Salted Brown Butter Cranberry White Chocolate Cookie Bars.
These chewy cranberry white chocolate cookie bars are one of my favorite treats to make during the holiday season. Brown butter cookie dough, chewy cranberries and melty white chocolate baked up and sprinkled with flaky salt. SO good.
Well that’s a mouthful!
But every bit is just so GOOD that I didn’t think I could leave any part out of the title. These brown butter cookie bars are filled with melty white chocolate and dried tart cranberries, then sprinkled with flaky sea salt.
Heaven on earth, I tell you!
And I’m not even a big cranberry person.
See also: I say this every single time I make a recipe with cranberries. SORRY.
These are the chewiest cookie bars with some delish holiday flavor. I used the base of my brown butter chocolate chip cookie recipe. That recipe is wildly popular and you guys love it!
So do we.
A cookie bar that can be made ahead of time and holds up well? Now that’s the ticket. These make everyone happy.
And I’ve swapped the add-ins so many times that I’ve lost count. It’s a very versatile and forgiving recipe if you’re just switching up the chocolate, or adding nuts and seeds or something like that.
These are a nice change to a classic chocolate chip cookie during the holiday season. And perfect on a cookie tray!
I live for that crackly top.
Give me this and an afternoon cup of coffee. No better December day.
Chewy with some salty crunch. THE BEST.
Salted Brown Butter Cranberry White Chocolate Cookie Bars
Salted Brown Butter Cranberry White Chocolate Cookie Bars
Ingredients
- 1 cup unsalted butter
- 1 ½ cups light brown sugar packed
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces high-quality white chocolate, chopped
- 1 cup dried cranberries
- maldon flaked salt, for topping
Instructions
- Preheat the oven to 350 degrees F. Have a 9x13 inch baking dish out.
- In a small bowl, whisk together the flour, baking soda and salt.
- Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool slightly. Take a pastry brush and brush a bit of the butter all over the bottom and sides of the 9x13 inch dish.
- Place the brown sugar in a large bowl. Pour in the brown butter and mix until combined and smooth - the sugar will somewhat dissolve. Add the eggs one at a time, stirring immediately after so they don’t cook if the butter is still warm. Stir in the vanilla extract.
- Use a wooden spoon to stir in the dry ingredients until they are almost combined. Stir in the white chocolate and cranberries until they are evenly dispersed.
- Press the mixture into the buttered dish. Bake for 25 to 30 minutes, or until the top is golden brown and set in the center. Remove the dish and immediately sprinkle the top with flaked salt.
- Let cool completely before slicing into squares.
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Dip in the coffee too!
3 Comments on “Salted Brown Butter Cranberry White Chocolate Cookie Bars.”
The original version of these bars are BY FAR my most made baked good of all time. I have basically memorized the ingredients and have made them more times than I can count! They are ALWAYS a hit! can’t wait to try this new version for the holidays!
These remind me of the Starbucks Bliss bars
I made the recipe exactly as directed, and they were delicious! I will definitely remake.