Copycat Crumbl Cranberry White Chip Cookie Recipe

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the 1 cup unsalted butter, softened, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy (about 2–3 minutes).
Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until fully combined.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt Gradually add dry ingredients to wet mixture and mix until just combined.
Gently fold in 1 cup dried cranberries and 1 cup white chocolate chips until evenly distributed.
Drop dough onto prepared baking sheet using a cookie scoop or tablespoon, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden and centers remain soft. Avoid overbaking to maintain chewy texture.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.