White Chocolate Cranberry Pistachio Cookies Recipe
Delight your taste buds with these White Chocolate Cranberry Pistachio Cookies. A perfect balance of sweet white chocolate, tart cranberries, and nutty pistachios in a soft, chewy cookie.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 3/4 cup Unsalted Butter, softened (At room temperature)
- 3/4 cup Brown Sugar, packed (Light or dark)
- 1/4 cup Granulated Sugar
- 1 large Egg (At room temperature)
- 2 teaspoons Pure Vanilla Extract
- 2 cups All-Purpose Flour (Spoon and leveled)
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup White Chocolate Morsels (Or chopped white chocolate)
- 3/4 cup Dried Cranberries
- 1/2 cup Salted Pistachios (Shelled)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully incorporated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined.
- Fold in Mix-Ins: Gently fold in the white chocolate morsels, dried cranberries, and pistachios until evenly distributed throughout the dough.
- Shape and Bake: Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft and underdone.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: White Chocolate Cranberry Pistachio Cookies, Cookie Recipe, Christmas Cookies, Holiday Baking
