Name: Cranberry Toffee Cheesecake Cookies
Prep time: 15 min
Cook time: PT-491166H36M50S
Total time: 45 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup dried cranberries; 1/2 cup toffee bits (such as Heath or homemade)

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Cranberry Toffee Cheesecake Cookies are soft, creamy, and packed with bursts of tart cranberries and sweet, buttery toffee bits. With a rich, cheesecake-style dough as the base, these cookies are like little bites of holiday magic. I love baking them during the colder months when I want something cozy and festive, but they’re so good, I find myself making them year-round.

Why You’ll Love This Recipe

I love this recipe because the cookies are soft, slightly chewy, and filled with texture and flavor in every bite. The cheesecake dough adds a creamy richness, while the cranberries give them a tart pop that balances the sweetness of the toffee. They’re easy to make, freeze well, and are perfect for gifting, cookie exchanges, or adding to a holiday platter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Dried cranberries
Toffee bits (such as Heath or homemade)

Directions

I start by creaming together the butter, cream cheese, and both sugars until light and fluffy.
I mix in the egg and vanilla until well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
I fold in the dried cranberries and toffee bits evenly.
I chill the dough for at least 30 minutes to make it easier to scoop and to keep the cookies from spreading too much.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop the dough into balls and place them on the baking sheets, spacing them out.
I bake for 10–12 minutes, just until the edges are set and the centers are slightly soft.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies and takes roughly 45 minutes, including chilling time. Baking time is 10–12 minutes per batch, making this a quick and manageable bake for any occasion.

Variations

Sometimes I swap the dried cranberries for dried cherries or use white chocolate chips in place of the toffee bits. I’ve also added orange zest to the dough for a citrus twist that complements the cranberries beautifully. For a nutty version, chopped pecans or walnuts are a great add-in.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy. To freeze, I chill the dough balls, then freeze them and bake directly from frozen (just adding 1–2 extra minutes of bake time). Baked cookies can also be frozen for up to 2 months.

FAQs

Can I use fresh cranberries?

Dried cranberries work best because they don’t add extra moisture to the dough. Fresh or frozen can make the cookies too soft unless chopped and dried slightly.

Do I have to chill the dough?

Yes. Chilling helps control spreading and gives the cookies a nice chewy texture. I recommend at least 30 minutes, but overnight is fine too.

Can I use store-bought toffee bits?

Absolutely. I usually use pre-chopped toffee bits for ease, but homemade toffee works great if I have it on hand.

Can I make these gluten-free?

Yes. I substitute a 1:1 gluten-free flour blend, and they still come out soft and flavorful. Just be sure to check that the toffee bits are gluten-free too.

How do I keep the cookies soft?

I don’t overbake them. I remove them when the edges are set but the centers still look slightly soft—they continue to firm up as they cool.

Conclusion

Cranberry Toffee Cheesecake Cookies are a unique and irresistible treat with the perfect mix of creamy, chewy, tart, and sweet. Whether I’m baking a batch for a party, a cookie tin, or just for myself, they always hit the spot. With their festive flavor and soft texture, these cookies are a must-try for anyone who loves a twist on a classic.