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–+ servings

Salted Dark Chocolate Cranberry Walnut Cookies

Salted dark chocolate cranberry walnut cookies on a plate
These cookies perfectly balance bitter dark chocolate, tart cranberries, and crunchy walnuts with a flaky sprinkle of sea salt, making them an unforgettable treat.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 24 cookies

Ingredients

For the Cookies

  • 1 cup unsalted butter, softened (room temperature) Use room temperature for best texture
  • 1 cup brown sugar (packed) Light or dark brown sugar can be used depending on preferred flavor
  • 1/2 cup granulated sugar
  • 2 large eggs Use room temperature eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Spoon into the measuring cup and level off correctly
  • 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 desired) To amplify flavor, you can toast walnuts
  • to taste pinch coarse sea salt for sprinkling Sprinkle just before baking or right when they come out of the oven

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
  • Add eggs one at a time, stirring until incorporated. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the dark chocolate chips, dried cranberries, and chopped walnuts.
  • Drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. Flatten each scoop slightly and sprinkle with coarse sea salt.

Baking

  • Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft.
  • Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

To retain moisture for softer cookies, place a slice of bread in an airtight container. For nut-free cookies, replace walnuts with toasted pumpkin seeds or extra chocolate chips. This recipe can also be adjusted for gluten-free or vegan options.