These Cranberry Bliss Cookies are a fun spin on the popular seasonal bar from Starbucks! One of my favorites!
These cookies are pure holidays.
Not sure why…I mean, I eat cookies all year long.
Also cream cheese frosting. All. Year. Long.
And Craisins have found a permanent place on my salads, much to the chagrin of my children.
So yeah, all the components are regulars in my life-rotation.
But these cookies, and the bar that I modeled them after are decidedly holiday-ish.
Look, I don’t make the rules.
Let’s talk about the hows…
First off, take a gander at those white chocolate chips up there. They are mini.
MINI.
MINI WHITE CHOCOLATE CHIPS!
You guys, I died.
Why aren’t mini white chips a thing? I mean, mini chocolate chips are everywhere, all the time.
Anyhow, I went ahead and googled the nonsense of mini white chocolate chips and low and behold they sell them on amazon.
You guys so need these.
Also, chip makers of the world, please start selling these at the regular store. Thanks.
Moving on.
Dried Cranberries, or Craisins…whatever you want to call them. Chop them up. Just a leetle bit.
Put all that into you cookie dough and bake them up!
Also, the cookie dough that I used has cream cheese and butter base, which is a fantastic combo!
While your cookies are cooling, make your frosting.
It’s a pretty simple white chocolate cream cheese frosting. And spread it all over your cooled cookies.
Then get to spranklin’ on some more Craisins.
And if you’re feeling fancy, drizzle white chocolate all up on there.
Bliss.
Print
Cranberry Bliss Cookies
Description
makes 36 cookies
Ingredients
Cookies
- 3/4 cup butter, room temperature
- 2 oz cream cheese, room temperature
- 1 1/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups flour
- 1 cup white chocolate chips
- 3/4 cup coarsely chopped dried cranberries
Frosting
- 6 oz cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1/2 cup white chocolate chips, melted
Topping
- 1/2 cup coarsely chopped dried cranberries
- 1/2 cup white chocolate chips, melted
Instructions
- In bowl of stand mixer cream butter and cream cheese together until smooth.
- Beat in brown sugar for 1-2 minutes until fluffy.
- Add in eggs, vanilla, baking soda and salt and beat until evenly mixed. Turn mixer to low and add in flour.
- Stir in white chocolate chips and chopped cranberries. Chill dough for 2 hours or overnight.
- Preheat oven to 375°. Line baking sheets with parchment paper.
- Drop dough on baking sheet about 2 inches apart and bake for 9-11 minutes, until edges are golden and centers are just set.
- Transfer to wire rack to cool.
Frosting
- Beat cream cheese and butter together until smooth. Mix in powdered sugar and beat until creamy. Finally mix in melted white chocolate, beating until incorporated.
- Spread frosting on top of cookies.
Topping
- To garnish, sprinkle remaining chopped dried cranberries on top of cookies, evenly distributing them among all the cookies. Finally, drizzle melted chocolate on top.
I make this recipe every year I weigh out my ingredients, and as we know humidity can play such a factor. It would be extremely helpful if you would post the amount of flour in grams you use. For whatever reason the cookies spread out to be way too thin this year, also I’m assuming you are using all purpose flour. My oven temperature is spot on. I use high temperature butter. The only factor that I can figure is the flour I chilled the dough overnight, and my pans are not hot when I put them in the oven to bake the cookies.