These rich, chewy Double Chocolate Cranberry Cookies are perfect for Valentine’s Day! Brownie like cookies loaded with dark chocolate, cranberries, and coconut!
Nothing says “I love you” quite like chocolate, am I right?
And a homemade chocolate dessert gets you way more points than store bought, I’d say.
These cookies are sure to get a smile from your favorite chocoholics. Who could possibly resist all those gooey, melty pockets of chocolate?!
If you are not much of a baker, don’t let that stop you from trying this recipe! These cookies are super easy to make.
All of the ingredients get mixed together in one bowl, then just scoop and bake! Add a few extra chocolate chips and cranberries on top before putting them in the oven to make them look like they came from a bakery!
There is something so appealing about the textures and layers of flavor in these cookies. They are fudgy and sweet, with tart chewiness from the cranberries, and rich, deep, melty dark chocolate pockets of goodness! You really must try them warm… simply irresistible!
MORE RECIPES FOR VALENTINE’S DAY:
- Valentine’s Day Fudge – SO CUTE (and easy!!)
- Chocolate Lover’s Cookie Sticks
- Red Velvet Chocolate Chip Bars – a family favorite!
- Cherry Cordial Chocolate Cookies
- Red Velvet Coffee Cake – great for Valentine’s Day breakfast!
Follow Back For Seconds on social media!
FACEBOOK Â * INSTAGRAM * PINTEREST * TWITTER * Email
Double Chocolate Cranberry Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3 eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 cup all purpose flour
- 1 1/2 cup sweetened shredded coconut
- 2/3 cup dried cranberries
- 1 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350
- Add butter, sugar, and cocoa powder to a large mixing bowl and beat until creamy and smooth.
- Add eggs, one at a time, mixing well after each addition.
- Add salt, vanilla, and baking powder and mix well.
- Gradually add flour and mix on low until combined.
- Drop cookie dough by 2 TBS scoops, 2" apart onto an ungreased baking sheet (I always line mine with a silicone baking mat).
- Press a few chocolate chips and cranberries onto the tops of each cookie, if desired.
- Bake 8-9 minutes. Allow to cool for a couple minutes on the tray before transferring to a wire rack to cool completely. Store in a tightly sealed container.
BE THE FIRST TO GET NEW RECIPES – SUBSCRIBE TO BACK FOR SECONDS BY EMAIL
Â
Leave a Reply