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?!
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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!
Products used to make this recipe*:
MORE RECIPES FOR VALENTINE’S DAY:
- Valentine’s Day Fudge – SO CUTE (and easy!!)
- 19 Valentine’s Day Sweets for your Sweetie!
- Red Velvet Chocolate Chip Bars – a family favorite!
- Red Velvet Desserts You’ll Fall in LOVE With!
- Cherry Cordial Chocolate Cookies
- Red Velvet Coffee Cake – great for Valentine’s Day breakfast!
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Double Chocolate Cranberry Cookies
|Prep time||10 minutes|
|Cook time||9 minutes|
|Total time||19 minutes|
|Misc||Freezable, Gourmet, Pre-preparable|
- 1 cup unsalted butter (softened)
- 1 3/4 cup granulated sugar
- 3/4 cups cocoa powder
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 1/2 cup sweetened shredded coconut
- 2/3 cups dried cranberries
- 1 1/2 cup dark chocolate chips
|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.
Stir in coconut, cranberries, and chocolate chips.
|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.
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