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Cranberry Toffee Cheesecake Cookies

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Soft, creamy cheesecake-style cookies loaded with tart cranberries and sweet toffee bits. Perfectly chewy and festive, ideal for holidays or any cozy treat.

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)

Instructions

  1. Cream together butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
  2. Mix in egg and vanilla until well combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually mix dry ingredients into wet ingredients until a soft dough forms.
  5. Fold in cranberries and toffee bits evenly.
  6. Chill the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop dough into balls and place on prepared sheets, spacing them out.
  9. Bake for 10–12 minutes until edges are set and centers are slightly soft.
  10. Cool on the baking sheet for a few minutes, then transfer to a wire rack.

Notes

  • Substitute dried cranberries with dried cherries or blueberries.
  • Use white chocolate chips instead of toffee bits for variation.
  • Add orange zest for a citrus twist.
  • Fold in chopped pecans or walnuts for a nutty version.
  • Store in an airtight container at room temperature for up to 4 days; freeze dough or baked cookies for longer storage.

Nutrition

Find it online: https://cookedbymaya.com/cranberry-toffee-cheesecake-cookies/