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Chocolate-Dipped Cranberry Cookies

 Chocolate-Dipped Cranberry Cookies
Cranberry and chocolate seem to make the perfect pair! You'll love this cookie's bright color and special flavor. Barbara Nowakowski - North Tonawanda, New York
42 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped fresh or frozen cranberries
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 1-1/4 cups chopped walnuts, optional


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well. Using paper towels,
  • pat chopped cranberries dry; stir into dough.
  • Drop by rounded teaspoonfuls onto baking sheets; cover and freeze
  • until firm. Transfer cookie dough balls to a large resealable
  • plastic freezer bag. May be frozen for up to 3 months.
  • To use frozen cookie dough: Place 2 in. apart on baking sheets coated
  • with cooking spray. Bake at 350° for 15-17 minutes or until

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Chocolate-Dipped Cranberry Cookies (continued)

Directions (continued)

  • lightly browned. Remove to wire racks to cool.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth. Dip each cookie halfway into chocolate mixture; sprinkle
  • chocolate with walnuts if desired. Place on waxed paper until set.
  • Yield: 3-1/2 dozen.
Editor’s Note: To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutritional Facts: 1 cookie (calculated without walnuts) equals 130 calories, 8 g fat (3 g saturated fat), 5 mg cholesterol, 40 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.