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!
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.
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.
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.
FAQs
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.
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.
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.
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:
- White Chocolate Chip Cranberry Cookies
- Strawberry Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Monster Cookies
DID YOU KNOW….
rating and sharing recipes is one of the best ways you can support your favorite food bloggers? If you make this recipe, I would love if you clicked the stars when commenting below to leave a rating and/or sharing a photo on Instagram, Facebook, or Pinterest!
Dark Chocolate Cranberry Cookies
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
- 2½ 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
- I used a size 24 cookie scoop.
- STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- FREEZER-FRIENDLY: Place completely cooled cookies in a freezer-safe bag and remove as much air as possible. Freeze for up to 3 months.
- 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.
These are wonderful. I will make plenty to put in freezer to have for my Christmas cookie trays.
They will go great on a Christmas cookie tray!