Cranberry Chocolate Chip Cookies
The holiday season is not truly complete without a few scrumptious treats.
These cookies may not be the healthiest option in the kitchen but they are sure to be a crowd pleaser. Soft and light with a crunch in every bite!
Give them a try for your next holiday gathering and be the hostess with the mostest.
Coconut Chocolate Chip Cookie Dough Bars
Ingredients
Cookie Dough Layer
- 1 1/3 cup all purpose flour
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Coconut Layer
- 1/2 cup chopped pecans
- 1/3 cup chocolate chips
- 1 300 ml can sweetened condensed milk
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F and grease or line an 8×8" pan with parchment paper.
- In a large bowl, cream the butter, granulated sugar and brown sugar together. Add the egg and vanilla extract and mix well.
- Fold in the flour, baking soda, salt and chocolate chips.
Using a spoon, spatula or your hands, press the cookie dough down into the prepared pan in an even layer and smooth out the top.
On top of the uncooked cookie dough, sprinkle the chopped pecans and chocolate chips
Pour the sweetened condensed milk on top of the pecans and chocolate chips and ensure the entire surface is covered. Sprinkle on the shredded coconut to evenly coat the surface.- Bake for 30-35 minutes or until the coconut starts to brown and the cookie dough layer is cooked through. Allow it to cool for at least 10 minutes, cut into bars and enjoy!
Notes
Gluten-free version: Opt for gluten-free flour instead of all-purpose flour.
Nut-free version: Omit the chopped pecans.