Cream Cheese Cranberry Chocolate Chip Cookies

There is a time and a place for soft, chewy cookies.

And in my house, that is Every. Single. Day.

Seriously.

I came across this recipe and I was impressed with the idea of adding cream cheese into my cookie dough.

I also learned a recent trick to cookie making that I didn’t know before. If you chill the dough, even for a a few minutes, it makes for a better cookie. I know right?! Who knew this?! And if they did, why in the world did they keep this tidbit of information to themselves?!

Also – Do not over bake your cookies. This is a HUGE error when you are looking for soft, chewy cookies. I know, I know, they don’t look done, but you Must Trust Me on this. If you are looking for just the right soft and chewy, you must follow the time correctly in the recipe. Okay? Okay.

Anyway . . .

As you can imagine, I did not keep the above recipe exactly the same, I tweaked it a bit.

Hubby asked if I could make a cranberry chocolate chip cookie not so long ago and this was the result.

I hope you enjoy the recipe as well as the cookies . . . they are seriously To. Die. For.

Ingredients:

• 1/2 cup butter (1 stick) softened to room temperature
• 2 ounces cream cheese (use the guide on the package)
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated white sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dried cranberries
• 1 cup chocolate chips
• 1/2 cup of white chocolate chips

Directions: 

In a large bowl or stand mixer, cream together your butter and cream cheese until smooth. Add in your brown sugar and white sugar and blend until smooth.

Add in your egg, vanilla extract and mix until well combined.

In a separate large bowl combine your flour, cornstarch, baking soda, and salt. Whisk to combine.

Slowing add your dry ingredients into your wet ingredients. Mix by hand (using a spoon, lol) if need be to combine completely. Add in your cranberries and chips and mix until combined.

Put the dough into the refrigerator for 20-30 minutes. Too much longer and you will have rock hard dough which will be unmanageable.

Using a large cookie scoop or a kitchen tablespoon, make a ball of dough. As you put it on your cookie sheet, flatten the dough with your hand. This will allow them to bake evenly.

** Very Important ** Bake at 350º F for 8-9 minutes. The dough will look shiny and will still be slightly sticky. But when removed at this time, this will allow the cookies when completely cooled to be the most scrumptious soft batch cookies you will ever eat!

Leave the cookies to cool on the tray for at least 5 minutes, then remove to completely cool on your cooling rack. Grab a glass of milk, coffee, or hot tea and enjoy!

In His Grace,

Callie