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.
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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.
These look so good! They are so tasty and festive!
These cookies are gorgeous! But just a little too sweet for my taste
Made these cookies for a party and they are so pretty. Thank you for the recipe.
Thanks Shelly! I will try that. My Bliss bar recipe calls for a tsp of ground ginger and then 1/4 c. minced crystallized ginger (which I usually only use about a tablespoon since it has some real kick IMO), but I figured that would be too much for cookies.
Shelly! First the Buck-eye brownies and now these…I think I love you! LOL I have a question though, the bliss bars I make have ginger in them and your cookies don’t. I think ginger (crystallized or ground) add so much to it. How much would you recommend I add to this cookie dough to make it over the top? Thanks so much and Merry Christmas!
Sandra in New Mexico
I might start with 1/2 tsp ground ginger and then build on that if you think you need more in the batter!
These are amazing! I love to bake, but I am a bake stuff and give it to other people kind of person (I know, I need to work on my issues) but I are ten of these. Today.
Made today – they are great! I’m assuming that I need to store in the refrigerator?
You are a genius! Hope you are thinking about putting out a cookbook ’cause I am in! Made the Cranberry Bliss and Soft Gingerbread so far- so awesome- thank you!!
Thank you so much for this recipe. They are awesome. I mad these yesterday for my cookie party. I won First place with these! I also made the soft gingerbread cookies, they were great too.
Ohhh, yes! So making these!