Sweet & Salty White Chocolate Cranberry Pistachio Cookies
These cookies combine creamy white chocolate, tart cranberries, and crunchy pistachios to create the perfect sweet-and-salty treat, ideal for cookie exchanges or as a delightful snack.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened If using salted butter, reduce added salt to 1/4 teaspoon
- 3/4 cup brown sugar Light or dark both work; dark adds more molasses depth
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour For a chewier cookie, substitute up to 1/4 cup with bread flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips Or chopped white chocolate for pockets of melting chocolate
- 1 cup dried cranberries Sweetened cranberries work best
- 1 cup chopped pistachios Lightly toasted for extra flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or use a silicone mat.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy — about 2–3 minutes with a hand mixer.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the white chocolate chips, dried cranberries, and chopped pistachios.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
Notes
To keep cookies soft, underbake slightly and store with a slice of bread. The dough can be frozen for later baking, and various nuts or chocolates can be substituted for different flavors.