White Chocolate Cranberry Cookies that are thick, soft, chewy and made with Truviaplant-based stevia instead of traditional sugar! These delightfulChristmas cookies are full of white chocolate chips and dried cranberriesmaking them a festive and unique addition to your holiday cookie tray.
In a medium bowl, combine the flour, baking soda, and salt. Whisk together until well combined.
Ina large mixing bowl, add the butter, Truvia® Sweet Complete® All-Purpose Granulated Sweetener and Truvia® Sweet Complete® Brown Sweetener. Use a mixer to beat the three ingredients until they are creamed together. Allow to beat for about 2 minutes to make sure the Truvia is dissolved.
Add the egg and vanilla to bowl and beat until combined.
Slowly add the flour mixture to the butter mixture and beat until you get a thick dough. Fold in the ⅔ cup white chocolate chips and ⅓ cup dried cranberries. Save the rest.
Put the dough in the fridge and allow it to chill for at least 20 minutes. That will make it easier to work with.
Preheat the oven to 375 degrees and spray several baking sheets with cooking spray.
Using an ice cream scooper, divide the dough into 24 cookies. Use your hands to slightly flatten the dough into a cookie shape. Push the remaining white chocolate chips and dried cranberries on top of the cookies.
Bake for 10-12 minutes or until they are lightly browned.
Store the cookies in an airtight container at room temperatures for up to three days.Freeze the cookies for up to three months.