Cranberry Bliss Cookies
Cranberry Bliss Cookies~just like the original bars from Starbucks only in a chewy cookie version. Perfect for the holidays! Cranberry Bliss Cookies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup~ 2 Sticks Butter, At Room Temperature
- 1 Cup Sugar
- 1 Cup Brown Sugar Firmly Packed
- 2 Large Eggs
- 2 Teaspoons Vanilla
- 1 Cup White Chocolate Chips
- 1 Cup Dried Cranberries
- 12 Ounce~1 1/2 Blocks Cream Cheese, At Room Temperature
- 3/4 Cup White Chocolate Chips Melted in the Microwave
- 1 1/2 Teaspoons Vanilla
- 3 Cups Powdered Sugar
Drizzle and Topping:
- 1 1/2 Cup Dried Cranberries Roughly Chopped
- 1/2 Cup White Chocolate Chips Melted in the Microwave
- 1 ~2 Teaspoons White Crisco Optional
Make the Cookie:
Preheat the oven to 350 degrees.
In a small mixing bowl, combine the flour, baking soda, and salt; set aside.
Cream together butter and sugar with an electric mixer until pale and fluffy, about 2 minutes. Add the eggs, one at a time, mixing after each addition. Gradually add flour mixture. Mix until well combined. Add the chocolate chips and cranberries and mix until evenly incorporated.
Cover, and chill for at least 1 hour. Drop a rounded medium cookie scoop full of dough onto silicone baking mat or parchment lined cookie sheet, 2 1/2 inches apart. Bake until edges begins to brown, about 10-12 minutes. Allow cookies to cool on baking pan about 10 minutes, then remove to a wire baking rack and cool completely.
Make the Frosting:
In a medium mixing bowl, mix together the cream cheese, melted white chocolate and vanilla with an electric mixer. Gradually add the powdered sugar, mixing until smooth.
Spread the completely cooled cookies with a layer of frosting.
Sprinkle with chopped cranberries.
Calories: 175kcal | Carbohydrates: 35g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 91mg | Potassium: 47mg | Fiber: 0g | Sugar: 27g | Vitamin A: 0.3% | Vitamin C: 0% | Calcium: 2.6% | Iron: 2.9%