I still remember the first time I baked these salted dark chocolate cranberry walnut cookies — the kitchen smelled like toasted nuts and brown sugar within minutes, and that flaky hit of sea salt turned a simple cookie into something unforgettable. They’re brilliant for holiday cookie exchanges, weekday treat boxes, or when you want an elevated cookie that balances sweet, tart, bitter, and salty in one bite. If you like the interplay of dark chocolate and fruit in cookies, try them alongside a batch of dark chocolate orange shortbread cookies for a flavor-focused spread.

Why you’ll love this dish

These cookies hit a lot of marks: they’re quick to throw together, use pantry-friendly ingredients, and impress guests without fuss. The brown sugar keeps them tender and slightly caramelized at the edges. Dried cranberries add bright acidity that cuts the chocolate’s richness, and walnuts bring crunch and a toasty backdrop. A final pinch of coarse sea salt makes the flavors pop.

“A perfect balance of bitter dark chocolate, tart cranberries, and crunchy walnuts—plus a flake of salt that makes each bite sing.”

If you enjoy deeply flavored cookies with texture, these will become a regular in your rotation. They also pair well with classics — try them after a nut-forward cookie like these brown butter pecan chocolate chip cookies for variety on a cookie tray.

How this recipe comes together

Quick overview so you know what to expect:

Cream butter and sugars until light and fluffy to trap air and make tender cookies.
Add eggs and vanilla for structure and flavor.
Whisk dry ingredients (flour, baking soda, salt) and fold them in gently so cookies stay tender.
Stir in chocolate, cranberries, and walnuts.
Scoop, flatten slightly, and sprinkle with coarse sea salt before baking for contrast.

If you like seasonal spins, these cookies can be adapted the same way as my chewy holiday bakes like chewy pumpkin chocolate chip cookies, by swapping mix-ins or spices.

What you’ll need

Key ingredients

1 cup unsalted butter, softened (room temperature)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (or chopped dark chocolate)
1 cup dried cranberries
1 cup chopped walnuts (toasted if you like more flavor)
Coarse sea salt, for sprinkling

Notes and substitutions: Use light or dark brown sugar depending on how molasses-forward you want the flavor. For a nut-free version, swap walnuts for toasted pumpkin seeds or extra chocolate chips. For a slightly softer cookie, replace 1/4 cup flour with an equal amount of cake flour.

Step-by-step instructions

Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream: In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, mixing until incorporated. Stir in the vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Mix wet and dry: Gradually add the dry mixture to the butter mixture and stir until just combined. Avoid overmixing.
Fold in mix-ins: Gently fold in the dark chocolate chips, dried cranberries, and chopped walnuts.
Scoop and salt: Drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. Flatten each scoop slightly. Sprinkle a small pinch of coarse sea salt on each cookie.
Bake: Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft.
Cool: Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

These steps are straightforward, but a few small details — like not overbaking and spacing the cookies properly — make a big difference in texture.

Best ways to enjoy it

Serve warm with a glass of cold milk, coffee, or a robust black tea. The bitterness in dark chocolate pairs especially well with espresso.
Plate them with other textures: the toasty crunch of chocolate chip pecan cookies or light meringues balances the richness if you’re assembling a cookie platter.
Make them part of a dessert board: include slices of cheddar or aged Gouda, a small bowl of extra dried cranberries, and nuts for a grown-up twist.

How to store & freeze

Room temperature: Keep cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help retain moisture if you prefer softer cookies.
Refrigerate: You can refrigerate for up to 1 week, but bring to room temperature before serving for best texture.
Freeze: To freeze baked cookies, layer them between sheets of parchment in an airtight container for up to 3 months. To freeze dough, scoop onto a baking sheet, freeze until solid, then store dough balls in a labeled bag for up to 3 months. Bake frozen dough at 350°F, adding 1–2 minutes to the bake time.
Food safety: Always cool completely before storing to prevent condensation and spoilage.

Pro chef tips

Room-temp ingredients: Use room-temperature butter and eggs so they incorporate smoothly and produce consistent texture.
Measure flour correctly: Spoon flour into the cup and level it off, or weigh it (2 cups ≈ 250 g) to avoid dense cookies.
Toast the walnuts: Toast walnuts in a dry skillet for 3–4 minutes until fragrant to amplify nutty flavor.
Sea salt timing: Sprinkle coarse sea salt right before baking or immediately after they come out of the oven so it sticks and gives that briny crunch.
Mix-ins distribution: Toss chocolate and cranberries with a tablespoon of flour before folding in — this helps them stay suspended in the dough and prevents sinking.

For a delicate sweet finish or a showpiece, try serving alongside a light crunchy element like chocolate-dipped meringues — they contrast wonderfully.

Creative twists

White chocolate & pistachio: Swap dark chips for white chocolate and walnuts for chopped pistachios.
Orange zest: Add 1–2 teaspoons of orange zest to complement the cranberries and mirror flavors in citrus-forward bakes such as my dark chocolate orange shortbread cookies.
Gluten-free: Use a 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if your blend lacks it.
Vegan: Replace butter with vegan stick butter and use flax eggs (2 tbsp ground flax + 6 tbsp water) and dairy-free chocolate chips.
Oat-crunch: Replace 1/2 cup flour with 1/2 cup old-fashioned oats for a heartier texture.

FAQ

Q: Are these cookies chewy or crispy?
A: They should be chewy in the center with slightly crisp, golden edges. Bake until edges are set but centers look a touch soft, and they’ll firm up as they cool.

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are too wet and tart for this dough; they’ll release moisture and change texture. If you must use fresh, chop them, lightly toss in sugar, and reduce other liquids — but dried is strongly recommended.

Q: How can I make these nut-free for school-safe treats?
A: Replace walnuts with roasted sunflower seeds, pumpkin seeds, or extra chocolate chips to maintain texture without nuts.

Q: Can I freeze the cookie dough and bake later?
A: Yes. Scoop dough onto a baking sheet, freeze until solid, then transfer dough balls to a labeled freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

Q: How long do baked cookies keep their best texture?
A: Stored airtight at room temperature, they’re best within 2–4 days. For longer storage, freeze baked cookies for up to 3 months.

Conclusion

If you want another take on the dark chocolate + cranberry + nut combination, check this version for inspiration from Dark Chocolate Cranberry Walnut Cookies – Baker by Nature. For a salted spin similar to this recipe with extra tips and photos, see Salted Dark Chocolate Cranberry Walnut Cookies ~ Recipe.