Cranberry Chocolate Chunk Cookies

Cranberry Chocolate Chunk Cookies are perfectly soft and buttery with melty dark chocolate chunks and dried cranberries throughout. Ready in 25 minutes!

These delicious Cranberry Cookies are an easy Dessert or snack perfect for the holidays. Made with a classic cookie base similar to a traditional Chocolate Chip Cookie.

Cranberry Chocolate Chunk Cookies on parchment

CRANBERRY CHOCOLATE CHUNK COOKIES

This is the ultimate recipe for easy, gooey chocolate chunk cookies, with a little extra flavor and tartness added from the dried cranberries. Enjoy this recipe for Thanksgiving, Christmas or throughout the year. Start a tradition of making a big tray of your favorite holiday cookies like this one, Brown Sugar Cookies and Gingerbread Cookies to enjoy as a family on Christmas Eve.

Cranberries are a classic ingredient around the holidays. Adding some dried cranberries to a classic Chocolate Chunk Cookie is an easy way to make them into a festive dessert. The deep red color of the cranberries also makes the cookies a beautiful addition to any table or party tray.

Cranberry Chocolate Chunk Cookies collage of prep steps

Serve the cookies up with a mug of Piping Hot Chocolate for the ultimate holiday dessert. There’s nothing quite like enjoying a cup of cocoa with your favorite Christmas cookie on a chilly day. Curl up with a book and have the perfect winter afternoon.

MORE CHOCOLATE CHIP STYLE COOKIES

TIPS FOR MAKING DELICIOUS CRANBERRY CHOCOLATE CHUNK COOKIES

  • Prep: Make sure to leave the butter out for a few hours so it softens without putting it in the microwave and melting it. Preheat your oven and line your baking sheet with parchment paper so that the cookies don’t stick to the pan.
  • Wet ingredients: Add the butter, brown sugar, and sugar to your stand mixer. Turn on medium speed and continue mixing until well combined and fluffy. Add in the egg and vanilla extract and continue whipping together.
  • Dry ingredients: Sift together the flour, baking soda, and salt in a separate bowl. Once they are combined add the dry ingredients slowly to the stand mixer. Make sure the stand mixer is set to its lowest speed. Mix until just combined without over-mixing.
  • Chocolate and cranberries: Fold in the chocolate and the cranberries. To make sure your cookies look bakery ready, set some chocolate chunks, and cranberries to one side. After you’ve rolled the dough into 1″ balls put a few cranberries and chocolate chips on top of each one. This will make sure you can see some on top of the cookie instead of them all sinking in.
  • Bake: Make sure to place the cookie dough balls 2 inches apart on the baking sheet so there is room for them to spread while baking. Press the dough down to flatten them slightly, then pop them in the oven. Let them bake for 10-12 minutes. Keep an eye on them and take them out when the tops begin to become golden. Let the cookies cool for 5 minutes before taking them off the baking sheet.

Cranberry Chocolate Chunk Cookies stacked on parchment

VARIATIONS ON CRANBERRY CHOCOLATE CHUNK COOKIES

  • Chocolate: If you don’t have dark chocolate chunks you can always use chocolate chips. You can also use different kinds of chocolate like milk or white chocolate.
  • Fruit: You can use different kinds of dried fruits to change up the taste in these cookies. Try dried cherries, dates, or raisins.
  • Nuts: For some extra crunch add in nuts like pecans, pistachios, walnuts, almonds, or cashews.
  • Gluten-free: You can use different kinds of flour to make gluten-free cookies. Try almond flour, coconut flour, arrowroot flour, or oat flour to make gluten-free-friendly Cranberry Chocolate Chunk Cookies.
  • Flavoring: Try flavor additions like almond extract, peppermint extract or orange zest to experiment with the flavor of the cookies.

Cranberry Chocolate Chunk Cookies stacked on parchment

MORE HOLIDAY CRANBERRY RECIPES

HOW TO STORE CRANBERRY CHOCOLATE CHUNK COOKIES

  • Serve: Cranberry Chocolate Chunk Cookies are good at room temperature for up to 3 days. Keep them in a ziplock bag or another airtight container after they’ve cooled.
  • Store: Keep these cookies in the fridge for up to a week.
  • Freeze: You can also freeze Cranberry Chocolate Chunk Cookies for up to 2 months. Let them thaw in the fridge then enjoy them cold or reheat them for a few minutes in the oven.

Cranberry Chocolate Chunk Cookies on parchment

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Cranberry Chocolate Chunk Cookies

Cranberry Chocolate Chunk Cookies are perfectly soft and buttery with melty dark chocolate chunks and dried cranberries. Ready in 25 minutes!
Yield 24 Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup butter , softened
  • 1/2 cup brown sugar , packed
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chunks
  • 1 cup dried cranberries , chopped

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Add butter, brown sugar, and sugar to your stand mixer on medium speed until fluffy, about 1 minute.
  • Add in the egg and vanilla extract until smooth.
  • Sift together flour, baking soda and salt then add to the stand mixer on the lowest speed setting.
  • Stir in the chocolate chunks and cranberries.
  • Roll into 1" balls and add them 2 inches apart to your baking sheet, pressing them down slightly to flatten them.
  • Bake for 10-12 minutes.
  • Let cookie sit for 5 minutes before removing from the baking sheet.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Calcium: 10mg | Iron: 1mg
Keyword: Cranberry Chocolate Chunk Cookies

Cranberry Chocolate Chunk Cookies Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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