Wednesday, May 9, 2012

White Chocolate, Cranberry, Banana Chip Cookies

Do you remember yesterday when I told you that my sister has a sweet tooth? And that's why I made her birthday cake mix pancakes? Well, these cookies are all about my sister too. She's a huuuuge white chocolate fan. More so than anyone I know! So when she was planning to visit me this past weekend for her birthday, I naturally planned to make cookies for her that involved white chocolate!

I wanted to make something a little more unique with this cookie recipe, which is why in addition to the white chocolate, I also added dried cranberries and dried banana chips! I'll add anything to cookies. :) I'd never thought to add banana chips to cookies before now, but they worked really well! The banana flavor was very subtle in this recipe. I'd even venture to guess that someone who does not like the flavor of banana would still enjoy one of these tasty cookies.


-7 oz. unsalted butter, melted
-1 cup packed light brown sugar
-1/2 cup sugar
-2 eggs
-2 tsp. vanilla extract
-2 cups all-purpose flour
-1/2 tsp. salt
-1/2 tsp. baking soda
-2/3 to 3/4 cup dried cranberries (e.g., Craisins)
-2/3 to 3/4 cup white chocolate chips (or chopped white chocolate baking squares)
-2/3 to 3/4 cup dried banana chips


Preheat oven to 350 degrees. Melt the butter in the microwave and allow it to cool slightly. Using a whisk, combine the butter and both sugars together in a large bowl. Whisk in the eggs and vanilla. In a medium bowl, sift together the flour, salt, and baking soda. Add this flour mixture to the butter and egg mixture and fold until just combined. In a ziploc baggie, crush the banana chips with a rolling pin (or whatever your preferred tool is!) to break them into smaller pieces. Fold in the dried cranberries, white chocolate, and crushed banana chips until well-incorporated, but be careful not to overmix.

Line baking sheets with parchment paper or silpat. Drop cookie dough by the tablespoonful on baking sheet, placing at least 2 inches apart. Bake for 10 - 14 minutes. When the edges are just lightly golden brown, remove from oven. Allow the cookies to cool on the sheet for a couple minutes before removing to cooling rack. Once fully cooled, the cookies can be stored in an airtight container. Makes 24 cookies.

What are some unique ingredients you've added to cookies you've made?

Hope everyone's having a great week thus far! :)

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