Dark Chocolate Candied Cranberry Cookies / by Rosie Berger

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So. Chocolatey. And the tart contrast of those cranberries is suuuuuper tasty.


For the cranberry topping

1 cup fresh cranberries

1/4 butter

1/4 cup packed brown sugar

For the cookies

1 cup packed brown sugar

1 cup unsalted butter, softened

2 eggs

1/2 oz of unsweetened baking chocolate, grated

2.5 cups flour

1/3 cup cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/4 cup of granulated sugar, for sprinkling (optional)


  1. Preheat oven to 325 degrees.

  2. In a medium sized pan, heat butter on low-medium until melted. Add brown sugar and mix.

  3. Add cranberries and stir to coat with butter/sugar mixture.

  4. Cook, stirring occasionally, until cranberries are bright red and starting to split.

  5. Remove berries from heat and set aside (pro tip - pour the leftover “sauce” over some vanilla icecream).

  6. In a bowl or stand mixer, cream butter and sugar.

  7. Add eggs one at a time and combine.

  8. Add chocolate shavings, combine.

  9. In a separate bowl, combine dry ingredients.

  10. Gradually add dry ingredients to wet, mixing constantly.

  11. When dough is mixed evenly, form into 1” balls and place 2 inches apart on cookie sheet.

  12. Create a hole straight down in the centre of each dough ball (to hold your cranberries) that reaches about half way through the door.

  13. Place 2-3 candied berries in each hole.

  14. Bake for approx. 15 minutes, until cookies have spread.

  15. After cookies are baked, but still warm, sprinkle with granulated sugar (optional).

Makes approximately 36 cookies!