Cranberry Pretzel Cookies

Name: Cranberry Pretzel Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 3-1/2 dozen.
Ingredients: 1 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 3/4 cup sugar; 3/4 cup packed brown sugar; 2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups coarsely crushed pretzels (about 1/2-inch pieces); 1 cup dried cranberries; 1 cup white baking chips

These salty and sweet delights are perfect for cookie exchanges. I use cream cheese to make the cookies extra rich. —Meg Bagley, Logan, Utah

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely crushed pretzels (about 1/2-inch pieces)
1 cup dried cranberries
1 cup white baking chips

Directions

Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pretzels, cranberries and baking chips.
Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 11-14 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Originally published as Cranberry pretzel Cookies in Holiday & Celebrations Cookbook 2016