White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are a combo of sweet and tart. They’re perfect for Christmas and you can even turn them into bars!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings

Calories 164kcal

⅓ cup butter softened
¼ cup shortening
½ cup (100 grams) granulated sugar
¼ cup (55 grams) packed, light brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups (150 grams) all-purpose flour scoop into measuring cups with a spoon and level with the back of a knife
3.4 oz JELLO instant cheesecake pudding mix
½ teaspoon baking soda
¼ teaspoon salt
1 cup white chocolate chips
½ cup chopped Craisins dried cranberries

Preheat the oven to 350˚F.
Beat the butter and shortening until smooth.
Add the granulated sugar and brown sugar. Beat for 2-3 minutes until light and fluffy.
Beat in the egg and vanilla for 1-2 minutes.
In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir until combined.
Stir in the white chocolate chips and chopped dried cranberries.
Use a #40 dough scoop (about 2 tablespoons) to scoop 9 balls of cookie dough onto a parchment-covered baking sheet with at least 2 inches between them. Press down on each ball of dough with a glass to flatten it slightly.
Bake at 350˚F for 8-10 minutes.
Continue with the remaining dough, allowing the baking sheets to cool between batches.

Press the dough into a 9-inch square pan lined with parchment paper.
Bake it at 350˚F for 24-27 minutes.
Cool, and then use the parchment to lift the bars from the pan.
Cut the bars into squares. Drizzle with melted white chocolate chips and sprinkle with chopped dried cranberries.
To make copycat Starbucks Cranberry Bliss Bars, cut them into triangles, frost with cream cheese frosting or cream cheese buttercream, top with chopped dried cranberries, drizzle with melted white chocolate, and sprinkle with orange zest. Frosted bars need to be stored in the fridge or freezer.

Store cooled cookies in an airtight container for 3-4 days or in the freezer for up to a month.