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Deliciously Irresistible White Chocolate Cranberry Pistachio Cookies

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A delightful combination of creamy white chocolate, tart cranberries, and crunchy pistachios, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1 cup shelled pistachios, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, mix the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3-4 minutes.
  3. Blend in the eggs one at a time, then add the vanilla extract and mix until combined.
  4. In a separate bowl, whisk the flour, baking soda, and salt together.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Fold in the white chocolate chips, dried cranberries, and pistachios.
  7. Scoop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each.
  8. Bake for 10-12 minutes or until edges are light golden brown.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

For a nut-free version, replace pistachios with sunflower seeds. Store cookies in an airtight container for up to a week.

Nutrition

Find it online: https://easydishestomake.com/white-chocolate-cranberry-pistachio-cookies/