Dark Chocolate and Cranberry Crinkle Cookies


  • 1 cup all-purpose flour
  • 1/2 cup & 2 Tbsp. unsweetened natural dark cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 egg, large, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup Ocean Spray® Craisins® Dried Cranberries, finely diced
  • 1/2 cup mini dark chocolate chips (optional)
  • 3 tablespoons sugar (for rolling)
  • 1 cup powdered sugar (for rolling and dusting)


Whisk the flour, cocoa powder, baking soda, and salt together in a bowl, set aside.

In a large bowl using a hand mixer or stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar together on medium high speed about 2 minutes. Beat in the egg and vanilla on low-medium speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then mix in the Craisins® Dried Cranberries and chocolate chips. The cookie dough will be quite thick and sticky.

Cover the bowl tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is required, to ensure the cookies have the right texture.

Preheat the oven to 350°F.

Line two large baking sheets with parchment paper or silicone baking mats. Create an assembly line with the dough, sugar, powdered sugar, and the baking sheets in that order from left to right.

Scoop and roll dough into balls, about 1.5 Tablespoons of dough. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place about 2 inches apart on the baking sheets.

Bake the rounded cookies for 10-12 minutes until they have slightly spread on the pan.

Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Lightly dust with more powdered sugar if needed.

Tip: These make great holiday gifts!


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