Dessert

Chocolate Cranberry Cookies Recipe

ByRafael Mansero March 29, 2026March 29, 2026

Introduction

These Chocolate Cranberry Cookies offer a delightful balance of sweet and tart with rich chocolate chunks and chewy dried cranberries. Perfectly soft and slightly crisp on the edges, they make a fantastic treat for any occasion.

The image shows seven round cookies, each with a light golden brown color and a soft, slightly cracked texture. The cookies have visible chunks of dark chocolate and pieces of red dried fruit scattered across their surfaces. They are placed closely together on a gold-colored wire cooling rack, which rests on a white marbled textured surface. The cookies look fresh and slightly chewy with a handmade appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (room temperature)
1 cup light brown sugar
1 egg
1½ cups all-purpose flour
¼ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
½ cup dried cranberries
½ cup dark chocolate chunks or chocolate chips
Maldon flaked sea salt (optional)

Instructions

Step 1: Preheat the oven to 350°F. In a large mixing bowl, beat the butter and brown sugar together until well combined. Add the egg and beat again until the mixture is smooth and fluffy.
Step 2: In a separate bowl, whisk together the flour, kosher salt, baking powder, baking soda, and ground cinnamon. Gradually add the dry ingredients to the wet mixture and beat to combine.
Step 3: Stir in the dried cranberries and dark chocolate chunks or chips until evenly distributed.
Step 4: Drop generous 2-tablespoon portions of dough onto a greased or parchment-lined baking sheet, spaced apart to allow spreading.
Step 5: Bake for 12-14 minutes, or until the edges are golden brown.
Step 6: Remove from the oven and immediately sprinkle with Maldon flaked sea salt if desired. Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a softer cookie, slightly underbake by removing them at 12 minutes.
Substitute dried cherries or raisins if you don’t have cranberries on hand.
Use semi-sweet chocolate chips for a less intense chocolate flavor.
Chilling the dough for 30 minutes before baking helps maintain cookie shape and enhances flavor.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm in a preheated oven at 300°F for 5-7 minutes or until softened.

How to Serve

The image shows seven soft, round cookies with a light golden-brown color and slightly cracked surfaces. Each cookie contains visible chunks of dark chocolate and bits of dried cranberries, creating a contrast of deep brown and red against the pale dough. The cookies are placed close together on a gold wire cooling rack, which sits on a white marbled surface partially covered by a black-and-white checkered cloth. The cookies' texture appears soft and slightly chewy, with some chocolate chips slightly melted. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, if using salted butter, reduce or omit the added kosher salt to avoid the cookies becoming too salty.

How do I prevent the cookies from spreading too much?

Make sure your butter is not melted but just softened. Chilling the dough before baking also helps the cookies hold their shape better.

Rafael Mansero