For being a baker, I sure encounter the problem of running out of butter pretty often. You'd think I'd have pounds and pounds stashed in my fridge AT ALL TIMES because basically all baking recipes require the stuff. Nope. I mean I think I do, I really see pounds in the fridge...but then when I go to grab a stick or two I find out all I have is a measly half stick or what not. I mean, come on Christina!
Cookies Made Out of Necessity is what I should have called this recipe. You see, once again I NEEDED a cookie. Totally life or death situation. Plus my husband loves when there's fresh homemade cookies at home waiting for him when he gets off work, so really- its not about me, it's more about serving him! Yeah that's it. Also, we had been meaning to bake up a batch of fresh cookies for a few doctors' offices we frequently attend (like the baby doctor) for a few weeks, and I really needed to get that task done and checked off before the holidays punched me in the face. Basically what I am saying is cookies needed to be made.
So I head to the fridge only to find ONE lone stick of butter and a half a block of cream cheese (haha) where all my million pounds of butter should be. Can you hear the "womp womp" noise of the sad horns playing right now?
This is where I should add, "And I was too lazy to head to the store to buy more ingredients." Because that's also the truth. Honestly Christina. -_-
Pretty embarrassing for the most part, except when it creates recipes like these and these and now these brand spankin' new babies. Because friends, these babies are bomb diggity. Cream cheese in place of butter? Who knew?! Another fun mistake turned awesome-sauce. So soft, light and chewy! The cream cheese adds such an awesome unique texture and light creamy flavor. Bill loved them, I loved them (a little too much) and the baby doctor's office raved and raved.
Yay for not having the butter I needed! So in conclusion to this ridiculous rant, add these cranberry white chocolate cream cheese beauties to your Christmas baking list ASAP, k??
CRANBERRY WHITE CHOCOLATE CREAM CHEESE COOKIES
Makes approximately 47 cookies, if using a 1 1/2" ice cream scoop
For printable recipe, click here
- 4 oz (1 stick) unsalted butter, room temperature
- 4 oz (1/2 package) full fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 1/4 cups all purpose flour MINUS 4 TABLESPOONS
- 4 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
1. Preheat oven to 350°F and make sure your oven racks are in the middle of your oven. Line two sheet pans with parchment paper or silpats and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugars until light and fluffy.
3. While creaming, sift together the all purpose flour (minus the 4 tablespoons), corn starch, baking soda and sea salt. Set aside.
4. Stop mixer, scrape down sides and bottom of bowl and add the eggs and vanilla extract. Turn mixer back on and beat until fully incorporated.
5. Stop mixer again, scrape down sides and bottom of bowl and mix together once more. Turn speed to low and add in the sifted flour mix. Mix together until JUST combined.
6. Finally, add in the white chocolate chips and dried cranberries and mix again until JUST incorporated.
7. Using a 1 1/2" ice cream scoop or tablespoon, scoop dough onto your sheet pan about 1-2" apart. You can also make larger cookies, but keep in mind your baking time will increase.
8. Bake sheet pans in the middle of the oven for 12-15 minutes, turning pans half way to ensure even baking. Cookies are done when they've puffed a bit and are lightly golden brown.
9. Remove from oven and allow to cool 10 minutes on sheet pan before moving to a baking rack to cool completely.