3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
1 (8 oz.) bar cream cheese, room temperature
1/2 cup white chocolate chips, melted
1 tsp. vanilla extract
2 cups icing sugar
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted
Preheat oven to 350.
In a small bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy. Add the eggs one at a time. Slowly add in the dry ingredients. Fold in the white chocolate chips and cranberries. Cover and refrigerate for an hour.
Cover a baking sheet with parchment paper and drop tablespoons of the dough onto paper. Bake for 10 minutes. Leave cookies to cool.
To make the frosting, in the bowl of an electric mixer, beat the cream cheese and melted white chocolate. Add the vanilla, reduce speed to low and add the icing sugar and beat until smooth.
Spread the frosting on the cookies, top with the chopped cranberries and a drizzle of white chocolate.