These chewy cranberry white chocolate cookie bars are one of my favorite holiday treats. Brown butter cookie dough folds in chewy dried cranberries and melty white chocolate, then the bars are finished with a sprinkle of flaky sea salt. Truly irresistible.
That description might be long, but it says it all.
These brown butter cookie bars combine deep, nutty browned butter with tender, chewy cookie texture, tart dried cranberries and creamy white chocolate. A light dusting of flaky salt balances the sweetness.
They’re holiday-perfect — comforting, slightly crunchy on top, chewy inside, and easy to make ahead.
Full disclosure: I’m not normally a huge cranberry person, but these bars convert me every time. The tartness of the cranberries complements the sweet white chocolate and brown butter beautifully.
The base for these bars comes from a favorite brown butter cookie-bar recipe, adapted here with cranberries and white chocolate for a festive twist. The recipe is forgiving, so you can swap mix-ins — try different chocolates, or toss in toasted nuts and seeds for extra texture.
These bars are a welcome change from classic chocolate chip cookies on a holiday cookie tray. They travel well and can be made ahead, which makes them great for parties and gifting.
I love the crackly top and the contrast of chewy interior with a salty crunch on top — that texture combination is everything.
Serve with an afternoon cup of coffee for a cozy December treat.
Chewy, sweet, tart and slightly salty — these bars are a holiday highlight.
Salted Brown Butter Cranberry White Chocolate Cookie Bars
Salted Brown Butter Cranberry White Chocolate Cookie Bars
Pin Recipe
Leave a Review »
Ingredients
- 1 cup unsalted butter
- 1 ½ cups light brown sugar packed
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces high-quality white chocolate, chopped
- 1 cup dried cranberries
- maldon flaked salt, for topping
Instructions
-
Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish.
-
In a small bowl, whisk together the flour, baking soda and salt.
-
Melt the butter in a skillet over medium heat. Cook until the butter foams and brown bits begin to form on the bottom, stirring occasionally. Once browned, remove from heat and stir about 30 seconds more, then let cool slightly. Brush a little of the brown butter over the bottom and sides of the baking dish.
-
Place the brown sugar in a large bowl. Pour in the brown butter and mix until smooth; the sugar will partially dissolve. Add the eggs one at a time, stirring after each to prevent cooking if the butter is still warm. Stir in the vanilla.
-
Use a wooden spoon to stir in the dry ingredients until almost combined. Fold in the chopped white chocolate and dried cranberries until evenly distributed.
-
Press the mixture into the prepared baking dish. Bake 25 to 30 minutes, until the top is golden and the center is set. Remove from the oven and immediately sprinkle with flaky salt.
-
Allow to cool completely before cutting into squares.
Did you make this recipe?
Tag your photos with #howsweeteats to share your version. We appreciate seeing your creations!
These bars are fantastic dipped in coffee — enjoy.