Cranberry Bliss Cookies... When I first saw this recipe on Cookie and Cups' website, I instantly loved the look of the cookie.... and well, the name too:). Of course, I filed it in my " to do list of cookies"... and am SO glad I made them!
Funny thing is, I always add my own spin to most recipes, and I chose to do so with this one as well. But I am sure staying true to the original will yield a fantastic cookie as well... but I'll post my version because I loved the changes and plan on making them this way in the future.
I ended up subbing in a bit of coconut oil for some of the butter, just because I like the flavor coconut oil imparts to cookies. And because I love to play around with flavors, I added a bit of "everything"... enough to make the cookie unique, but not too much as to overpower the cookies. A little bit of spice always works:).
While the original cookie had a frosting and topping added to the cookies... similar to the Cranberry Bliss Bars from Starbucks, I chose to omit them for these cookies. It's kind of interesting I did that, because the topping and frosting is what originally attracted me to the cookies in the first place. However, I just felt the cookies were amazing as is... maybe it was because I made them smaller and loved how pillowy soft they looked.
If you are interested in making the topping and frosting as well, do feel free to check the original recipe in the link below. I suppose if I would have made my cookies bigger and flatter I might have been tempted to add the frosting and topping... Actually, I might do that next time, as they sure look pretty all frosted up:).
These cookies are quite ideal for a Christmas cookie exchange.... especially if you frost them with tiny bits of chopped cranberries....they'll be quite festive looking. Hope you enjoy...
You will need: adapted from Cookies and Cups
1/2 cup butter, room temperature
1/4 cup coconut oil, not melted2 oz cream cheese, room temperature
1 1/4 cup light brown sugar
2 eggs
2-3 drops almond extract*
2 tsps vanilla extract
2-3 drops rum extract*
1 tsp baking soda
pinch salt
pinch nutmeg*
pinch ginger*
pinch cinnamon*
2 1/4 cups flour
1 cup white chocolate chips(I used Toll House)
3/4 cup coarsely chopped dried cranberries
* can be optional
Directions:
1. Using an electric mixer, cream butter, coconut oil and cream cheese together until smooth.
2. Add brown sugar and beat for and additional 1-2 minutes... or until fluffy.
3. Add eggs, vanilla (and optional extracts, if desired), baking soda, salt and optional nutmeg, ginger, cinnamon, if desired. Beat until thoroughly combined.
4. Add flour and combine on low speed.
5. Stir in white chocolate chips and chopped cranberries.
6. Remove and chill dough for at least 2 hours ... or overnight.. can even freeze dough.
- Preheat oven to 375° F.
- Line baking sheets with parchment paper.
8. Bake for 7-11 minutes, depending on size... or until edges are golden and centers are just set.
9. Remove and cool completely.
Note: I made another variation using the basic dough... with dried strawberries chocolate chips and all butter, omitting coconut oil then drizzled with white chocolate.... the cookies were still good, but somehow I much preferred the coconut oil version and white chocolate chips with cranberries.
