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Chocolate Dipped Cranberry Cookies

Chocolate Dipped Cranberry Cookies
Makes:
36 cookies (3 dozen)
Prep Time:
30
minutes
Total Time:
40
minutes
based on
6 reviews
Enjoy the rich flavors in these Chocolate Dipped Cranberry Cookies. Perfect for snacks and great for entertaining, too.

In this recipe:


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Ingredients:

  • 1 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups OCEAN SPRAY® Fresh or Frozen Cranberries, coarsely chopped
  • 1 1/3 cups (8 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/4 cups chopped nuts

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking powder and salt in medium bowl. Beat vegetable shortening and sugar in large mixer bowl until light and fluffy. Add vanilla extract and egg; mix well. Gradually beat in flour mixture until a soft mixture forms. Stir in cranberries. Drop by rounded teaspoonfuls onto prepared baking sheets.

BAKE for 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

MELT morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 20-second intervals, stirring until smooth. Dip half of each cookie into melted chocolate and then into nuts. Allow chocolate to dry completely.

Recipe, photo and nutritional information courtesy of Ocean Spray Cranberries, Inc.


Reviews:

Review This Recipe
  •  Star(s)

    Chocolate dipped cranberry cookies

    Karen Ebert from DAYVILLE, CT

    So delicious even to those of us that dislike cranberries. A wonderful blend of flavors and easy to make.

  •  Star(s)

    extreamly yummy

    Rainie Rizzo from Zionsville, IN

    I made these for my boss for Christmas this week. I used dry whole cranberries in place of the fresh or frozen ones. The dough was a little bit more on the dry side but worked just fine. I also used dark Nestle chocolate for the dipping. They turned out really well and where extreamly yummy. Her hubby ate them all before she had a chance to eat more than a few and even asked if I could make some more. They were a very big hit.

  •  Star(s)

    Choolate Dipped Cranberry Cookies

    Alice Keeney from STRONGSVILLE, OH

    I didn't get around to trying these until January, but omitted the chocolate since we had consumed so much of it during the holidays. The cookies are moist and tasty on their own and I plan to add them to my holiday baking next year, as is. They will be a refreshing treat from the usual holiday standard.

  •  Star(s)

    Festive and Delicious!

    DONNA DELIOS from MONTARA, CA

    This cookie looks very festive on cookie platter, plus it is delicious! Flavor combination really works, everyone loves it. Adding it to my recipe box to make every year from now on. Highly recommend!

  •  Star(s)

    Well worth trying

    Jeanne Rice from CAZENOVIA, WI

    Added these cookies to my Christmas cookies this year, they were very good and easy to make. They freeze beautifully and can't wait to get the reviews from my family

  •  Star(s)

    Very colorful!

    Marilyn from Canada

    These cookies are easy to make and very festive looking. I had to double my baking time, and I think this is because I used frozen cranberries. I do not like the ways these cookies smell (like playdough), but they taste pretty good. I also enjoyed these moist cookies more without the chocolate.

Nutrition Facts

Serving Size: 1/36 of recipe

Servings Per Recipe: 36 

  • Calories: 160
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 2.5g (14% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 9g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Dipped Cranberry Cookies

Ingredients

  • 1 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups OCEAN SPRAY® Fresh or Frozen Cranberries, coarsely chopped
  • 1 1/3 cups (8 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/4 cups chopped nuts

 

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking powder and salt in medium bowl. Beat vegetable shortening and sugar in large mixer bowl until light and fluffy. Add vanilla extract and egg; mix well. Gradually beat in flour mixture until a soft mixture forms. Stir in cranberries. Drop by rounded teaspoonfuls onto prepared baking sheets.

BAKE for 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

MELT morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 20-second intervals, stirring until smooth. Dip half of each cookie into melted chocolate and then into nuts. Allow chocolate to dry completely.

Recipe, photo and nutritional information courtesy of Ocean Spray Cranberries, Inc.

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