Get the Recipe:
Cranberry Pistachio Cookies
Cranberry Pistachio Cookies are jam-packed with plenty of sweet, tart cranberries and crunchy pistachios. The addition of white chocolate really puts them over the top!
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (53 g) dried cranberries
- ¾ cup (75 g) chopped pistachios
- 8 ounces (226 g) white chocolate
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the cranberries and pistachios.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between the cookies.
- Bake 10 to 12 minutes, or until the cookies are lightly browned.
- Cool on the pans for 10 minutes. Then transfer the cookies to wire racks to continue cooling.
- Place the white chocolate in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the chocolate melts when stirred. Be sure to stir between heating and don't overheat it or it will seize and clump.
- Dip each cooled cookie into the melted white chocolate. Place on a wire rack or a sheet of parchment or waxed paper to allow the chocolate to cool and set.
Notes
- *Please note that this is white chocolate, not white baking chips or white baking squares. White chocolate should list at least 20% cocoa butter in the ingredients.
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