Fresh cranberries aren’t just for sauce! These Cranberry Peanut Butter Cookies strike the perfect balance of tart and sweet!
**Post and photos updated 12/8/15*
Let’s talk cookies, shall we? This was my second year participating in The Great Food Blogger’s Cookie Swap. The idea is simple. You sign up, donate a few dollars to charity, mail out a dozen cookies to three different people and get three dozen cookies in the mail. Although this year was a bit of a bust on the return end for me – I only got cookies from one person instead of three- I still had fun baking and sending mine out!
I was having a tough time coming up with a totally new cookie to try, but after much deliberation, I decided to do something a little crazy! I used FRESH cranberries…in cookies. Cranberry peanut butter cookies. And guess what? They’re delish!
Here’s how you make them:
Aren’t they just so pretty and festive?!
I revisited this recipe in 2015 and made a few tweaks and they turned out even better than I remember! To see the original recipe, please see the notes section of the recipe above.
These Cranberry Peanut Butter Cookies would make a great addition to your holiday baking list! And then i’d highly recommend you use the leftover cranberries to make a batch of my favorite Fresh Cranberry Sauce! Good on so many things!
Peanut Butter Cookies with Fresh Cranberries
A fun twist on traditional peanut butter cookies. Using fresh cranberries adds a pop of tartness to contrast with the sweetness of the peanut butter and chocolate chips
- 1/2 cup butter, melted
- 2/3 cup peanut butter
- 2/3 cup brown sugar
- 1 egg
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2/3 cup fresh or frozen cranberries, chopped
- 1/3 cup white chocolate chips
- Mix melted butter, peanut butter, brown sugar and egg until well combined. Stir flour, baking soda and spices and stir until just mixed. Add in fresh cranberries and white chocolate chips and stir gently.
- Drop onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes, flattening with a fork at 6 minutes.
- Let cool 10 minutes before removing from baking sheet.