White Chocolate Cranberry Shortbread Blondies
White Chocolate Cranberry Shortbread Blondies are one of those rave desserts you’ll love. I made these cookies for our Christmas Cookie Extravaganza this year and everyone kept raving about how much these loved these bars. They have a delicious shortbread dough that’s filled with Craisins and white chocolate chips. Real white chocolate chips–not vanilla chips. Then I sprinkled more white chocolate chips over the top of the batter before baking. Superb!
Follow Me On Instagram!
After I divvied up the cookies for John’s work place (probably about a thousand cookies), I decided to make a bunch more (probably another 700-800) for friends, staff and elders at our church. I made several variations of this cookie including Peppermint Blondies and Heath Toffee Blondies. I had one guy tell me he liked how I put different things in each one so that there was a wide variety of flavors and everything wasn’t chocolate or apricot or whatever.
These blondies are pretty simple to make yet they’re big on taste and texture. If you enjoy the combination of white chocolate and cranberries, then this cookie is definitely for you! The extra nice thing about these bars is that you can make them all year round. You won’t have to hunt down the ingredients like what’s required in some recipes. And you will be able to drool over these fabulous cookies 365 days a year! 🙂
White Chocolate Cranberry Shortbread Blondies will soon become your favorites!
When we divvied these cookies out in our Christmas Cookie Extravaganza baskets (trays) this year, this one was one we got rave reviews over.
I guarantee if you take a tray of these cookies to your office, they’ll will disappear in short order.
Here’s what I did.
I used these ingredients. Make sure you get REAL white chocolate chips. NOT white chips or premiere vanilla chips. They are not the same thing.
Soften butter. Place in a mixing bowl with sugar, powdered sugar, eggs, oil, cream of tartar, baking soda, salt and vanilla.
Cream with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add craisins and white chocolate chips.
Stir ingredients well with a wooden spoon to combine.
Press ingredients into a greased 12×17″ cookie sheet. Top with remaining white chocolate chips.
Bake at 350 for about 30-35 minutes or until a toothpick inserted in center comes out clean. Cool completely before cutting into bars.
Your company is sure to love these dreamy bars.
Every bite of White Chocolate Cranberry Shortbread Blondies will have you drooling!
White Chocolate Cranberry Shortbread Blondies are great to make for Christmas Cookie Exchanges and other holiday baking.
Here’s the recipe.
WHITE CHOCOLATE CRANBERRY SHORTBREAD BLONDIES
(My own concoction)
White Chocolate Cranberry Shortbread Blondies
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 5 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 12 oz. bag white chocolate chips divided use (NOT vanilla chips or premiere white baking chips)
- 1 cup craisins
Instructions
- Cream together butter, canola oil, sugars, eggs, vanilla, baking soda, cream of tartar and salt in a large mixing bowl with electric mixer.
- Add flour, one cup white chocolate chips and craisins and stir with a wooden spoon until very thoroughly mixed.
- Press dough into a greased 11x17” jelly-roll style cookie sheet.
- Sprinkle with remaining white chocolate chips.
- Bake at 350° for 30-35 minutes or until lightly golden brown on top.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Here’s a cookie for you!
The combination of white chocolate and cranberries is delightful.
These cookies are so easy to make and so delectable to the taste buds!
You may also enjoy these delicious recipes!
White Chocolate Cranberry Macadamia Blondies
White Chocolate Cranberry Macadamia Cheesecake Brownies
Cranberry Nut Vanilla Chip Bars
White Chocolate Cranberry Shortbread Blondies
Equipment
- 1 11×17" jelly roll pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 5 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 12 oz. bag white chocolate chips divided use (NOT vanilla chips or premiere white baking chips)
- 1 cup craisins
Instructions
- Cream together butter, canola oil, sugars, eggs, vanilla, baking soda, cream of tartar and salt in a large mixing bowl with electric mixer.
- Add flour, one cup white chocolate chips and craisins and stir with a wooden spoon until very thoroughly mixed.
- Press dough into a greased 11×17” jelly-roll style cookie sheet.
- Sprinkle with remaining white chocolate chips.
- Bake at 350° for 30-35 minutes or until lightly golden brown on top.
- Cool completely.