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The Best Cranberry Chocolate Cookies for the Holidays
Crisp, buttery cookies packed with dried cranberries and finished with a dip in rich melted chocolate perfect for holidays or year-round sweet cravings!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dried cranberries
- 8 oz semisweet or dark chocolate chopped or chips
- Optional: 1 tsp coconut oil to smooth melted chocolate
- Optional: sea salt or chopped nuts for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large bowl until light and fluffy (about 2–3 minutes). Add egg and vanilla; beat until combined.
- Whisk dry ingredients in a separate bowl: flour, baking soda, and salt. Gradually add to the wet mixture and mix just until combined.
- Fold in cranberries using a spatula or spoon.
- Scoop dough into 1.5-tablespoon balls and place on the baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Add coconut oil if desired for shine and smoother dipping.
- Dip half of each cooled cookie into the melted chocolate. Place on parchment and allow chocolate to set (chill in the fridge for 10 minutes to speed it up).
- Optional toppings: Sprinkle with flaky salt or crushed nuts before the chocolate sets for extra texture.
Notes
- Add zest: A bit of orange zest in the dough pairs wonderfully with cranberries and chocolate.
- Make ahead: These cookies freeze well—just dip them in chocolate after thawing.
- Gift idea: Wrap a few in clear bags with a ribbon for a festive holiday treat.
Nutrition
Calories: 170kcalCarbohydrates: 20gProtein: 2gFat: 9gSodium: 60mgFiber: 1gSugar: 10g