Cranberry And White Chocolate Sheet Pan Cookie Bars – a delicious recipe with Butter, Light Brown Sugar, u00bc, Egg, Flour, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Spray a 10 x 15 sheet pan with cooking spray. Cut a piece of parchment paper so that paper hangs over each short side by 1 inch. Press the paper into the pan; the cooking spray will help to anchor the paper. Set aside.
2
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars for 2 minutes. Add egg and mix until incorporated.
3
Gradually add flour and baking powder, mixing until just combined. Fold in dried cranberries and white baking chips.
4
Spread and/or press the dough into the prepared sheet pan. Try to spread the dough across the sheet as evenly as possible.
5
Bake for 20 minutes. Allow the cookies to sit in the pan for 15 minutes. Using a pizza wheel, slice the cookies into the desired size. I typically create 18 to 24 cookie bars.
6
Note: There are a number of fruit juice infused dried cranberries on the market. I tested this recipe using both regular cranberries and cherry-juice infused cranberries. Any flavor would work very well!
757
kcal
Calories
18
g
Fat
138
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ Tablespoons Salted Butter, 1 cup Light Brown Sugar, 1/4 cups Granulated Sugar, 1 Egg, and more.
Yes, Cranberry And White Chocolate Sheet Pan Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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