Cranberry Chocolate Chip Cookies are thick and chewy chocolate chip cookies studded with dried cranberries, for the perfect Christmas cookie.
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This is the 3rd annual 7 days of Christmas Cookies, and we are kicking it off with a favorite, Cranberry Chocolate Chip Cookies.
These cookies call for all the right flavors, semi sweet chocolate chips, dried cranberries, and Rodelle Vanilla Extract.
I think that most every cookie I put out, I call a favorite. Ha. With that being said, this is one of my favorite flavor combos. Cranberries and chocolate.
I like that whole fruit chocolate combo. And with cranberries you get a little bit of sweet and tart – just the way I like it.
These cookies are one of the easiest cookies to make. Plus, they only require 30 minutes of chill time.
Some cookies call for 2+ hours, and I understand that some cookies need that, but not these.
While you’re cookies are chilling in the fridge, you can kind of clean up the small mess you made.
Or perhaps you didn’t make a mess. In that case, kick your feet up for 30 minutes and enjoy some Christmas music!
So, why do we chill cookie dough?
You are normally baking with room temperature, or sometimes even melted butter. When you chill the dough, this helps to solidify that fat.
Why is that important? Because cold fat takes longer to melt than room temperature fat, which helps those cookies hold their shape better.
This means they won’t spread as much.
Can I use white chocolate?
Of course! If you like white chocolate better, or that’s all you have on hand, go for it. Cranberry white chocolate chip cookies are pretty tasty!
How do I get my cookies perfectly round, like yours?
To start I use a 1 tablespoon cookie scoop from Wilton. This helps me keep them all uniform.
Then as soon as they come out of the oven, if they are the least bit odd shaped, I place the rim of a glass around the cookie, and simply swirl it slowly. This helps form the warm cookie to a perfect circle.
Looking for more Christmas cookie ideas?
- Christmas Cookies for a Crowd
- Chocolate Cut Out Sugar Cookies
- Mint Chocolate Thumbprint Cookies
- Chocolate Chip Ginger Cookies
- 2 cups flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 3/4 cup butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup semi sweet chocolate chips
- In a medium bowl, combine, flour, corn starch, and baking soda. Whisk together and set aside.
- In a large bowl attached to a stand mixer with a paddle attachment, cream the butter for 2 full minutes.
- Add the brown sugar and sugar, and cream together with the butter for another 2 minutes.
- Add the egg and vanilla. Mix on low speed until thoroughly combined.
- Slowly add the dry ingredients, in two batches. Mixing after each until combined.
- Using a spatula, fold in the cranberries and chocolate chips. Cover and chill in the fridge for at least 30 minutes, but can be up to 3 days. If you chill longer than 2 hours, allow the dough to sit at room temp for 15 minutes before working with it.
- Preheat your oven to 350 degrees, when ready to bake. Using a tablespoon cookie scoop, scoop dough into rounded tablespoons, and drop 2 inches apart.
- Bake for 8 to 10 minutes. You want the centers to be sort of soft, but the edges to be golden brown.
- Cool on the cookie sheet for 5 minutes, and then remove to cooling racks to finish cooling.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 165 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 104mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 2g