Every year I look forward to the Cranberry Bliss Bars from Starbucks. Growing up my mom surprised me one day and make her own version of the bars from a recipe she found online! Years later we are still making these cookies and they are just as good as ever. I normally only make these cookies during holiday time but when your friend is having a birthday and begs you for them, you make them in May!
Cranberry White Chocolate Cream Cheese Cookies
Cookie Base:
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Frosting:
- 1 (8 oz.) bar cream cheese, room temperature
- 1/2 cup white chocolate chips melted
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Topping:
- 1 cup dried cranberries, roughly chopped
- 1/4 cup white chocolate chips melted
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.
Mix together the butter and sugars together until well combined. Add in the eggs one at a time beating until mixed. Add the vanilla, then slowly add the dry ingredients until well-combined. Fold in the white chocolate chips and cranberries.
Cover and refrigerate dough for at least 1 hour. After refrigerated place the cookies on a lined baking sheet. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. The cookies will set as they cool. Frost once cooled.
Frosting:
Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. Add in the vanilla then turn speed to low and add the powdered sugar until the frosting is smooth.
Spread the frosting on the cooled cookies and top with chopped dried cranberries and white chocolate chips.
Recipe inspired by: Gimme Some Oven
The Pixley Hill 