Cookie Palooza: Cranberry Pecan Cookies

While peppermint gets all the glory during this time of the year there are other flavors and ingredients that are reminiscent of the season. Cranberries for one. While the sweetened dried ones and the canned jellied version can be found in your supermarket year-round, it’s this time of the year when those fresh tart berries pop up in your grocery section. And while most nuts are popular around this time due to gift baskets, those roasted chestnuts and so forth it’s pecans that really make the rounds thanks to Pecan Pie.  So, I decided to combine the two – cranberries and pecans – for today’s Cookie Palooza cookie with a Cranberry Pecan Cookie that also has some chocolate in it.

These cookies are pretty straightforward to make. Start off by creaming together the butter and sugars, add the eggs and then the vanilla extract. Whisk the dry ingredients separately and then add it to the butter mixture and finally stir in the add-ins; the dried cranberries, chopped pecans and chocolate chips. If you like your cookies to be a little nuttier feel free to add in more pecans. And one thing I have started doing is refrigerating my cookie dough before scooping and baking. I didn’t want to struggle to scoop my dough, so I refrigerated it for only 30 minutes. Enough to get it chilled, but still soft enough to easily scoop with a cookie scoop.

These cookies are perfectly chocolaty, just the right amount of crunch thanks to the pecans and have a little tangy sweetness to them thanks to the cranberries. The perfection addition to any cookie platter this holiday season!

Cranberry Pecan Cookies

  • Servings: 36 Cookies
  • Print

Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped pecans, toasted

1 cup dried cranberries

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl cream together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add the eggs 1 at a time and then the vanilla extract.

With the mixer on low add in the flour mixture and beat until just combined.

Add the chocolate chips, pecans and cranberries and beat until combined.

Refrigerate the dough for 30 minutes.

Use a cookie scoop to scoop the dough 2 inches apart on the prepared baking sheets.

Bake in the preheated oven for 13-15 minutes, until the cookies are set.

Transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn Spatula

Thanksgiving Wrap-Up

So I ate the last of my Thanksgiving leftovers yesterday and they were definitely good while they lasted. Ironically cooking a turkey on Thanksgiving has never intimidated me like cooking on an everyday basis used to. Go figure! I would like to say that I turned those turkey leftovers into something creative, but, that just never happened (although I did have a thought or two about it.)

Along with my turkey (which I must say came out really juicy and tasty thanks to brining and an herbed butter rub)…

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I also made a Sweet Potato Casserole (it was the first time I ever made one and it will definitely become a staple of mine), Williams-Sonoma’s Focaccia Stuffing and Brussels Sprouts with Caramelized Onions…

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And in my opinion Thanksgiving is just not complete without some Cranberry Sauce.

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For dessert I decided to make a Pumpkin Pecan Pie. I usually just make a plain old Pumpkin Pie but after seeing a recipe that included pecans I was intrigued to try it. In all honesty I didn’t particularly care for that recipe so originally I decided to add pecans to the usual recipe I follow for Pumpkin Pie, but, I decided this year to try out Libby’s Famous Pumpkin Pie recipe. They are known for their packed pumpkin in cans so I figured they should know a thing or two about turning that into a delicious pie.

To start I toasted about 1/2 cup of chopped pecans on a lightly greased baking sheet in a 350 degrees preheated oven for five minutes. After they cooled I scattered them on the bottom of a deep-dish pie shell. I took a major short-cut and opted to buy a frozen pie crust.

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Next, I made the pumpkin filling by beating 2 large eggs in a bowl and then adding in the pumpkin and a mixture of sugar, cinnamon, salt, ginger and cloves. And then I gradually stirred in a can of evaporated milk.

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And finally I poured that into the pecan covered pie crust and baked it for fifteen minutes in a 425 degrees preheated oven and then dropped the temperature to 350 degrees and baked it for another forty-five minutes.

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I loved the texture the pecans added to the pie as well as the nutty flavor.

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And while many were out scoring Black Friday deals I opted to stay in and work on some Christmas crafts… Stay tuned!

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