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Cranberry Bliss Cookie Cake

Ashley Manila
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Ingredients
 

  • 12 tablespoons unsalted butter, melted
  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 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 cranberries, chopped
  • 3/4 cup white chocolate, chopped

FROSTING:

  • 1 package (8 ounces) cream cheese, softened
  • 1 1/2 cups confectioners sugar
  • 3 teaspoons orange zest
  • 8 ounces white chocolate, melted
  • 3/4 cup dried cranberries, 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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