White Chocolate Cranberry Pistachio Cookies Recipe
When it comes to holiday baking or simply treating yourself to something sweet, these White Chocolate Cranberry Pistachio Cookies are a must-try. They are the perfect combination of chewy, crunchy, sweet, and tangy, with the richness of white chocolate, the tartness of dried cranberries, and the nutty goodness of pistachios. Plus, they’re incredibly easy to make, so you can whip up a batch in no time. Let’s dive into this delightful recipe!
Ingredients
- ½ cup unsalted butter, softened at room temperature
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon quality pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips
- ½ cup chopped shelled pistachio nuts
- 1 cup dried cranberries (or dried cherries)
Directions
- Preheat the Oven:
- Begin by preheating your oven to 375°F (190°C). Prepare a cookie sheet by either greasing it or lining it with parchment paper for easy cleanup.
- Cream the Butter and Sugars:
- In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Using an electric mixer, cream the ingredients together on medium speed until the mixture becomes fluffy and pale in color, which should take about 3-5 minutes. This step is crucial for creating the soft and chewy texture of the cookies.
- Add the Egg and Vanilla:
- Beat in the egg and vanilla extract until well incorporated. Make sure the egg is fully mixed in to ensure even baking.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, stirring with a wooden spoon or spatula just until everything is combined. Avoid over-mixing to keep the cookies tender.
- Fold in the Mix-Ins:
- Gently fold in the white chocolate chips, chopped pistachio nuts, and dried cranberries. These ingredients add texture and flavor that make these cookies truly special.
- Shape and Bake the Cookies:
- Drop heaping spoonfuls of the batter onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 8-10 minutes, or until they just begin to turn golden around the edges. Be careful not to over-bake; you want the centers to remain soft and chewy.
- Cool and Enjoy:
- Allow the cookies to cool on the cookie sheet for about 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, these cookies are ready to be enjoyed!
Additional Information
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 150 kcal per cookie
- Servings: 24 cookies
Tips for Perfect White Chocolate Cranberry Pistachio Cookies
- Butter Temperature: Make sure the butter is softened at room temperature but not melted. This helps achieve the perfect texture.
- Mix-Ins: Feel free to substitute dried cranberries with dried cherries or even raisins for a different flavor profile. You can also use dark chocolate chips if you prefer a richer taste.
- Storage: Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
These White Chocolate Cranberry Pistachio Cookies are the perfect treat for any occasion. Whether you’re baking them for the holidays, sharing them with friends, or simply enjoying them with a cup of tea, they’re sure to impress. Happy baking!
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White Chocolate Cranberry Pistachio Cookies
- Total Time: 20 minutes
- Yield: 24 1x
Description
These White Chocolate Cranberry Pistachio Cookies are the perfect blend of sweet, tangy, and nutty flavors, creating a delightful treat that’s both festive and delicious. The soft, chewy texture of the cookies pairs beautifully with the crunch of pistachios and the burst of dried cranberries, while the white chocolate adds a creamy sweetness that ties everything together.
Ingredients
½ cup unsalted butter, softened at room temperature
½ cup packed brown sugar
½ cup white sugar
¼ teaspoon salt
1 egg
1 teaspoon quality pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio nuts
1 cup dried cranberries (or dried cherries)
Instructions
Preheat your oven to 375°F (190°C). Grease a cookie sheet or line it with parchment paper.
In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Using an electric mixer, cream the butter and sugars until the mixture is fluffy and pale in color, about 3-5 minutes. This step is crucial for ensuring soft and chewy cookies.
Beat in the egg and vanilla extract until well incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring with a wooden spoon just until combined.
Gently fold in the white chocolate chips, chopped pistachio nuts, and dried cranberries.
Drop heaping spoonfuls of the batter onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake the cookies for 8-10 minutes, or until they just begin to turn golden around the edges. Avoid over-baking for soft cookies.
Allow the cookies to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 150