Easy Cranberry and
White Chocolate Cookies
Yield: 2 ½ Dozen Cookies
1 Package Butter Cake Mix
1 Stick Unsalted Butter, Room Temperature
1 8oz. Package Cream Cheese, Room Temperature
1 Tsp. Vanilla Extract
2 Tablespoons Seville Orange Peel
1/2 Teaspoon Vanilla Bean Sea Salt
2 Tablespoons Ground Pink Peppercorns
1 Cup Dried Cranberries
3/4 Cup Chopped Walnuts
3/4 Cup White Chocolate Chips
1 Cup Coconut (Optional)
We developed this recipe after experiencing huge success with our Easy Black Forest Cookie. At the time, we were mildly embarrassed by how easy those cookies were, but when we started receiving rave reviews on those beauties, we decided to try a ‘blond’ version. These turned out to be every bit as delicious – decadent really, especially when we added the coconut – so we felt we should share the recipe with you. After all, every home chef needs to have a few tricks up his or her sleeve. This is one of them!
Preheat oven to 350 degrees. Line a baking sheet with parchment. Using an electric mixer fitted with paddle attachment, blend together cake mix, butter, cream cheese, extract, and orange peel. Add cranberries, walnuts, white chocolate chips, and coconut (if using). Mix together until dough has formed.
Chill cookie dough for about 30 minutes. Form dough into 1 ½” inch balls, roll in vanilla bean sugar and place on prepared cookie sheet. Bake on middle rack of oven for 10-13 minutes until done. Remove from oven and allow to cool on cookie sheet for 2-3 minutes. Move cookies to baking rack to cool completely before serving.