Cranberry Bliss Cookie Cake
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Cranberry Bliss Cookie Cake
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 12 tablespoons unsalted butter melted
- 1 1/4 cups dark brown sugar packed
- 1/4 cup granulated sugar
- 2 egg large, at room temperature
- 1 1/2 teaspoons vanilla extract pure
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup dried cranberry chopped
- 3/4 cup white chocolate chopped
FROSTING:
- 1 cream cheese package (8 ounces), softened
- 1 1/2 cups confectioners sugar
- 3 teaspoons orange zest
- 8 ounces white chocolate melted
- 3/4 cup dried cranberry chopped
Instructions
- Preheat oven to 350 degrees (F).
- In a large bowl combine the melted butter and both sugars, beat well. Beat in eggs, one at a time, then add vanilla.
- In a separate bowl combine the flour, baking powder, salt and cinnamon; stir well to combine. Add flour mixture to butter mixture, whisking the two together *just until combined. Stir in cranberries and white chocolate (batter will be VERY thick).
- Spread into prepared pie dish, smooth the top down with a rubber spatula, pressing the center down and the sides up.
- Bake for 20 minutes, then cover the top with aluminum foil and bake for another 20-25 minutes, or until a toothpick inserted near the center comes out clean (the edges should be set but the center will still be quite soft). Cool on a wire rack until completely cooled (the center will firm up a lot during this time).
For frosting:
- In a large bowl beat the cream cheese, confectioners' sugar and orange zest until smooth. Add half of the melted white chocolate; beat until completely combined.
- Once the cookie cake has completely cooled, spread the frosting over the top. Sprinkle with cranberries and then drizzle the remaining white chocolate on top. Cut into pieces with a sharp knife. Store in the refrigerator until serving.
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