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We’ve been keeping it pretty low-sugar and low-carb around here for the last few weeks, but it is, after all, Christmas! I had to bake up some treats, even though I did end up freezing more than half of them so we wouldn’t eat too many. It would be really easy to eat a lot of these at once – the cream cheese dough makes them soft, pillowy, and dreamy. I hope you enjoy these white chocolate cranberry cookies!
I have to admit that freezing most of the cookies doesn’t stop me from eating them. They’re also super delicious right out of the freezer! Oh, well, I tried. =)
These cookies are extra special because they replace some butter with cream cheese, which makes them super soft. There really isn’t a cream cheese flavor in the finished cookies, though! You can use cream cheese in a block or in a tub, just don’t use the whipped cream cheese. Or a flavored cream cheese, either – that might taste weird!
The cookies don’t spread much in the oven, but you still shouldn’t pack them in too close on your baking sheet because they are fairly large. I made ping pong ball-sized balls of dough and baked them 9 to a sheet.
You can either bake three separate batches or, if you have a second baking sheet, you can bake two sheets at once if you rotate them top to bottom half way through baking. I lined my baking sheet with my Silpat mat, but you can use parchment paper, instead.
The tart cranberries go so well with the sweet chocolate chips, and the brown sugar gives the cookies a slight caramel flavor. Best of all is their amazing, soft texture – no crunchy cookies that shatter into crumbs here!
As you can tell if you look at my recipes for the last few weeks, I’ve been pretty enthusiastic about cooking with cranberries. I’m kind of sad that, in another week or two, they won’t be “in-season” any more!