Big-Batch Kris Kringle Cookies

Photo by Jo Ellen T.
Adapted from kraftrecipes.com

PREP TIME

20

minutes

TOTAL TIME

31

minutes

SERVINGS

72

cookies

PREP TIME

20

minutes

TOTAL TIME

31

minutes

SERVINGS

72

servings

Adapted from kraftrecipes.com

Ingredients

  • 2-1/4

    cups flour

  • 1

    tsp. baking soda

  • 1/2

    tsp. salt

  • 1

    cup butter, softened

  • 1

    cup granulated sugar

  • 1/2

    cup packed brown sugar

  • 2

    eggs

  • 1

    tsp. vanilla

  • 3

    pkg. (4 oz. each) BAKER'S White Chocolate, chopped

  • 2

    cups chopped PLANTERS Pecans, toasted

  • 2

    cups dried cranberries

Directions

Heat oven to 375ºF. Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients. Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

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