Cranberry Chocolate Cookies Recipe

Delightfully festive Cranberry Chocolate Chip Cookies! Perfect for Thanksgiving, Christmas, or any time you crave a burst of tart cranberry and rich chocolate. These chewy cookies are easy to make and guaranteed to be a crowd-pleaser.

Prep Time 20 mins
Cook Time 25 mins
Calories 167.9 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Cranberry Chocolate Cookies 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Chocolate Cookies

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How to Make Cranberry Chocolate Cookies

  1. Preheat oven to 350°F (175°C). Grease or line baking sheets and set aside.
  2. In a microwave-safe bowl, combine 1 cup fresh or frozen cranberries and 2 tablespoons orange juice.
  3. Cover the bowl with plastic wrap and microwave on high for 1-2 minutes, or until cranberries are softened.
  4. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
  6. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  8. Stir in 2 cups chocolate chips and the warmed cranberry mixture.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Store cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 1 month.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

59g

Fat

25g

Carbs

7g