White Chocolate Cranberry Pistachio Cookies
Delicious cookies combining sweet white chocolate, tangy cranberries, and crunchy pistachios that create a delightful flavor balance in every bite.
Ingredients
For the cookie dough
- ½ cup unsalted butter, softened at room temperature
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon quality pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
For the mix-ins
- 1 cup white chocolate chips
- ½ cup chopped shelled pistachio nuts
- 1 cup dried cranberries or dried cherries
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease your cookie sheet lightly with cooking spray or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter, packed brown sugar, and white sugar until fluffy and light, about 3–5 minutes.
- Add in the egg and vanilla extract. Mix until well combined.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined; be careful not to overmix.
- Fold in the white chocolate chips, cranberries, and chopped pistachio nuts using a spatula or wooden spoon.
Baking
- Drop heaping spoonfuls of dough onto the prepared cookie sheet, leaving space for spreading.
- Bake for 8–10 minutes or until edges are golden brown but centers are slightly soft.
- Allow cookies to cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months.