It’s always great to have easy cookie recipes in your repertoire and these Chocolate Chip Dried Cranberry Cookies start with refrigerated cookie dough. You know the kind, the roll of cookie dough you find in the section near refrigerated biscuits.
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Why You’ll Love Chocolate Chip Dried Cranberry Cookies
Easy is the name of the game with these cookies!
- If you enjoy the sweet and tart flavor combination, you’ll enjoy this cookie.
- Just 2 ingredients and about 20 minutes and you can have warm from the oven cookies.
- No unsalted butter to soften, no dry ingredients to mix.
- Fewer dishes to wash.
- Keep the ingredients on hand when you need a quick treat.
- No one has to know just how easy this chewy cookie recipe is to make.
- I used the roll of refrigerated cookie dough but you could also use the squares.
- If you’re not a baker, these chocolate chip dried cranberry cookies are perfect for you!
- This is a great cookie option for all of the Christmas cookie exchanges this holiday season.
There isn’t an easier cookie to make this holiday season. With just two ingredients, refrigerated cookie dough and dried cranberries, these cookies take no time to make. They are perfect when you need a last minute treat.
With only two ingredients, you don’t need much to make chocolate chip dried cranberry cookies. But you will need:
- Large Bowl though a medium bowl would work too
- Spatula or Wooden Spoon (but clean hands work the best)
- Cookie Scoop
- Cookie Sheets
- Parchment Paper or a silicone baking mat
- A wire rack for cooling cookies
- Cookie Spatula
Tips and Suggestions
Try using different dried fruit in place of the cranberries. Try dried cherries or chopped dried apricots. Add finely chopped pecans too. I caution you about adding too many mix-ins. You need the cookie dough to hold together.
I do not recommend using fresh cranberries for this recipe. You won’t be able to chop them finely enough and they will most likely tint the cookie dough.
While you can use a spatula or wooden spoon, roll up that long-sleeve shirt and use your clean hands to mix in the dried cranberries.
How do you store chewy chocolate chip cranberry cookies?
The best way to store these cookies is in an airtight container. The best way to keep chewy cookies fresh is to add half a slice of bread, any type will do, to the container. The cookies will absorb moisture, but not flavor, from the bread keeping them fresh and soft.
If the container is small, go with a smaller piece of bread. Too much bread will turn your cookies to mush.
If you like cranberries try these recipes
White chocolate cranberry cookies have oatmeal making them a chewier type of cookie. Cranberry orange almond cookies are shortbread cookies. Classic cranberry sauce is a must have with a turkey dinner. Cranberry bark is a sweet treat to make for a hostess gift.
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Chocolate Chip Dried Cranberry Cookies
- 1 roll Refrigerated Chocolate Chip Cookie Dough, 30 ounces
- ½ cup Dried Cranberries, chopped
- Preheat the oven to 375℉. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, break up the cookie dough. Sprinkle the dried cranberries into the bowl.
- Using a rubber spatula or your clean hands, work the dried cranberries into the cookie dough.
- Using a cookie scoop drop dough balls onto the prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes. Allow cookies to cool on the cookie sheet for about 5 minutes before removing to a cooling rack to cool completely. Store in an airtight container.