• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bread Dad
  • Bread Machine Recipes
  • Bread
  • Banana Bread
  • Quick
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Bread Machine Recipes
  • Bread Recipes
  • Banana Bread Recipes
  • Sweet Quick Bread Recipes
  • Cookie Recipes
  • Bread Mixes
  • Cookbooks & Bread Tools
  • Bread Machines – Favorites
×
Home

Chocolate Chip Cranberry Cookies Recipe

This chocolate chip cranberry cookies recipe is very easy to make. It is also a delicious variation & upgrade from “boring” regular chocolate chip cookies. The sweet & slightly tart dried cranberries combine wonderfully with chocolate chips. We used semi-sweet chocolate chips for this recipe but it also works well with other types of chocolate chips (i.e. milk chocolate chips or white chocolate chips). Your family will love this fruity “twist” on chocolate chip cookies.

Delicious Chocolate Chip Cranberry Cookies

Chocolate Chip Cranberry Cookies

If you enjoyed this cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” cookie recipe at the bottom of this page. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.

Key Ingredients – Chocolate Chips & Dried Cranberries

Ingredients – Easy Chocolate Chip Cranberry Cookies Recipe

  • 16 Tablespoons – Unsalted Butter (softened) – 230 grams
  • 2 – Large Eggs
  • 1/2 Cup – Brown Sugar (packed) – 107 grams
  • 1 Cup – Granulated White Sugar – 200 grams
  • 1 Teaspoon – Vanilla Extract – 5 milliliters
  • 2 1/4 Cups – All Purpose Flour – 270 grams
  • 1 Teaspoon – Baking Soda – 5 grams
  • 1/2 Teaspoon – Salt  – 3 grams
  • 1 Cup – Chocolate Chips (semi-sweet) – 170 grams
  • 1 Cup – Dried Cranberries – 114 grams

Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.

Instructions – Easy Chocolate Chip Cranberry Cookies Recipe

  • Preheat oven to 375 degrees F.
  • Soften butter in a microwave. FYI – I like to semi-melt the butter for better “mixability”. 
  • Lightly beat the eggs.
  • Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
  • Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don’t overmix. Only mix for 1-2 minutes with an electric mixer.
  • Add in the chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
  • Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
  • Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
  • Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
  • Bake for 8-10 minutes or until golden brown.
  • Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
  • Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
  • Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!!

Other Bread Dad Sections

  • Cookie Tools – Cookie scoops, etc.
  • Bread Machines – My favorites
  • Bread Making Books
  • Bread & Dessert Mixes
  • Online Classes, Ingredients, etc.

Tips – Easy Chocolate Chip Cranberry Cookies Recipe

  • The tips below are designed to help cookie “novices” and/or people with limited baking experience.
  • Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
  • This recipe is part of our series on Easy Cookie Recipes.
  • Tips on how to avoid making HARD cookies – Do not use old baking soda (expired baking soda impacts the rise/fluffiness of the cookie), measure the ingredients correctly & don’t eyeball things (too much flour or too little liquid will result in drier & harder cookies), do not overmix the cookie dough (only mix the cookie dough for 1-2 minutes with an electric mixer), do not overbake the cookies (bake the cookies at the low end of the 8-10 minutes), use a portable oven thermometer to check if your oven temperature is off (some ovens run hotter than the temp set on the dial), do not remove the brown sugar (helps activate the baking soda & adds a little moisture), chill the dough (helps to retain the height of the cookie as flatter/spreading cookies bake faster & come out harder), do not make overly flat thin cookies (thin cookies bake quicker than expected), store freshly made cookies in airtight containers (after they have cooled down), etc.
  • Optional – Please feel free to change the ratio of dried cranberries to chocolate chips (i.e. 1 1/4 cups of dried cranberries & 3/4 cups of chocolate chips). Just make sure the total amount of cranberries & chocolate chips equals 2 cups. For a more adult version of these cookies, you can have a greater ratio of dried cranberries. For kids, they might prefer a greater ratio of chocolate chips to dried cranberries.
  • Optional – If you want “juicer” cookies, you can replace the dried cranberries with frozen cranberries. Frozen cranberries retain their shape better than fresh cranberries during the mixing and baking process (they don’t burst as much).
  • Optional – If your family doesn’t like dried cranberries, you use other dried fruits such as raisins, dried blueberries, dried cherries, etc.
  • Optional – If you want even sweeter cookies, you can replace the semi-sweet chocolate chips with milk chocolate chips or white chocolate chips.
  • Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer.
  • However, DO NOT overmix the cookie dough (don’t mix for more than 1-2 minutes) because this could result in problems such as cookies spreading too thin during baking and/or hard cookies.
  • Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
  • Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
  • However, do not use the electric mixer on the chocolate chips & cranberries… as this will just grind & chop them into tiny bits! Hand stir the chips & cranberries into the cookie dough with a large spoon.
  • You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
  • Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
  • For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
  • For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your cookies will taste great and just have a few more natural edges and bumps.
  • Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want an even greater chocolate and/or cranberry “appearance”.
  • Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
  • If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • You should always try to use relatively fresh baking soda for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your cookies.
  • Some interesting cranberry facts… According to Wikipedia, the main producers of cranberries are “the United States, Canada, and Chile, which collectively accounted for 97% of the global total. Wisconsin (65% of US production) and Quebec were the two largest regional producers of cranberries in North America. Cranberries are also a major commercial crop in Massachusetts (23% of US production), New Jersey, Oregon, and Washington”. Didn’t realize that Wisconsin was such as big cranberry producer!! I would have guessed Maine… which is not even close.
  • For more easy chocolate chip cookie ideas, please visit our recipes for Butterscotch Chocolate Chip Cookies, Chocolate Chip Walnut Cookies, No Butter Chocolate Chip Cookies and No Egg Chocolate Chip Cookies.
  • Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie” and “Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate”.
  • FYI – Many chocolate chip cookie recipes are some type of variation of this original Toll House chocolate chip cookie recipe. For more information, you should read the Wikipedia article on Chocolate Chip Cookies.
  • If your family loves cranberry-based desserts & snacks, you should also try our recipes for Applesauce Cranberry Bread, Cranberry Bread with Fresh Cranberries, Oatmeal Chocolate Chip Cranberry Cookies and Pumpkin Cranberry Bread.
  • My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
  • Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
  • For more cookie ideas (i.e. white chocolate chip, butterscotch or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

  • Wikipedia, Chocolate
  • Wikipedia, Cranberry
  • Wikipedia, Dried Fruit
Chocolate Chip Cranberry Cookies Recipe
Print Recipe Pin Recipe
5 from 8 votes

Chocolate Chip Cranberry Cookies Recipe

This chocolate chip cranberry cookies recipe is very easy to make. It is also a delicious variation & upgrade from "boring" regular chocolate chip cookies. The sweet & slightly tart dried cranberries combine wonderfully with chocolate chips. Visit BreadDad.com for more great recipes.
Prep Time10 minutes mins
Cook Time9 minutes mins
Total Time19 minutes mins
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: chocolate chip cranberry cookie recipe, chocolate chip cranberry cookies, cranberry chocolate chip cookies, cranberry cookie recipe
Servings: 30 Cookies
Calories: 180kcal
Author: Bread Dad

Ingredients

  • 16 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 1/1 Cup Brown Sugar (packed)
  • 1 Cup Granulated White Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 1/4 Cups Flour (all purpose flour)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Chocolate Chips (semi-sweet)
  • 1 Cup Dried Cranberries

Instructions

  • Preheat oven to 375 degrees F.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
  • Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
  • Add in the chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
  • Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
  • Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
  • Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
  • Bake for 8-10 minutes or until golden brown.
  • Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
  • Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 205IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

Related Recipes

  • Banana Chocolate Chip Cookies
  • Butterscotch Chocolate Chip Cookies
  • No Butter Chocolate Chip Cookies
  • No Butter Oatmeal Cookies with Chocolate Chips & Cranberries
  • No Egg Chocolate Chip Cookies
  • White Chocolate Chip Cranberry Cookies

Please leave a comment & recipe rating in the comment box below. Thanks!

Recipe Rating




By using this comment form, you agree to Bread Dad's legal disclaimer and privacy policy.
Recipe Rating




By using this comment form, you agree to Bread Dad's legal disclaimer and privacy policy.
6 Comments
oldest
newest
Inline Feedbacks
View all comments

Primary Sidebar

White Bread Recipes

  • Honey Bread
    Honey White Bread (Bread Machine & Oven Recipes)
  • Soft White Bread Recipe
    Extra Soft White Bread Recipe (Sour Cream Bread)
  • buttermilk bread recipe
    Buttermilk Bread Recipe (Soft White Bread)
  • bread machine white bread
    Bread Machine White Bread Recipe – Soft & Buttery (+ Video)

Click for More Bread Recipes

Footer

** Follow Bread Dad on YouTube for my latest recipe videos **
 

I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your tips & recipe variations. Below are some of our recent noteworthy visitor comments.

  • Lauren listed a ton of useful lessons learned when making my Bread Machine Banana Bread. Please see the comment section on that page to read Lauren’s five helpful tips – “I’ve made this recipe twice and want to share my errors from the first time around so others don’t make the same mistakes!…These are all tips that are already written in the recipe, but because the recipe is so full of info, I missed some of it. Best banana bread I’ve ever had! Great recipe!“
  • Martha (who always has great suggestions!) posted a couple of nice sandwich ideas for my High Fiber Bread Recipe – “I am about to make my second loaf of this wonderful bread. This time I’m going to try your suggestion of replacing 1/4c of the flax with multi-grain cereal since I’m all about the healthy eating. This bread is a hearty, yet softer wheat bread. It’s perfect for a garden fresh tomato sandwich, or a BLT. Thanks for another winner, Breaddad!“
  • Micaela posted a wonderful comment & discussed how my Flour Tortilla Recipe allows people to skip using lard – “Thank you for your flour tortilla recipe. I’m 75 young and for 70 of those years I have never used anything but lard. Today I used your recipe and was so happy I did. Followed it to the T. Wonderful taste and so very soft. Will never by lard again. So easy and delicious. If I could I would give you 10 stars! So deserving“
  • Ashe left a very nice note about my Eggless Banana Bread Recipe – “I can’t believe how good my bread came out! The texture is the most complex I’ve ever had making banana bread — it’s moist and spongey with a delicately crisp crust. The flavor is slightly more mellow than with an egg-based recipe, but I think that’s lovely, too. Sometimes you want a flavor explosion and other times you need something mildly sweet. Both variations have their strengths, so I’m thrilled to know I can still make my favorite treat without eggs.“
  • Gaye made a fantastic pepperoni & cheese version of my Bread Machine Cheese Bread – “I made this recipe with additions and it turned out so good. So good I made sure to write them down to keep for the future. I added 1/2 of a chopped onion,sauteed. Sautéed chopped pepperoni slices, a heaping t. of Italian Seasoning, & chopped olives.“

For more visitor tips, recipe variations & humorous baking stories, please visit Bread Dad’s Noteworthy Visitor Comments page.

Interesting Bread Products

At no extra cost to you, we make a small commission if you buy products via the links below. As an Amazon Associate, this website earns from qualifying purchases.

  • Bread Mixes – Packaged ingredient kits for breads such as Buttermilk White Bread, Black Russian Bread, Italian Country Bread, etc.
  • Bread Deliveries – Bake from frozen delivery service for sourdough bread, etc.
  • Bread Machine Cookbooks – Popular bread machine recipes.
  • Popular Bread Machines – Here are some of the best-selling bread machines.
  • Sourdough Breadmaking Kits – These kits help you to make delicious sourdough bread.

Legal Disclaimer
By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk. 

Material on this website may not be copied or reproduced without the written approval of Bread Dad. All rights reserved. This website is copyright protected under the US Digital Millennium Copyright Act.

 

About Us | Contact Us | Privacy Policy | Legal Disclaimer

Copyright © 2023 · Bread Dad