Cranberry Chocolate Chip Cookies
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Cranberry Chocolate Chip Cookies are bursting with tart cranberries, rich chocolate chips, nutty chopped pecans, and a whole lotta love!! I’m also using both granulated and brown sugar for the perfect texture. Prepped in 10 minutes and baked in less than that!
Cranberry Chocolate Chip Cookies
How many cookie recipes are too many? Asking for a friend… Kidding!! I know that you can never have enough cookie recipes to choose from, especially during bake sale and holiday party season!
I think I speak for us all when I say that as much as I love a good chocolate chip cookie, sometimes I want something with a bit more pizzazz.
And that’s exactly what was on my mind when I came up with these cranberry chocolate chip cookies!
They feature all of the beauty of the classic with a pop of fun, fruity flavor. I also added some chopped pecans for an added crunch. They came out so good!
You don’t need anything really fancy to make them — this recipe is so simple and straightforward that even beginner bakers will be able to master it quickly.
It’s also such a fun one to make with the kiddos! Measure out all of the ingredients and then let them add them to the bowl.
Whether you’re looking for something to include in your kids’ lunchbox, to make for an upcoming cookie swap, or simple to have on hand at home, look no further!
Ingredient Notes and Substitutions
- All-Purpose Flour – AP is perfectly fine for cranberry chocolate chip cookies!
That said, if you want to make these gluten-free, you can always use your preferred 1:1 GF flour instead. - Butter – Unsalted is best here. We’re adding an extra pinch of salt to enhance the overall flavor so we don’t need it in the butter. Make sure to soften it first.
- Sugar – I’m using both granulated sugar and light brown sugar… the only way to make cookies in my opinion!! Using both will give you the perfect texture, flavor, and color.
- Cranberries – The tart, sweet, and chewy star of these chocolate chip cranberry cookies!
As a note, these can be switched out for another type of dried fruit, but it would change the overall flavor. - Mini Chocolate Chips – I like semi-sweet here, but dark chocolate or white chocolate (a classic pairing with cranberry) would also be tasty!
- Vanilla Extract – For a touch of warmth, and to highlight and enhance the other flavors! You can use pure vanilla extract or vanilla bean paste.
- Pecans – For added crunch! You can sub in your favorite if you don’t like pecans. And if allergies are a concern, you can leave the nuts out.
Tips and Tricks to Make Perfect Cranberry and Chocolate Chip Cookies
- Pull the butter out of the fridge first.
You’ll want the butter to be softened before you cream it with the sugars! For the best final texture, make sure that it’s at room temperature, but not melted.
By the way, stop creaming the butter and sugar when the mixture becomes light and fluffy. If you overdo it, your cranberry and chocolate chip cookies could go flat.
And if you don’t mix it enough, they’ll come out dense.
- “Mix until just combined” is no joke!
Longtime readers are probably thinking… “Okay, Donna, we get it! Don’t overmix!” I know I say this for almost all of my baking recipes, but there’s a reason!
Overmixing will overdevelop the gluten in the flour, which will lead to tough cookies — literally. You want everything to be combined but stop mixing there.
- Toast the pecans for added flavor.
Tossing the chopped nuts in a dry skillet over medium for a few minutes until fragrant will add a deeper, richer, more nutty flavor to your cranberry chocolate chip cookies!
Let them cool completely before adding them to the dough, then proceed with the recipe as written.
- Underbake for chewy cookies.
Don’t overmix, but you can certainly underbake! I’ll usually pull my chocolate chip cranberry cookies out of the oven as soon as the edges start to brown.
They’ll continue to cook a little on the hot baking sheet, giving you tender, moist, and chewy results!
Prep Ahead
- Soften the butter
- Preheat your oven to 350°F
- Line a baking sheet with parchment paper or Silpat
- Chop (and toast if desired) the pecans
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper or Silpat Mat – Used for anything from cookies to roasting, a good baking pan will last for years.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Once your chocolate chip and cranberry cookies are cool, feel free to dig in! Pair them with a hot cup of tea, coffee, or even some apple cider for a fall-themed treat.
I will definitely be making these all autumn long! With back-to-school, bake sales, and the winter holidays there will be plenty of occasions.
And if you’re looking for more cranberry dessert recipes, boy do I have a bunch! Some of my favorites include Cranberry Bliss Bars just like Starbucks, Cranberry Shortbread Cookies, Cranberry Orange Quick Bread, and this insanely decadent Cranberry Maple Donut Bread Pudding.
Storing, Freezing, and Reheating
Store your chocolate chip cranberry cookies in an airtight container at room temperature for up to 5 days, or up to 1 week in the fridge.
For longer storage, I suggest freezing the dough before baking for the best taste and texture. Scoop out the cookie dough balls then place on a baking sheet and flash freeze.
When frozen solid, you can transfer them to an airtight container or bag and freeze for up to 3 months. You can bake as directed when you’re ready — no need to thaw!
If you want to reheat leftover cookies, you can pop them in the microwave and heat in 30-second bursts until warm.
Chocolate Chip Cranberry Cookies FAQ
No, you don’t need to for this cranberry and chocolate chip cookies recipe! They add the perfect texture and flavor as is.
Some other cookies may need the added moisture they would get from rehydrated fruit — here rehydrating them may actually add too much.
You can, but keep in mind that the chocolate chip and cranberry cookies will taste a lot tarter thanks to the fresh berries.
If you decide to use fresh, opt for about twice as many as dried. Toss them in flour first to prevent sinking, and keep an eye on the baking time as it will likely change.
Sure thing! Try adding extra nuts like walnuts or almonds, or more dried fruit like raisins or cherries.
You could also switch up the chocolate chips, or use a combination of several different varieties. Be creative!
Enjoy!
With love, from our simple kitchen to yours.
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Cranberry Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract, or vanilla bean paste
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup cranberries + extra to garnish, optional
- 1 cup semi-sweet mini chocolate chips + extra to garnish, optional
- 1/2 cup chopped pecans + extra to garnish, optional, about ½-¾ cup chopped pecans for garnishing
- Sea salt to garnish
Instructions
- Preheat the oven to 350°F and line a baking sheet with a silpat mat or parchment paper.
- In a large mixing bowl, add the butter, granulated sugar, and brown sugar. Using an electric mixer, cream the butter, and sugars until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla and beat well.
- Add the flour, baking soda, and salt. Mix until just combined.
- Fold in the cranberries, mini chocolate chips, and chopped pecans.
- Use a 2 tablespoon cookie scoop to create cookie dough balls.
- Place them on the prepared baking sheet about 2” apart.
- Bake for 8-9 minutes – remove from the oven as soon as the edges start to brown.
- Optional: garnish the tops of the cookies as soon as they are removed from the oven with cranberries, chocolate chips, and pecans.
- Let cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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