Dark Chocolate Cranberry Cookies

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These Dark Chocolate Cranberry Cookies are filled to the max with dark chocolate, dried cranberries, and pecans. They are thick, soft, and the perfect fall cookie!

Overhead view of cookies scattered throughout. Dried cranberries and pecans in a small dish to the side. Red napkin in the corner.

Sink your teeth into these decadent Dark Chocolate Cranberry Cookies, where the intense flavor of dark chocolate melds with the tartness of dried cranberries and the nutty crunch of pecans. I used my Best Chocolate Chip Cookie recipe as a base and added in all the fall goodies.

Reasons Why You Will Adore These Dark Chocolate Cranberry Cookies

  • There is no chill time! You can mix and bake without having to wait several hours for the dough to chill.
  • The flavor profile is out of this world! It’s one of those cookies you have to make this fall!
  • Even though we aren’t chilling the dough, you still get soft cookies with those crispy edges.
  • Freezer-friendly, so make plenty to save for later.
  • Can easily be mixed by hand instead of using a mixer.
Ingredients: dried cranberries, dark chocolate, sugar, brown sugar, vanilla, pecans, butter, salt, baking soda, eggs, and flour.

Ingredient Notes:

DRIED CRANBERRIES: Dried cranberries are a must for this recipe as fresh will alter the outcome of the cookie.

PECANS: These add a hearty crunch to the cookies, but if you hate nuts, feel free to leave them out. I prefer to use roasted nuts over raw because they add more flavor.

BUTTER: Please use real butter and not margarine. It really does make a difference!
EGGS: This recipe uses 1 whole egg and 1 egg yolk to help keep the cookies chewy.

SUGARS: I like to use both granulated sugar for crispiness and brown sugar for flavor and chewiness.
DARK CHOCOLATE: To create pools of melty chocolate, chop up a chocolate bar. Otherwise, you can use dark chocolate chips.

Four pictures showing how to mix up the dough for these dark chocolate cranberry cookies.

How To Make Dark Chocolate Cranberry Cookies:

This is just a quick overview of the method for these cookies. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Mix together the partially melted butter, brown sugar, and sugar. Stir in the egg, egg yolk, and vanilla just until combined.

STEP 2: Stir in the flour, baking soda, and salt until almost combined. Stir in the chocolate chunks, dried cranberries, and pecans.

STEP 3: Scoop 2.5 tablespoons of dough into balls and place on a baking sheet 2 inches apart. Bake for 8-10 minutes.

Two pictures side-by-side. One showing cookies fresh from the oven on a baking sheet and the other a hand holding a cookie broke in half to show the inside.

FAQs

DO I HAVE TO USE DARK CHOCOLATE?

No, you can use whatever chocolate you prefer. I just liked how the deep chocolate flavor paired with the dried cranberries and pecans in this cookie.

HOW TO FREEZE COOKIES?

Cool the cookies completely and place them in a freezer-safe bag. Remove as much air as possible. Freeze for up to 3 months. Thaw overnight at room temperature.

HOW DO I GET THOSE POOLS OF CHOCOLATE?

To get “pools” of chocolate, you need to chop your own chocolate from a good chocolate bar. Chocolate chips or chunks you buy in a bag contain other ingredients that help hold their shape when baked.

Close up of top of cookie. Dark red napkin in the corner. A small cup of dried cranberries and pecans in another corner.

Tips and Suggestions

  • Replace the pecans with walnuts, almonds, or hazelnuts.
  • Use chocolate chips instead of chopping the chocolate.
  • Be sure to use a cookie scoop to get evenly sized cookies.
  • Don’t overbake these cookies. At the end of the baking time, the middles will not look quite done, but the edges will have a slight touch of brown. Remove them and let them finish cooking on the baking sheet for 5 minutes.

More Cookies You Will Love:

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Close up of top of cookie. Dark red napkin in the corner. A small cup of dried cranberries and pecans in another corner.

Dark Chocolate Cranberry Cookies

Course: Cookies, Dessert
Cuisine: American
Keyword: dark chocolate cranberry cookies
These Dark Chocolate Cranberry Cookies are filled to the max with dark chocolate, dried cranberries, and pecans. They are thick, soft, and the perfect fall cookie!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies (about)
Calories: 326kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

Ingredients

  • 1 cup (226g) unsalted butter, partially melted
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (55g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla
  • cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces (170g) dark chocolate, coarsely chopped
  • 1 cup (120g) dried cranberries
  • ¾ cup (45g) chopped pecans

Instructions

  • Preheat oven to 350℉.
  • In a large bowl, combine the partially melted butter, brown sugar, and sugar until well combined. Stir in the egg, egg yolk, and vanilla until combined.
  • Stir in the flour, baking soda, and salt until almost combined. Add the chocolate, dried cranberries, and pecans. Stir just until combined.
  • Scoop into large balls, about 3 tablespoons of dough per cookie. Place on a baking sheet 2 inches apart and bake for 8-10 minutes. Centers will not look all the way done but the edges will have a light touch of brown on them. Cool on baking sheet for 5 minutes then transfer to a wire rack to finish cooling completely.

Notes

  1. I used a size 24 cookie scoop.
  2. STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days. 
  3. FREEZER-FRIENDLY: Place completely cooled cookies in a freezer-safe bag and remove as much air as possible. Freeze for up to 3 months. 
  4. NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition

Serving: 1cookie | Calories: 326kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 103mg | Potassium: 128mg | Fiber: 3g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg

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