These Dark Chocolate Cranberry Walnut Cookies are thick, chewy, and freezer friendly! Loaded with dried cranberries, crunchy walnuts, gooey chocolate chips, and just a touch of cinnamon. They’re sure to be the star of any holiday cookie tray!
Cranberry Walnut Cookies
Oh my gosh it’s been forever since I’ve posted a new recipe for you! But really, I can explain. I can tell you all about moving, and family drama, and the stress of writing a book…
or I can just say sorry and offer you ALL of these dark chocolate cranberry walnut cookies ↓
How to Make Chocolate Cranberry Walnut Cookies
I’m no prophet, but I feel like you’re probably voting for the cookie option! And I can’t blame you. These dark chocolate cranberry walnut cookies have it going on!
Each bite is:
- Thick and chewy! Because who doesn’t love a gooey center and crunchy edges, right?
- LOADED with chunks of dark chocolate, toasted walnuts, and dried cranberries! And trust me, the combination of gooey chocolate, crunchy walnuts, and tart cranberries is pure BLISS.
- Super flavorful thanks to brown butter, cinnamon, pure vanilla extract, and dark brown sugar.
And did I mention this recipe is freezer friendly, too? Because it is! Just scoop the cookie dough on a baking sheet, freeze until firm, and then bake as needed.
Tips and Tricks for Recipe Success:
- Make sure your oven is the correct temperature before you begin baking! You can check this by buying an oven thermometer and preheating your oven. If the thermometer doesn’t reach the temperature you set it at, you may need to get your oven calibrated.
- The browned butter must come back to room temperature before incorporating it into this recipe. Using liquefied butter will cause your cookies to spread and possibly burn.
- Although I don’t find chilling necessary for this recipe, you may refrigerate your cookie dough if you’d like! Just wrap it tightly and use it within 72 hours.
- And as I mentioned earlier, you may also freeze this cookie dough! Just scoop in onto a cookie sheet, freeze until firm, and place the cookie dough balls in a freezer bag for up to two months. You may need to add an extra minute or two onto the bake time when baking from a frozen state.
- Because I know some of you are allergic to nuts, I wanted to mentioned you can totally omit them from the recipe without making any other changes. And if you can eat nuts, but don’t like them, try using chopped pecans or even almonds instead!
I’ll be working hard in the kitchen for you this week! I have big pie goals and a cheesecake in the works, plus some candy experiments I hope to try over the weekend. So be sure to come back soon. Because we have lots of baking to do this Fall! But for now, I hope you enjoy these cookies… and your Wednesday!
If you try this recipe for Dark Chocolate Cranberry Walnut Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
More Cranberry Cookie Recipes:
- Dark Chocolate Cranberry Orange Slice & Bake Cookies
- Chewy White Chocolate Cranberry Oatmeal Cookies
- Cranberry White Chocolate Macadamia Nut Cookies
- Thick and Chewy White Chocolate Cranberry Cookies
- Whole Wheat Cranberry Ginger Chocolate Chip Cookies
Dark Chocolate Cranberry Walnut Cookies
Ingredients
- 1 cup (8 ounces) unsalted butter, melted until browned, and brought back to room temperature
- 2 and 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg plus 1 egg yolk, at room temperature
- 8 ounces high-quality dark chocolate, chopped
- 1 cup dried cranberries
- 1 cup toasted walnuts, roughly chopped
- 1 teaspoon flaky sea salt, for sprinkling, optional
Instructions
To brown the butter:
- Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. About 6 to 8 minutes, depending on your stove top.
- Remove pan from heat and scrape butter - and any golden bits - into a medium sized, heatproof bowl. Place bowl in the fridge until butter has come back to room temperature; about 1 hour and 30 minutes.
- You'll know it's ready when the butter is solid, but just soft enough that you can scrape it out of the bowl (use a strong metal spoon).
Make the cookies:
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.
- In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the chilled brown butter and both sugars; beat on medium speed until light and fluffy, about 2 minutes. Add in vanilla. Beat in egg and egg yolk, one at a time, beating until just combined, and scraping down the sides of the bowl as needed.
- Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the chocolate, cranberries, and walnuts.
- Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Bake for 10 to 11 minutes, or until edges are set and the center is still a little jiggly.
- Remove cookies from oven and sprinkle with sea salt, if using.
- Allow cookies to cool on the pan for 10 minutes, then carefully transfer to a cooling rack. Repeat with remaining cookie dough.
Notes
- For decorative purposes, you can press extra chocolate chunks on top of the cookies as soon as they come out of the oven.
- Cookies will stay "fresh" for 3 days when stored in an airtight container.
- Cookie dough will keep in the fridge for 72 hours. Alternatively, you may scoop and freeze the cookie dough for up to 2 months. You will need to add an extra minute or two to the bake time if baking frozen dough.
- You can make smaller sized cookies, but you'll need to decrease the bake time by a minute or two.
Susan says
Made these cookies today. I should have read the comments first! The dough was so dry I added more butter (didn’t have time to brown) and worked in the nuts & cranberries by hand. They did not spread. They tasted great in spite of the dryness. I will definitely cut down the flour and maybe add some additional liquid next time. Love the idea of adding a little brandy. By the way brown butter makes a delicious pecan pie!
Blair says
I just made these cookies and oh boy are they good . After reading some of the reviews I did add 3 tbs total of milk and used less flour . Mine spread just fine , I didn’t have to press them down before baking . I accidentally used light brown sugar but I don’t think it made to much of a difference. They turned out sooo good . Thanks for a great recipe !
Amy says
I just made these cookies tonight, followed the recipe exactly, and wow the dough was dry! I had to work the nuts, cranberries, and chocolate chunks in by hand because I wasn’t able to get them mixed in with a spoon. Yikes. My flour was definitely not packed down and I measured exactly. If I make them again I will definitely use less flour. Mine also did not spread at all, so I flattened them in the oven (and in subsequent trays, before baking).
The cookies were good, but they also needed a shorter baking time than listed (probably because the dough was so dry). I liked the batches better where I made the cookies smaller and cut the baking time in half. Personally, I thought there was too much cinnamon – I would cut that in half.
Adriana says
Would adding some oatmeal completely throw off the recipe?
luci says
these look amazing! do you have any recommendations for using natural sweeteners?
Mary Gates says
Thank you for this wonderful recipe! Browning the butter gives such a complex and wonderful flavor. I recommend reducing the flour by 2 tablespoons and adding a few tablespoons of brandy to increase the moisture content and pliability.
Mary Gates says
I would like to change my review to 5 stars!! I made these and put them in the freezer to enjoy later. I took them out of the freezer this week and my family decided they were the best cookies I ever made. They might be right! Thanks again for this wonderful recipe. I’m looking forward to exploring the use of browned butter in additional recipes.
Ramella says
Ok…the smell of the browned butter is intoxicating. I scooped out the dough and they remained in the scoop shape while baking. They did not spread. This batch did not look anything like The picture. The second batch I flattened a bit with my spatula. I’m hopeful they will look better. The dough was a tad bit dry. I used a little less than the recommend amount because I did not have a scale. When using about a tablespoon less flour the dough was still a bit dry. Would I make these cookies again? No. They are too costly. They are absolutely beautiful and I would love to present these to family and friends but I’m out off by the shape. The taste was good.
bakerbynature says
Hi Ramella. If you have any dough leftover, try adding a teaspoon or two of milk to the batter, to help thin it out.
Ramella says
The recipe made exactly two dozen. I may make again at a later date since my family absolutely loves them. I guess i will flatten them a bit going forward and keep in mind to add a bit of milk if the dough seems dry. The are absolutely beautiful looking cookies.
Ramella says
I am making these beautiful cookie now. My brown butter is in the fridge. I hope they turn out. I spent quite a bit on the ingredients. Will post my thoughts after they are baked and taste tested by the husband….
Dru says
My cookies seemed dry and didn’t spread. I followed the directions exactly. Can you help me figure out what went wrong? Great flavor though!
bakerbynature says
Hi Dru. I’m really glad you enjoyed the flavor! In regards to the cookies being dry, it sounds like there was too much flour used. If you don’t own a kitchen scale, I suggest using the scoop and level method of measuring flour (fluff up the flour first, then lightly spoon it into the measuring cup, use the flat side of a knife to scrape the top smooth. Be sure not to tap the side of the measuring cup or press down on the flour). This helps prevent “packed flour”, which can turn recipes dry. I hope that helps!
Dru says
THanks! I’ll try that the next time
Holly says
I have a kitchen scale but dont see the weights listed.
Ashley says
Oh man, I wish I had seen this comment. My cookie dough was very thick and not luscious like your picture. I suspect it was the flour. They taste Great but they didn’t spread in the oven.
Iram says
Wait. Are you really writing a book? Please tell me it’s a cookbook. I will be the first one to preorder it. I love this site and you have so much talented. And thanks for posting this recipe