Cranberry Almond Chocolate Cookies

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Cranberry Almond Chocolate Cookies filled with dried cranberries, almonds and dark chocolate chunks, topped with a sprinkle of sea salt.

A few months ago I made cranberry cookie bars that had a mixture of cranberries, nuts and chocolate chips. I didn’t know I loved cranberries and chocolate so much until I couldn’t stay away from those bars.

Fast forward to my latest cookie craving when I decided to pair cranberries, almonds and chocolate chips in a sweet buttery cookie dough. You are going to LOVE this cranberry almond chocolate cookie recipe!

plate of cranberry almond chocolate chip cookies

Why you’ll love this recipe:

  • These cookies are full of so many great flavors and textures, ready to quench any cookie cravings.
  • Dried cranberries tend to be super sweet, so they are right at home inside a buttery almond chocolate chip cookie
  • You’ll love the little pop of color from the cranberries too. 
  • They are delicious any time, but you can also file this recipe away for those holiday parties which will be here before we know it.

If you love cranberries, try our cranberry shortbread cookies!

cookie dough in a mixing bowl

Big Bakery Style Cookies

These are pretty big cookies, about 3 tablespoons of dough.  At that size, this recipe yields only 24 cookies.  If you would like to make them smaller just remember to reduce the baking time.  I have baked these half size, 1 and ½ tablespoons, and they take about 10 minutes. 

There is 2 cups worth of cranberries, almonds and chocolate in this dough.  If you would prefer to remove any of the ingredients, just up the amount of another ingredient to make up the difference.

a cranberry chocolate chip cookie on a baking sheet

What kind of almonds are best in cookies?

In my house we have a debate regarding what kind of almonds to buy.  My kids like the roasted, salted variety but I only enjoy the raw natural kind. With the raw kind I can decide to roast and salt them, yet not the other way around. 

So a sprinkling of sea salt on the top of these cookies is a delicious way to please everyone.  Although my kids probably would have been just fine to eat almonds any way inside a cookie 😊

a chocolate chip cookie on a wire rack

Do you have to refrigerate the dough?

You can refrigerate the dough if you’d like, but for this recipe, there is no need to refrigerate. Yes, the cookies will flatten slightly, but they are a crinkly-topped cookie and look beautiful even with no refrigeration.

chocolate chip cookies with cranberries and almonds

Sprinkle a bit of sea salt on top right when the cranberry almond chocolate cookies come out of the oven.  If you sprinkle them before they are baked, the salt will just melt right into the dough.  We definitely want to be able to see it since it looks pretty.

Also, sprinkling it on top helps the taste shine through.  Salt does a great job at cutting through sweetness so it is not overwhelming.  But don’t worry about using any fancy sea salt (unless you want too!), because the grocery store variety works just fine.  Since we are sprinkling them with salt on top, there is only the tiniest bit of salt in the cookie dough.

closeup of a chocolate chip cookie with a bite out of it
closeup of a chocolate chip cookie with a bite out of it

Cranberry Almond Chocolate Cookies

4.84 from 6 votes
Cranberry Almond Chocolate Cookies filled with dried cranberries, almonds and dark chocolate chunks, topped with a sprinkle of sea salt.
Servings 24
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 24 minutes

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  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer cream together the butter and sugars. Scrape down the side of the bowl, then add the egg and vanilla. Beat again until combined.
  • In a small bowl whisk together the flour, salt and baking soda. Add to the butter mixer and stir just until combined. Add in the cranberries, ¾ cup chocolate and almonds and stir until they are mixed in.
  • Scoop cookies onto a parchment lined cookie sheet. Press the extra chocolate chips in the tops of the cookies.
  • Bake for 12-14 minutes, or until the edges are set.
  • Sprinkle the tops of the cookies with sea salt right as they come out of the oven.
  • Allow to cool a few minutes on the pan before transferring to a cooling rack.
  • Store in an airtight container at room temperature.



The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 243kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 85mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Course Cookies
Cuisine American
Calories 243
Keyword chocolate chip, christmas, cranberries
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.84 from 6 votes (3 ratings without comment)
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5 years ago

5 stars
These cookies are amazing! I followed the recipe exactly but also added in toffee bits – they were a huge hit and look so beautiful too. Thanks for this recipe!!

5 years ago

5 stars
It’s a recipe you would like to keep. I added 1/2 tsp of pure almond extract. My son loves it. Thanks!

5 years ago

4 stars
These were pretty good. I increased the cranberries and eliminated the chocolate. My husband likes them a lot.

7 years ago

These cookies are amazing! The crispy outside with the gooey in the middle, delicious!
Thank You

7 years ago

These cookies sound fantastic! Personally, I am a raw almond kind of person 🙂

7 years ago

I think I might try making these with white chocolate chips….