cranberry bliss cookies.

These cookies are pure bliss, just like their name says. 

These cranberry-white chocolate chip cookies are soft, moist, and perfect. Added bonus? They are smothered with a cream cheese frosting that has white chocolate in it! Did you know cream cheese frosting could get any better?  I sure didn't.

Try these now! You won't be disappointed.  

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Ingredients

Cookies
• 3/4 cup butter, room temperature
• 2 oz cream cheese, room temperature
• 1 1/4 cup light brown sugar
• 2 eggs*
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/4 cups flour
• 1 cup white chocolate chips
• 3/4 cup dried cranberries
Frosting
• 6 oz cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup white chocolate chips, melted
Topping
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips, melted

Directions

1. In bowl of stand mixer cream butter and cream cheese together until smooth.
2. Beat in brown sugar for 1-2 minutes until fluffy.
3. Add in eggs, vanilla, baking soda and salt and beat until evenly mixed. Turn mixer to low and add in flour.
4. Stir in white chocolate chips and chopped cranberries. Chill dough for 2 hours or overnight.**
5. Preheat oven to 375°. Line baking sheets with parchment paper.
6. Drop dough on baking sheet about 2 inches apart and bake for 9-11 minutes, until edges are golden and centers are just set.
7. Transfer to wire rack to cool.
Frosting
8. Beat cream cheese and butter together until smooth. Mix in powdered sugar and beat until creamy. Finally mix in melted white chocolate, beating until incorporated.
9. Spread frosting on top of cookies.
Topping
10. To garnish, sprinkle remaining chopped dried cranberries on top of cookies, evenly distributing them among all the cookies. Finally, drizzle melted chocolate on top.***

*I ran out of eggs so I substituted applesauce. I used 1/3 cup applesauce per egg. You can also use these substitutions: http://www.pinterest.com/pin/30821578673467398/

**I would recommend chilling them longer than 2 hours, possibly even overnight (if you can wait that long). My first batch in the oven spread a lot so I froze each scoop of cookie dough on a baking sheet for about 10 minutes before I baked them.

***As you can see, I didn't do this step because I was feeling a little lazy. They were just fine without the drizzled chocolate but the extra chocolate definitely wouldn't hurt!

Thank you Cookies and Cups for this yummy cookie recipe!