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Big Batch Kris Kringle Cookies

By: BAKER'S Chocolate

"Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit at the holidays."

Rate/Review | Read Reviews (61)

Prep Time:
20 Min

Cook Time:
11 Min

Ready In:
31 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 72 servings, one cookie each

Ingredients

1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 (6 ounce) packages BAKER'S Premium White Baking Chocolate, chopped
2 cups PLANTERS Chopped Pecans, toasted
2 cups dried cranberries

Directions

Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Footnotes

Variation
Prepare as directed, replacing 6 of the white chocolate squares with 6 squares BAKER'S Semi-Sweet Baking Chocolate. Or, substitute chopped PLANTERS Walnuts or PLANTERS Slivered Almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.