Pomegranate Bliss Cookies
Recipe type: Cookies
Total time: 
A pomegranate version of the cranberry bliss flavour so popular at Christmas, these soft and chewy cookies are festive and delicious!
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp cornstarch
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ¾ cup white, semi-sweet, or dark chocolate chips
  • ¾ cup pomegranate arils (you'll need 1 pomegranate - save the rest of the arils for topping)
  • 1 (8 oz.) pkg low fat cream cheese, room temperature
  • ½ cup white chocolate chips, melted gently in the microwave
  • 1 tsp vanilla extract
  • 3 cups powdered sugar (aka confectioner’s sugar/icing sugar)
  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
  3. Reduce speed to low and slowly add in the dry ingredients. Beat until well-combined. Stir in the chocolate chips and pomegranate arils (the dough might get a bit pink, that's fine!).
  4. Place dough in the fridge for about 10 minutes. (You can leave it longer if you want – 10 minutes is about my patience max :))
  5. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease lightly.
  6. Place dough by rounded tablespoonfuls onto prepared baking sheet, at least 2 inches apart. Bake for 10-12 minutes, until the cookies are lightly golden only around the edges. Remove pan, let sit 1 minute, and transfer the cookies to a cooling rack until cool. Repeat with remaining dough until all cookies are baked. Wait until cookies reach room temperature before adding frosting and toppings.
  8. Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (*See note). Add in the vanilla and mix until combined.
  9. Reduce speed to low and add the powdered sugar. Mix until incorporated, adding more powdered sugar if necessary to reach desired consistency.
  10. Spread the frosting on the cooled cookies. Immediately sprinkle the frosted cookies with a few of the remaining pomegranate arils.
  11. Makes about 4 dozen cookies.
*When you start your frosting, be sure that your cream cheese REALLY is at room temperature before adding the white chocolate. Otherwise the chocolate could seize up. When I forgot to take out my cream cheese ahead of time, I simply heated the cream cheese and white chocolate TOGETHER in the microwave for about 30 seconds, which softened both enough to incorporate them smoothly.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/12/saturday-sweets-pomegranate-bliss-cookies/