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Marry Me Cookies

Marry Me Cookies are soft-centered cookies packed with dried cranberries, white chocolate chips, and chopped pecans. Chilling the dough for 30 minutes helps them bake up with lightly golden edges and tender centers.
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Prep Time 20 minutes
Cook Time 13 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 8 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup cranberries dried
  • 1 cup white chocolate chips
  • 0.5 cup pecans chopped

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F with racks in the upper and lower thirds.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
  5. Beat in the eggs one at a time, then mix in the vanilla.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Fold in the cranberries, white chocolate chips, and pecans.
  8. Cover and chill the dough for 30 minutes.
  9. Scoop the dough into 2-tablespoon portions and place 15 on each prepared sheet, spaced about 2 inches apart.
  10. Bake for 11 to 13 minutes, swapping the sheets between racks and rotating them front to back halfway through, until the edges are set and lightly golden while the centers still look soft.
  11. Let the cookies cool on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and lightly golden while the centers still look soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and dairy-free white chocolate chips.