Southern Mom Loves: Cranberry Walnut Dark Chocolate Chip Cookie Recipe

Cranberry Walnut Dark Chocolate Chip Cookie Recipe

Monday, December 28, 2015

My family is crazy about cranberries and I couldn't be happier to mix them into our favorite recipes. The kids love the tart, sweet flavor, and I like that I'm helping them eat a balanced diet. It's a total win-win. But what about holiday treats? You can try for a little balance by making healthier choices for your ingredients; Dark chocolate instead of milk, dried fruits (like cranberries), and nuts. Try these chewy, gooey, delicious Cranberry Walnut Dark Chocolate Chip Cookies for your family this holiday season!

These cookies are easy to make, are packed with chewy, chunky deliciousness, and have a healthier side too. By choosing dark chocolate over milk chocolate, and adding in fruit (cranberries), and nuts (walnuts), you're making a cookie with benefits. They still contain lots of sugar and butter, so practice moderation.

This recipe makes about 4 dozen cookies but can be easily halved or doubled to meet your needs.

Cranberry Walnut Dark Chocolate Chip Cookies

Makes 4 dozen cookies
Prep time: 15 minutes
Cook time: 10 minutes (per batch)
Total time: 25 minutes

  • 2-1/4 cups All-Purpose Flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks of butter, softened (1 cup)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1-10 oz. bag of dark chocolate chips
  • 1 cup walnuts, shelled and chopped
  •  2-5 oz. packages of dried cranberries (or 1-1/4 c. if buying a larger package)

  1. Pre-heat oven to 375 degrees F.
  2. Mix your flour, baking soda, and salt in a medium-sized bowl.
  3. In a large bowl, cream together your butter, granulated sugar, brown sugar, and vanilla extract.
  4. Add in eggs and mix until creamy.
  5. Slowly add the flour mixture a little at a time until completely incorporated into your butter/sugar mixture.
  6. Add the chocolate chips, nuts, and dried cranberries.
  7. Fold in gently until completely incorporated.
  8. Spoon onto an ungreased baking sheet by tablespoonfuls for larger cookies or teaspoonfuls for smaller cookies.
  9. Bake for approximately 10 minutes per batch, or until lightly golden brown. Allow to cool 5 minutes before transferring cookies to a cooling rack.

There you have it! Delicious ooey-gooey, soft and chewy cookies with zing!


Are you a fan of Cranberries? What's your favorite way to eat them? I love to read your comments!

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