white chocolate peanut butter and cranberry cookies

White Chocolate, Peanut Butter and Cranberry Cookies


This recipe is recommended for 24 servings


  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup canola oil
  • 2/3 cup SKIPPY® SUPER CHUNK® Peanut Butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white chocolate chips
  • 2/3 cup dried cranberries


  1. In medium bowl, beat together brown sugar, granulated sugar and egg with electric mixer until pale and creamy. Add oil, peanut butter and vanilla; beat until well combined. Stir in remaining ingredients. Cover; freeze 2 hours.
  2. Heat oven to 375°F. Grease baking sheets.
  3. Shape 2 tablespoons dough into ball; place on baking sheet. Flatten slightly with back of spoon. Repeat with remaining dough. Bake 12 to 15 minutes or until golden. Let stand 5 minutes before removing to wire rack to cool.


  1. These tasty morsels are so addictive you won't be able to just stop at one...or two...
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