Chewy Cranberry Chocolate Chip Cookies (Easy to Make)

My Cranberry Chocolate Chip Cookies are simple, festive, and absolutely delicious. They have the perfect ooey-gooey chewiness you love in a good chocolate chip cookie. These chocolate chip cranberry cookies are the perfect Christmas cookie, and not only are they fun to make, but they make great gifts, too!

Cranberry Chocolate Chip Cookies

I just love these cranberry chocolate chip cookies. And I’m not alone, my kids are huge fans too!

They’re pretty with all the colors in them, and they are so tasty!

I just love desserts with cranberries. These cookies and my Cranberry Christmas Cake are my two faves.

Y’all, if you only make one Christmas cookie this year, this is the one to make!

I posted a picture of these cranberry double chocolate chip cookies on Instagram, and someone replied that they’re also called hootycreek cookies.

That’s a new one to me – but apparently, hootycreek refers to a cookie that has both white chocolate chips and cranberries in them.

But this easy cookie recipe is one better – there are semisweet chocolate chips in them too.

These are great Christmas cookies to make with the kids; they always brings back fond memories! 

Why You’ll Love My Cranberry Chocolate Chip Cookies

• Sweet and tart perfection: These cookies are the perfect balance of sweet from the chocolate and tart from the dried cranberries. 
• Rich and buttery texture: If you enjoy a chewy cookie with a soft center and just the right amount of crisp edges, you’ll love these cookies! 
• Perfect for the holiday season: These cookies are a must-have for Christmas cookie exchanges or any holiday party. 
• Packed with goodies: Each bite is loaded with semisweet chocolate chips, white chocolate chips, tart dried cranberries, and chopped pecans. It’s a little bit of everything delicious in one cookie!
• Perfectly giftable: Pack these cookies in an airtight container with a pretty bow, and they’re ready to go for a bake sale or as a thoughtful holiday gift.
• Sure to impress: Whether it’s your first batch or your second batch, these cookies come out looking bakery-perfect every single time. They’re sure to get a 5-star star rating from anyone who tries them!

Cranberry Chocolate Chip Cookies Ingredients

• Butter: Using room temperature butter helps create a smooth cookie dough and keeps the cookies soft in the center.
• Shortening: This gives the cookies their chewy cookie texture and helps create those perfectly crisp edges.
• White Sugar: Adds sweetness and helps the cookies brown beautifully during the bake time.
• Brown Sugar: The brown sugar adds moisture and a tad bit of molasses flavor, making these cookies extra soft and flavorful.
• Eggs: The glue that holds the cookies together. 
• Vanilla Extract: All you need is a little splash of vanilla extract when making these cookies.
• Self-Rising Flour: I prefer to use self-rising flour to make it easier since you won’t need to add extra leavening agents like baking soda. If you only have all-purpose flour, see notes below. 
• Semisweet Chocolate Chips: You’ll love the sweet chocolate chips in every bite.
• White Chocolate Chips: They pair beautifully with the tart dried cranberries.
• Dried Cranberries: These add a chewy texture and a tart flavor that balances out the sweetness of the white sugar and chocolate. 
• Chopped Pecans: Pecans give the cookies a little crunch and a nutty flavor that’s perfect for the holiday season.

Self-Rising Flour VS All-Purpose Flour

What’s the difference between self-rising and all-purpose flour?

Well, self-rising flour already has leaveners in it, plus a bit of salt. It is also generally made with a softer kind of flour which is great for baking and gives these cookies a really terrific texture.

How To Make Cranberry Chocolate Chip Cookies

1. Preheat your oven: Start by heating your oven to 375°F. 

2. Cream the butter and sugars: In a large bowl or the bowl of an electric mixer, cream together the softened butter, shortening, white sugar, and brown sugar until the mixture is light and fluffy. Use a stand mixer with the paddle attachment or a hand mixer on medium speed.

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3. Add the wet ingredients: Beat in the eggs, one at a time. Make sure each egg is well mixed before adding the next. Then stir in the vanilla extract next.

4. Mix the flour: Add the self-rising flour to the wet ingredients. Mix on low speed just until the flour mixture is combined. Be careful not to overmix—you don’t want tough cookies!

5. Add the goodies: Gently stir in the semisweet chocolate chips, white chocolate chips, dried cranberries, and chopped pecans. 

6. Prepare the baking sheets: Drop the cookie dough balls by tablespoons onto prepared baking sheets. You can use a cookie scoop to keep the dough uniform. Space them about 2 inches apart so they have room to spread.

7. Bake the cookies: Pop the cookies into the oven and bake for 9-11 minutes, or until they’re golden brown around the edges.

8. Cool the cookies: Let the cookies cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely. This helps them set and keeps them from falling apart.

Recipe Tips

• Don’t have self-rising flour? Use the same amount of all-purpose flour but add 1 teaspoon of baking soda and ½ teaspoon of salt.
• Turn off the mixer when adding the flour, then turn the mixer on slowly to avoid a flour shower.
• Fold the chocolate chips, cranberries, and pecans into the cookie dough with a spatula or wooden spoon to avoid crushing the chips or nuts.
• Parchment paper makes cleanup very easy but do NOT use waxed paper – waxed paper and parchment are NOT the same.

Recipe Variations

• Swap the chocolate: Use dark chocolate chunks or milk chocolate chips instead of semisweet for a richer or sweeter flavor. 
• Go nut-free: Skip the chopped pecans if you’re baking for someone with nut allergies or just prefer cookies without nuts. 
• Add peanut butter: Mix in a small amount (about 1/4 cup) of creamy peanut butter to change up the flavor a bit. Peanut butter and chocolate are always a winning combo in my book!
• Christmas colors: For a Merry Christmas look, stir in red and green candy-coated chocolates instead of some of the chocolate chips. 

How Do You Know When Cookies Are Done?

It can be hard to tell when a cookie is fully cooked. With these double chocolate cranberry cookies, I look for golden brown edges and tops that have started to set up.

Touch the top of the cookie lightly – if it springs back, it is cooked. If it is gooey or stays depressed if you push lightly, then they may need a bit more time.

Serving Suggestions

I love these cookies! My family and guests also love these cookies, and I love sharing them at:

• Family gatherings
• School events – Make them without the pecans if you worry about allergies.
• Bake sales
• Holiday parties, events, and more!

How to Store Cranberry Chocolate Chip Cookies

You can store these tasty Cranberry Chocolate Chip Cookies in an airtight container on the counter for 3-4 days, or freeze them in a resealable plastic bag and thaw them as needed.

But—if your house is anything like min, they won’t last that long!

More Delicious Christmas Dessert Recipes

• • Christmas Cake Batter Dip
  • Christmas Tree Snack Cakes
  • Little Debbie Christmas Tree Cheesecake
  • Little Debbie Christmas Tree Cake Dip
  • Christmas Tree Brownies
  • Red Velvet Cheesecake