Drizzle our tasty Chocolate-Cranberry Cookies in white chocolate. These Chocolate-Cranberry Cookies will be just as pretty as they are scrumptious.
What You Need
Original recipe yields 18 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
1/4 cup butter or margarine
2 egg s
1/2 cup sugar
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
1/8 tsp. salt
1/2 cup chopped PLANTERS Pecans
1/2 cup dried cranberries
1 pkg. (4 oz.) BAKER'S White Chocolate
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Let's Make It
Heat oven to 350ºF.
Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Beat eggs and sugar in large bowl with mixer on high speed 2 min. Add chocolate mixture and vanilla; beat on low speed until well blended. Add flour, baking powder and salt; mix well. Stir in nuts and cranberries.
Drop level measuring tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
Bake 8 to 10 min. or until cookies feel set to the touch. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
Microwave white chocolate as directed on package. Spoon into resealable plastic bag. Cut very small piece off one bottom corner of bag; use to drizzle chocolate over cookies. Let stand until chocolate is firm.
A serving of this sweet treat goes a long way on chocolate flavor.
How to Store
Store in tightly covered container at room temperature up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.