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!
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.
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 1/2 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.
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 😊
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.
Why sprinkle a cookie with sea salt?
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.
Cranberry Almond Chocolate Cookies
- 1 cup unsalted butter (at room temperature)
- 1 cup light brown sugar 7.5 Ounces
- 1/2 cup granulated sugar 3.5 Ounces
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour 11.25 Ounces
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup dried cranberries
- 1 cup dark chocolate chips divided
- 1/2 cup chopped almonds
- sea salt for sprinkling
- 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, 3/4 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.