Chocolate Chip Pomegranate Cookies

Need a new holiday cookie recipe to shake things up? You’ll love these chewy chocolate chip pomegranate cookies! They’re studded with melty chocolate chips and sweet-tart pomegranate seeds, and the flavors blend so perfectly.

These are simple to make (you don’t need an electric mixer), and you can easily replace the pomegranate seeds with chopped nuts or dried fruit if needed.

chocolate chip pomegranate cookies on a metal sheet pan with parchment paper

Why You’ll Love This Pomegranate Cookie Recipe

You really can’t go wrong with chocolate chip cookies, but sometimes you want to make something a little different. Pomegranate cookies are where it’s at! These cookies are:

  • Chewy with lightly crisp edges
  • Easy to make (no electric mixer needed)
  • Have simple ingredients, plus one ingredient that’s a lil’ fancy (the pomegranate seeds/arils!)
  • Have a unique, delicious flavor
  • Packed with sweet, tart, and juicy pomegranate seeds for a burst of flavor in every bite!

Plus, pomegranate seeds are little nutrient powerhouses – just another reason why you should try these tasty cookies. 🙂

For another sweet-and-tart cookie flavor combo, try these white chocolate raspberry oatmeal cookies!

Recipe Ingredient Notes

Here are a few tips to help you gather the ingredients for these chocolate chip pomegranate cookies:

  • For the pomegranate seeds, you can either buy a pomegranate and seed it yourself (see my favorite method further down in this post), or you can find prepared pomegranate arils/seeds at many grocery stores (depending on where you live).
  • You can use any kind of chocolate chips or chopped chocolate bar that you prefer. I used semisweet chocolate chips, but dark or milk chocolate would be great, too. Even white chocolate works!
  • I love a combination of brown sugar and white sugar for a cookie texture that has a chewy interior and a lightly crisp exterior. But, you can use all brown sugar or all white sugar if needed.

If you have extra pomegranate seeds, try these dark chocolate pomegranate cups with coconut!

chocolate chip cookies with pomegranate seeds on a metal sheet pan with parchment paper

How to Make Cookies with Pomegranate Seeds

To make these cookies, start by whisking together the dry ingredients (flour, baking soda, and salt) in a bowl.

In a separate, larger bowl, whisk cooled melted butter, brown sugar, and white sugar until combined. Then, whisk in the vanilla extract and a lightly beaten egg. (Make sure the egg is at room temperature for best results!).

Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined – don’t over-mix!

Next, prepare your pomegranate seeds. Drain any liquid, then spread the seeds out on a paper towel. Very lightly press another paper towel over them to soak up any excess moisture. (I recommend doing this over a sheet pan lined with parchment or wax paper to avoid any staining on your countertop.)

Then, gently fold the pomegranate seeds and chocolate chips into the cookie dough. Do this carefully, as you don’t want the seeds to burst.

Next, cover the bowl and chill the dough in the refrigerator for 45 minutes. Once chilled, the dough should be thicker and easily scoop-able.

Use a 2-tablespoon scoop to scoop dough onto parchment paper-lined sheet pans, making sure to leave room for spreading between scoops.

Then, bake at 350 degrees Fahrenheit for 13-15 minutes, until the cookies are golden at the edges and just set in the centers. They may look slightly under-baked, but should firm up as they cool.

chocolate chip pomegranate cookies with a small jar of pomegranate seeds

Chocolate Chip Cookie Baking Tips

Here are a few pro tips for making these cookies:

  • Be sure to drain your pomegranate seeds (if needed) and pat them dry. You don’t want to add extra moisture to the cookie dough, or the cookies won’t bake properly.
  • Make sure your egg is at room temperature. This helps it mix with the other ingredients better.
  • On that note, don’t over-beat your egg, either. That can mess with the texture!
  • Don’t over-mix once you add the flour. This can make the texture tough.

When are pomegranates in season?

In the United States, pomegranates are in season from late September through January. But you can often still find them in grocery stores year-round (depending on where you’re located).

Some grocery stores also sell pomegranate seeds (already removed from the fruit) year-round.

stack of pomegranate cookies with chocolate chips

How to Remove Pomegranate Seeds

The trick to removing pomegranate seeds from a pomegranate fruit is to use a bowl of water. Here is my favorite method for removing pomegranate seeds – it’s easy and less messy!

Be careful not to get pomegranate juice on your countertop, as it can stain some materials. I recommend doing it over a sheet pan lined with parchment paper or wax paper.

How to Store Pomegranate Cookies

Because pomegranate seeds should be stored in the refrigerator, you’ll need to store these cookies in the fridge, too. They should stay good for up to 3 days in an airtight container.

Feel free to warm them up for 10-15 seconds in the microwave before enjoying!

Can I freeze these cookies?

Yes! These cookies can be frozen. Let them cool completely, then wrap them individually in plastic wrap (or place them in layers between wax/parchment paper) and store them in an airtight container or ziploc for up to 2 months.

Thaw them in the refrigerator, then re-bake them for a few minutes or microwave them for 15-20 seconds to reheat. Gotta love warm and gooey chocolate chip cookies!

chocolate chip pomegranate cookie with a bite out of it

If you make these chocolate chip pomegranate cookies, I’d love if you shared your thoughts with a rating and comment below!

More easy cookie recipes to try:

Chocolate Chip Pomegranate Cookies

These chewy chocolate chip pomegranate cookies are studded with melty chocolate chips and juicy, sweet-tart pomegranate seeds. No electric mixer required!
Prep Time 20 mins
Cook Time 13 mins
Chill Time 45 mins
Total Time 1 hr 18 mins
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • cups all-purpose flour (spooned and leveled to measure)
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled 5-10 minutes
  • ½ cup brown sugar, packed
  • ¼ cup white granulated sugar
  • 1 large egg, lightly beaten (at room temperature)
  • 1 tsp vanilla extract
  • ¾ cup semisweet chocolate chips
  • ½ cup pomegranate seeds/arils (drained and patted dry*)

Instructions
 

  • Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large bowl, whisk cooled melted butter, brown sugar, and white sugar. Add egg and vanilla extract. Whisk until combined.
  • Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Gently fold in pomegranate seeds and chocolate chips until no flour streaks remain. (Don't over-mix!)
  • Cover the bowl and chill the dough in the refrigerator for 45 minutes.
  • Use a cookie scoop to scoop the dough onto the two prepared cookie sheets, spacing the dough balls apart evenly. (A 2-tablespoon scoop should yield about 16 cookies).
  • Bake for 13-15 minutes (depending on the size of your cookie scoop), until the cookies are golden at the edges and just set in the centers. (They may look slightly under-baked, but should firm up as they cool.)
  • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

*For pomegranate seeds: drain any liquid from the container. Spread the seeds out in a single layer on a paper towel, then place another paper towel on top. Very lightly press to soak up any excess moisture. Don’t do this directly on your countertop, as pomegranate juice can stain some surfaces!
Storage Tips: Store these cookies in an airtight container in the refrigerator for up to 3 days. I recommend warming them up for 10-15 seconds in the microwave for enjoying! You can also wrap the cookies individually (or place them in single layers between wax/parchment paper), place them in an airtight container or ziploc, and freeze them for up to 2 months.
Keyword chocolate chips, cookies, fruit, pomegranate seeds

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