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Cranberry Decadent Cookies

Cranberry Decadent Cookies

Cranberry Decadent Cookies

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Cranberry Decadent Cookies
5.0 rating based on 12,345 ratings
5/5 (6)
Course: Drop CookiesDifficulty: Easy



A rich chocolate cookie dough with white chocolate chips and dried cranberries.


  • 1/4 cup all-purpose flour (this is not a typo, but read note *)

  • 1/4 cup cocoa powder

  • 1 teaspoon cinnamon

  • 1/8 teaspoon baking powder

  • 6 tablespoons butter, softened

  • 1/2 cup sugar

  • 2 large eggs

  • 8 ounces semi-sweet chocolate, chopped

  • 2 cups white chocolate chips, divided

  • 1 cup dried cranberries

  • 1 pinch salt


  • Preheat oven to 350 F. Grease large cookie sheets or line with parchment paper (parchment will help eliminate breakage). Melt semi-sweet chocolate over low heat in the top of a double boiler or in the microwave (at 50% power) and cool. Combine dry ingredients: flour, cocoa, cinnamon, baking powder and salt. In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate. Add dry ingredients and mix well. Fold in 1 cup white chocolate chips and the dried cranberries. If dough feels very soft or wet, chill for 10 minutes. Drop by teaspoons on to greased cookie sheets. Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes. Remove from oven and let stand on sheets 3 minutes. Remove to rack and let cool completely. Place 1 cup white chocolate chips in a microwaveable bowl. Microwave on medium (50%) power for 30 seconds. Stir. Continue microwaving for 10 seconds and stir again. Repeat just until white chocolate is melted. Scrape melted white chocolate into a ziplock baggie. With a sharp scissors, snip off a very small corner of the baggie. Drizzle top of cookies with zig-zags of melted white chocolate**. Cool until chocolate is set.


  • * There really is only 1/4 cup flour in this recipe. That said, many reviewers recommend adding 3 tablespoons more flour to help eliminate breakage when removing from cookie sheets.
  • **This drizzle step is not shown in the recipe photo.


Name & Location
(example: Sue in LA)
I've been making these each Christmas for the past 10 or so years. My kids & mother-in-law insist on THIS recipe and just can't get enough of them. They are, indeed, decadent!
- Rachel
Love these. Tried them on a whim about 6-7 years ago and they've become a staple for our holiday baking every since.
- A Baker
This year I added chopped pistachios to the original recipe (I have used dried cherries in the past, but used the cranberries this year) and it added great color and they were delicious! Pretties cookie at the exchange.
- Amy
According to my husband and son these are great. Working on a cookie exchange recipe and first batch was soft--and I was worried---2nd batch I cooked a little longer and was still a little worried this 3rd batch I added a little extra flour.I have it down now. They get 5 stars !!
- maggie
Made these last night and OMG! I read many of the comments and incresed the flour by a few T and had no problem with removal or breakage. Also liked the dried cherries ideas but had none so used dried cranberries and added cherry liqueur. Delicious!!!
- A Baker
Awesome cookie! Just got back from a large cookie exchange party, and I won the vote and prize for best cookie with this recipe. I doubled the batch and added the extra 3 tablespoons of flour, as suggested by another commenter. Also, I used dried cherries instead of cranberries; that is the deal sealer! :) You could probably even use the jarred marichino cherries. And I used ghirradeli semi-sweet chocolate, it is deffinitely worth it to pay a little more!! I recommend cooking them at 325-ish and then checking them regularly after 8 minutes. Also, let them cool on the cookie sheet for 5 minutes, then add the white chocolate topping, and let them cool completely. Six stars! This cookie beats them all! Warning: They are very rich! Serve with milk.
- Amy
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