White chocolate cranberry bliss cookies made with dried cranberries and white chocolate chips are festive and delicious Christmas cookies inspired by Starbucks’ cranberry bliss bars. With chewy, buttery centers and slightly crispy edges, you won’t want to share these holiday cookies!
When it comes to cookies, I'm 100% a chocolate chip cookie fan the majority of the year. But during the holidays, I love a festive treat, too. One of my favorite flavor combinations for Christmas is cranberry and white chocolate - I'll never turn down a cranberry bliss cookie, especially when they're this good!
What are Cranberry Bliss Cookies?
These cranberry bliss cookies are named after the famous treat from Starbuck coffee shops - the cranberry bliss cars that appear around the holidays. But instead of a bar cookie, these cranberry bliss cookies are a classic round, buttery cookie with crispy edges, chewy centers, and loaded with dried cranberries and white chocolate chips!
Why You'll Love Them
If you're a fan of the white chocolate and cranberry combination, you'll swoon over these big, chewy cookies! Rehydrating the cranberries just a bit before adding them to the dough makes them more plump and delicious, while a touch of cornstarch in the brown sugary dough gives them just the right texture - soft centers and crispy edges. They're the perfect cookies for sharing with loved ones during the holidays! Or keep them for yourself - I won't tell!
The Ingredients
- Dried Cranberries
- Hot water - For soaking the cranberries. I like to get it right around boiling.
- Baking Soda
- Butter - I always use salted butter to offset the sweetness in cookies.
- Brown Sugar
- Sugar
- Eggs - One egg plus one yolk.
- Vanilla
- Flour - I use white whole wheat flour, but all purpose is great, too.
- Cornstarch
- Salt
- White Chocolate Chips
How To Make White Chocolate Cranberry Bliss Cookies
- In a small bowl, mix the cranberries with the baking soda and hot water. Let them sit for a few minutes to soak up the liquid.
- Cream the butter and sugars together with a stand mixer or hand mixer until light and fluffy.
- Add the egg, yolk and vanilla and mix again.
- Add the flour, cornstarch and salt and mix again until combined.
- Stir in the cranberries (including any liquid left) and the chocolate chips.
- Chill the dough for 30 minutes.
- Scoop into 3 tablespoon balls and place on a baking sheet lined with parchment or a silicone baking mat. Bake at 300°F for 10-12 minutes, or until the edges are just barely golden.
- Let the cookies cool completely on the baking sheet before removing them.
Pro Tips For Baking The Best Cookies
- The key to the perfect texture is to not over-bake cookies. They won't look done when you take them out of the oven, but if you let them cool on the baking sheet for 10-15 minutes, they'll set up beautifully.
- If your oven tends to run cold, you may need to increase the temperature to 350°F, or bake 3-4 minutes longer.
- If there is still a little liquid in the bowl with the cranberries, don't worry about it. Just dump the whole thing into the bowl when mixing them into the dough.
- If you're making larger or small cookies, adjust the baking time accordingly. Bake about 2 minutes less for smaller cookies, or 2 minutes more for larger cookies.
More Holiday Cookies You'll Love
- Peppermint Bark Icebox Cookies
- The Best Cutout Sugar Cookies With Icing
- Cocodates (No Bake Coconut Date Cookies)
- Pecan Snowball Cookies (Pecan Puffs)
- Cranberry Pistachio Shortbread Cookies
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PrintWhite Chocolate Cranberry Bliss Cookies
White chocolate cranberry bliss cookies made with dried cranberries and white chocolate chips are festive and delicious Christmas cookies inspired by Starbucks’ cranberry bliss bars. With chewy, buttery centers and slightly crispy edges, you won’t want to share these holiday cookies!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: about 18 large cookies 1x
- Category: Cookies
- Method: baked
- Cuisine: American
Ingredients
- 1 cup dried cranberries
- 2 tablespoons hot water (about boiling temperature, or a little below)
- 1 teaspoon baking soda
- ¾ cup butter, room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 yolk
- 2 teaspoons vanilla
- 1 ½ teaspoons cornstarch
- Pinch salt
- 2 ¼ cups white whole wheat flour (or all purpose flour)
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 325° F.
- In a small bowl combine the cranberries, hot water and baking soda. Stir and set aside to let the cranberries to soak up the water.
- In the bowl of the standing mixer or in a large bowl with a hand mixer, cream the butter and sugars until light and fluffy.
- Add the vanilla, egg and egg yolk and mix again until combined.
- Add the cornstarch, salt and flour and mix well.
- Stir in cranberries and white chocolate chips.
- Refrigerate dough for at least 20 minutes. Scoop using a large (3 tablespoon) cookie scoop onto a baking sheet lined with parchment or silicone baking mat.
- Bake for 10-12 minutes, or until the edges are just barely golden. They will not appear done, but will firm up as they cool. Let the cookies cool completely on the baking sheet before removing them.
Notes
- If your oven tends to run cold, you may need to increase the temperature to 350°F, or bake 3-4 minutes longer.
- Store cookies in an airtight container at room temperature for up to 4 days.
- If there is still a little liquid in the bowl with the cranberries, don't worry about it. Just dump the whole thing into the bowl when mixing them into the dough.
- If you're making larger or small cookies, adjust the baking time accordingly.
Keywords: cranberry white chocolate chip cookies, white chocolate cranberry cookies, cranberry bliss cookies
This post was originally published December 2015 and has been updated.
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