Cranberry Chocolate Chip Crunch Cookies are a fall flavored cookie with added crunch. Full of chocolate chips and crunchy cereal, these Cranberry Chocolate Chip Crunch Cookies are a yummy cool weather treat!

I love to get in the kitchen and make a batch of cookies with my kids. These crunch cookies have quickly become a new favorite! Chocolate chips and crunch cereal, give these cookies an amazing flavor and texture. 

INGREDIENTS NEEDED:

• Chocolate Chips – I used semi-sweet for these but dark chocolate would be great too!
• Cranberry Almond Cereal
• Flour – Make sure to use all-purpose flour. 
• Dixie Crystals Sugar
• Dixie Crystals Brown Sugar
• Baking Powder
• Cinnamon, Nutmeg, Salt
• Butter – I used unsalted butter for these cookies. 
• Eggs

How To Make Cranberry Chocolate Chip Crunch Cookies

Get The Full Recipe HERE

• Preheat the oven to 350 degrees F. Whisk together flour, baking powder, cinnamon, nutmeg and salt. 

• Using an electric mixer, beat the butter until creamy. Add in brown sugar and sugar and mix together. 
• Mix in eggs and vanilla until combined. 
• Slowly add in flour mixture and mix until combined. 

• Stir in chocolate chips and cereal using a spatula. 
• Spoon dough on prepared baking sheets and bake for approximately 8 minutes. 
• Cool cookies on a wire rack. 

Tips For Making The Perfect Cranberry Crunch Cookie

• Let your butter soften at little at room temperature before mixing with sugar.
• Be sure to check the cookies at 8 minutes. The edges should just start turning golden when they are ready to come out of the oven. 
• Try serving with a big glass of milk.

I am sharing this recipe over at Dixie Crystals today. Click on Cranberry Crunch Chocolate Chip Cookies For the Full Recipe. 

**I have an ongoing relationship with Dixie Crystals for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are my own.