White Chocolate Cranberry Pistachio Cookies
These cookies combine chewy cranberries, rich white chocolate, and crunchy pistachios for a delightful treat perfect for any occasion.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened at room temperature Ensure butter is softened to room temperature.
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ teaspoon salt Add an additional 1/4 teaspoon if using unsalted pistachios.
- 1 piece egg
- 1 teaspoon quality pure vanilla extract
- 1½ cups all-purpose flour Measure flour correctly using the spoon-and-level method.
- ½ teaspoon baking soda
- 1 cup white chocolate chips
- ½ cup chopped shelled pistachio nuts Consider toasting for enhanced flavor.
- 1 cup dried cranberries (or dried cherries)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a cookie sheet.
- In a large mixing bowl, combine softened butter, brown sugar, and white sugar. Cream until fluffy, about 3 to 5 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, mix together flour, baking soda, and salt.
- Stir the flour mixture into the butter and sugar mixture using a wooden spoon until just combined.
- Fold in white chocolate chips, dried cranberries, and chopped pistachios.
Baking
- Using a tablespoon, drop heaping spoonfuls of batter onto the greased cookie sheet.
- Bake for about 8 to 10 minutes, or until edges are golden brown.
- Allow cookies to cool on the cookie sheet for 2 minutes before transferring to a wire rack.
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Notes
Store in an airtight container at room temperature. If keeping longer than a week, consider refrigerating or freezing.