!
I have more coming. The rest have more of a retro feel to them. I pulled a bunch of recipe cards from my gram’s recipe box and I’m going to be sharing some of my family’s recipes that have been part of our holiday celebration history.
P.S. Don’t forget to enter the Sweetest Season Sweetest Cookie Giveaway
Peanut Butter, White Chocolate, and Cranberry Cookies
- 1 1/2 cups peanut butter
- 1 cup brown sugar firmly packed
- 1 stick unsalted butter at room temperature
- 1 large egg at room temperature
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Preheat oven to 350
Combine flour and baking powder with a whisk or sift together
Beat together peanut butter, butter, and brown sugar
Add egg, then gradually beat in flour - I usually do this in thirds
Stir in white chocolate chips and dried cranberries
Wrap dough in plastic wrap and refrigerate for 1 hour
Using a scoop (I used one that is about 1 tablespoon size), scoop out dough and roll into balls with your hands
Flatten to about 1/2 inch with a fork
Bake 10 - 12 minutes, cool a couple of minutes on the pan then transfer to a rack to cool completely
Adapted from Martha Stewart
Note: Using this size scoop resulted in 2 dozen cookies.