Cranberry Chocolate Chip Cookies Recipe

closeup of stacked cranberry chocolate chip cookies

Cranberry Chocolate Chip Cookies are bursting with tart cranberries, rich chocolate chips, nutty chopped pecans, and a whole lotta love!!

Author: Donna Elick

Servings: cookies

Prep Time10

Cook Time9

cooling time10

Total Time29

Ingredients

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tablespoon pure vanilla extract or vanilla bean paste
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup dried cranberries + extra to garnish optional
1 cup semi-sweet mini chocolate chips + extra to garnish optional
1/2 cup chopped pecans + extra to garnish optional, about ½-¾ cup chopped pecans for garnishing
Sea salt to garnish

Instructions

Preheat the oven to 350°F and line a baking sheet with a silpat mat or parchment paper.
In a large mixing bowl, add the butter, granulated sugar, and brown sugar. Using an electric mixer, cream the butter, and sugars until light and fluffy, about 3-5 minutes.
Add the egg and vanilla and beat well.
Add the flour, baking soda, and salt. Mix until just combined.
Fold in the dried cranberries, mini chocolate chips, and chopped pecans.
Use a 2 tablespoon cookie scoop to create cookie dough balls.
Place them on the prepared baking sheet about 2” apart.
Bake for 8-9 minutes - remove from the oven as soon as the edges start to brown.
Optional: garnish the tops of the cookies as soon as they are removed from the oven with cranberries, chocolate chips, and pecans.
Let cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Enjoy!

Notes

Cookies can be stored in an airtight container for up to 5 days at room temperature.

Cookie dough can be frozen in an airtight container for up to 3 months (scoop cookie dough balls before freezing and then bake as directed - no need to thaw the dough).

Cranberries can be switched for another type of chocolate or dried fruit.

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