Cranberry Cream Cheese White Chocolate Chip Cookies
Yields 36 small cookies
Ingredients
- 4 oz (113 g) cream cheese, cold
- ¼ cup (57 g) butter, cold
- 1 Tbsp water
- 1 large egg
- 17.5 oz (496 g) pouch Betty Crocker Sugar Cookie Mix
- 1 cup (120 g) sweetened dried cranberries/craisins
- 1 cup (170 g) white chocolate chips
Instructions
- Beat cream cheese & butter until smooth (If your fridge is really cold, let the cream cheese & butter sit out at room temperature for 15 minutes before creaming together.) Scrape bowl.
- Add water, egg & cookie mix to cream cheese mixture. Blend until incorporated.
- Fold in cranberries & white chocolate chips.
- Scoop dough into balls & place on a parchment lined baking sheet. Gently flatten tops. Bake at 375˚F for 9-10 minutes or until edges are set/very lightly browned.