White Chocolate Cranberry Muffin Cookies
By: Linda Bonwill - World Class Cooking
A Brew-tiful Twist On Cookie Bliss
These muffin cookies are soft, rich, and filled with a smooth cranberry center that steals the show. The secret?
White Chocolate Cranberry Coffee is brewed right into the sauce, giving it a gentle roasted flavor and a touch of sweetness that complements the tart fruit. Topped with delicate white chocolate shavings, each bite delivers a mix of buttery comfort and bright, coffee-kissed cranberry flavor.
These cookies are the perfect hand-held treat for parties, coffee breaks, or anytime you want to impress with something a little different.
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: White Chocolate Cranberry 8 oz. Bag Ground
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon, ground
- 1/4 tsp salt
- 2 sticks butter
- 1 cup brown sugar
- 1/2 white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup Cranberry Sauce, pureed (see recipe below)
- 4ozs white chocolate bar
Instructions
- Mix together the flour, baking soda, cinnamon, and salt in a mixing bowl. In a separate bowl, whisk together the sugars, eggs, and vanilla. Fold together the dry ingredients with the wet ingredients until well incorporated. Spoon into mini muffin tins, filling halfway.
- Bake in a pre-heated 350-degree oven for approximately. 15-18 mins or until golden brown. Remove from the oven and cool.
- While the cookies are cooling, add the cranberry sauce to a medium-sized processor. Puree the sauce until it is smooth and not lumpy. Add the sauce to a piping bag or small plastic storage bag. Snip a small corner of the bag to allow the sauce to squeeze out from the bag.
- With a round object, press the center of each cookie halfway down. Squeeze the cranberry filling into the center hole, filling to the top of the cookie.
- White Chocolate Shavings: Take the white chocolate bar and shave it with a cheese grater or microplane grater. Sprinkle the chocolate over the cookies to represent snow.
Cranberry Sauce (Made from dried cranberries)
Ingredients
- 1 cup White Chocolate Cranberry Coffee, brewed
- 1 1/2 cups dried cranberries (8ozs)
- 1 cup cranberry juice (I use pure)
- 2 TBSP white wine, optional
- 1/2 - 3/4 cup granulated sugar
- 1 tsp ginger, minced
- orange peel (size of a thumb)
- 1/2 tsp salt
- 2 TBSP cornstarch
- 1/4 cup water
Instructions
- Brew a pot of delicious White Chocolate Cranberry Coffee. Reserve 1 cup, and drink the rest.
- Add the cranberries to a small saucepan. Pour the hot coffee over the cranberries. Let it sit for 30 mins.
- Place the pot on the burner and bring on a simmering temperature. Add the juice, wine, sugar, ginger, orange peel, and salt. Stir every few minutes until the sugar is dissolved. Simmer for approx. 30 mins.
- Mix together the cornstarch and water in a small bowl until the cornstarch dissolves. Add it to the cranberries in the pot. Stir and let it thicken. Remove from the heat when the desired thickness is reached.
NOTE: he sauce will thicken further as it cools.