Cranberry Cookies

We went cranberry picking at Chicago Bog this year and collected quite a good haul, despite Amin spending most of his time trying to throw squidgy cranberries down Max’s pants. Now we needed something to do with all our hard earned cranberries: enter this yummy cranberry cookie recipe from Keep It Sweet Desserts.


  • 1/2 cup (4 ounces) salted butter
  • 1/4 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1 extra large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup dark chocolate chunks
  • 3/4 cup fresh cranberries, washed and dried


  1. Melt the butter in a pan until it becomes amber/brown and leave to cool
  2. Mix the cool butter with both types of sugar on a high speed
  3. Add egg and vanilla and continue to mix until combined
  4. Slowly add the flour and baking soda to the sugar/butter mix
  5. Stir in chocolate and cranberries
  6. Chill the cookie dough for 2-24 hours
  7. Bake in the oven at 325*F until the cookies are firm and the cranberries have popped (around 20 mins)

One Comment Add yours

  1. aliyasaied says:

    Sounds easy and delicious – a winning combo!


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