Cranberry Chocolate Chip Cookies are one of those easy bakes that always hit the spot. They’re soft and buttery with a little bit of crunch from the pecans, sweet chocolate in every bite, and just enough tart cranberry to keep things interesting. They look pretty, taste amazing, and are the kind of cookie everyone grabs first from the plate.
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These are terrific cookies with a more grown-up flavour. Nuts, cranberries and chocolate are a classic combination that always hits the spot. I love them in a cookie exchange at the office, or just with a cup of tea in the afternoon. Whether I’m making them for a holiday cookie tray or just because I want something sweet with my coffee, these cookies never stick around for long.
A Cookie Classic
These cookies have that old-fashioned homemade charm that never goes out of style. I love making them for cookie swaps or gifting them in tins tied with ribbon. The dried cranberries add a bright pop of color, and the pecans make them feel just a bit more indulgent. They’re soft in the center, lightly crisp on the edges, and perfectly balanced between sweet and tart, just the way a good cookie should be.
Ingredients
- Butter – You’ll need softened butter for this recipe. I like using unsalted butter for these cookies.
- Sugar – Granulated white sugar is what you’ll need.
- Eggs – Large eggs are fine, or even extra large. This recipe isn’t fussy.
- Vanilla extract – I cook with artificial vanilla and can’t taste the difference.
- All-purpose flour
- Baking powder – Ensure your baking powder hasn’t expired or your cookies won’t rise properly.
- Salt – I use kosher salt.
- Semisweet chocolate chips – I’ve also made this recipe with white chocolate chips and dark chocolate chips. It’s all good!
- Dried cranberries – Craisins is what you’ll look for.
- Pecans – Buy them chopped or chop them yourself. For the best flavor, I love to toast them in a dry skillet first, for just a couple of minutes until they smell nutty. Just don’t burn them!
How To Make Cranberry Chocolate Chip Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, cream the butter and sugar together with a hand mixer or stand mixer until the mixture is light and fluffy. This step gives the cookies that perfect soft texture.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until everything is smooth and creamy.
In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed or stirring with a wooden spoon until everything is combined. The dough will be thick, which is exactly what you want.
Fold in the semisweet chocolate chips, dried cranberries, and chopped pecans with a spatula, making sure all the mix-ins are evenly distributed. Drop the dough by rounded tablespoonfuls onto your prepared baking sheets, spacing them about two inches apart. Flatten each one slightly with the back of a spoon.
Bake the cookies for 11 to 14 minutes, or until the edges are lightly golden and the centers are just set. Let them cool on the baking sheet for two minutes before transferring them to a wire cooling rack to cool completely.
Serving Suggestions
These cookies pair beautifully with a cup of coffee, hot tea, or even a tall glass of cold milk. They’re a sweet little afternoon pick-me-up or a lovely homemade gift wrapped in cellophane with a ribbon. For an extra treat, sandwich a scoop of vanilla ice cream between two cookies for a simple and fun dessert.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to five days. To keep them soft, place a slice of bread inside the container. You can also freeze the cookies for up to three months. Let them thaw at room temperature before serving. If you prefer to freeze the dough, scoop it into portions first and bake from frozen, adding one or two extra minutes to the bake time.
Cranberry Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups semisweet chocolate chips
- 1½ cups dried cranberries
- ¾ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, stirring until fully combined.
- Stir in the chocolate chips, dried cranberries, and chopped pecans using a spatula.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Flatten slightly.
- Bake for 11 to 14 minutes, or until the edges are lightly browned and the centers are set.
- Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.