White Chocolate Cranberry Pistachio Cookies
White Chocolate Cranberry Pistachio Cookies are a delightful treat that blends creamy white chocolate, tangy cranberries, and crunchy pistachios into a chewy, buttery cookie. Perfect for festive gatherings or a cozy afternoon snack, these cookies will transport you back to cherished holiday memories with every bite. Their stunning appearance and mouthwatering aroma make them an irresistible addition to any dessert table.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 3/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- Cream the softened butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time along with vanilla extract; mix until smooth.
- Gradually combine dry ingredients with the wet mixture until just mixed.
- Fold in white chocolate chips, dried cranberries, and pistachios.
- Scoop dough onto parchment-lined baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden and centers are slightly soft.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Chill the dough for at least 30 minutes before baking to prevent spreading. Substitute cranberries with dried cherries or apricots for a different flavor twist. Store in an airtight container at room temperature for up to one week.