Cranberry Chocolate Chip Cookies

Mary Gelfond


You may want to store cookie dough in the refrigerator between batches.
Cookies will store well in refrigerator for about a week. If stored in Freezer use your discretion. Some people prefer to store for shorter times (about a month in freezer). I have kept cookies stored in the freezer for several months and they have tasted fresh after defrosting.

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Makes about 3 dozen cookies. Will take 10-14 minutes to bake.
30 Min
10 Min


2 1/2 c
flour (all purpose)
1 tsp
baking powder
1/2 tsp
3/4 c
butter (unsalted)
3/4 c
dark brown sugar (packed)
1/4 c
granulated sugar
3 Tbsp
light corn syrup
2 large
2 tsp
pure vanilla extract
1 1/2 c
dried cranberries (craisins)
8 oz
semi-sweet chocolate chips

How to Make Cranberry Chocolate Chip Cookies


  • 1Preheat Oven to 375 degrees. Line cookie sheets with parchment paper, or use non stick baking sheets.
  • 2In a small bowl, combine flour, baking soda, and salt.
  • 3With mixer at medium speed, beat butter, sugars and corn syrup. (until creamy)
  • 4Add eggs and vanilla to butter mixture and beat until well mixed.
  • 5Reduce speed to low. Mix in flour mixture, slowly, until blended.
  • 6Stir in cranberries and chocolate chips.
  • 7Refrigerate up to one day. Cold dough is much easier to handle.
  • 8Drop dough by rounded Tablespoonfuls onto prepared cookie sheets, about 2" apart. Bake 5 minutes, Rotate cookie sheet and bake an additional 5-7 minutes (until edges of cookie have lightly browned)
  • 9Transfer cookies to cooling racks until totally cooled. Store cookies with waxed paper between layers in air tight containers.

Printable Recipe Card

About Cranberry Chocolate Chip Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American