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