Add Preferred SourceEvery holiday season, I bake these Cranberry Chocolate Chip Cookies, and they never disappoint. They’re soft and buttery with just the right mix of sweet chocolate, tart cranberries, and a little crunch from the pecans. They look so pretty on a Christmas cookie tray, and somehow they taste even better.
A Holiday Favorite
These cookies are one of my go-to holiday bakes because they’re simple, cozy, and full of flavor. The cranberries add a festive pop, the chocolate melts just right, and the pecans bring that perfect bit of crunch. I make them for cookie exchanges, to gift to friends, or just to have with coffee during the week. They stay fresh for several days and freeze beautifully too, so I often make a double batch to keep some ready for whenever the craving hits.
Ingredients
- butter, softened
- sugar
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- salt
- semisweet chocolate chips
- dried cranberries
- chopped pecans
How to Make Cranberry Chocolate Chip Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar with a hand mixer or stand mixer until light and fluffy. Using a mixer helps whip air into the butter and sugar so the cookies turn out soft and tender.
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract until smooth.
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing the dry ingredients separately first makes sure the baking powder and salt are evenly distributed, so the cookies bake up perfectly every time. Gradually add the dry ingredients to the butter mixture, mixing until everything is combined.
Fold in the chocolate chips, dried cranberries, and chopped pecans with a spatula. A spatula is perfect here because it’s gentle and helps you fold everything in without overmixing the dough. The dough will be thick and that’s exactly what you want.
Drop rounded tablespoonfuls onto ungreased baking sheets, spacing them 2 inches apart. Ungreased pans let the cookies spread just enough without getting too crispy. Flatten each slightly with the back of a spoon so they bake evenly.
Bake for 11 to 14 minutes, or until the edges are lightly golden and the centers are just set. Cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack. The rack keeps air circulating underneath so the cookies stay soft and don’t get soggy while they cool.
Serving Suggestions
These cookies look beautiful on a Christmas cookie tray with a sprinkle of powdered sugar on top for a snowy touch. I love gifting them in small tins or clear bags tied with a red ribbon; they make such a thoughtful homemade treat. They’re also perfect with hot cocoa or coffee while wrapping presents or watching holiday movies.
Storage Tips
I like to store these cookies in an airtight container at room temperature, and they stay soft and fresh for about five days. If you want to keep them extra chewy, tuck a slice of bread in with them because it really works.
You can also freeze the cookies for up to three months, and they taste just as good once they’re thawed. Sometimes I freeze the dough in scoops so I can bake a few fresh cookies whenever I’m craving something sweet. Just pop them straight into the oven and add a minute or two to the bake time.
More Christmas Cookies I Think You’ll Love
If you’re like me and can’t resist holiday baking, you’ll want to try a few of my other favorites next. Bake a pan of Peppermint Sugar Cookie Bars for a festive minty twist that looks beautiful on any cookie tray. Whip up a batch of Hot Cocoa Cookies when you are craving rich chocolate with gooey marshmallows. For something colorful and nostalgic, make Church Window Cookies. You might also love my buttery Pecan Shortbread Cookies for a simple, elegant bite that fits right in at any Christmas gathering.
Cranberry Chocolate Chip Cookies
Equipment
- Oven
- Measuring Cups and Spoons
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or stand mixer
- Spatula or wooden spoon
- Baking sheets (cookie sheets)
- Tablespoon or cookie scoop
- Cooling racks (wire racks)
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups semisweet chocolate chips
- 1½ cups dried cranberries
- ¾ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, stirring until fully combined
- Fold in the chocolate chips, dried cranberries, and chopped pecans using a spatula
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Flatten slightly. Bake for 11 to 14 minutes, or until the edges are lightly browned and the centers are set
- Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
