White Chocolate Cranberry Pistachio Cookies
These cookies marry sweetness with tart cranberries and crunchy pistachios, offering a chewy center and crispy edges.
Ingredients
For the cookie base
- 3/4 cup Unsalted Butter, softened Provides rich flavor and tenderness.
- 3/4 cup Brown Sugar, packed Adds depth and moisture.
- 1/4 cup Granulated Sugar Ensures a tender cookie texture.
- 1 large Egg Binds all ingredients together.
- 2 teaspoons Pure Vanilla Extract Elevates the flavor profile.
For the dry ingredients
- 2 cups All-Purpose Flour Forms the body of the cookie.
- 2 teaspoons Cornstarch Ensures cookies remain light and soft.
- 1 teaspoon Baking Soda Leavening agent for lift.
- 1/2 teaspoon Salt Balances sweetness.
For mix-ins
- 3/4 cup White Chocolate Morsels Provides luxurious creaminess.
- 3/4 cup Dried Cranberries Adds tartness and color.
- 1/2 cup Salted Pistachios, shelled Adds texture and flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees F (177 degrees C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined.
- Gently fold in the white chocolate morsels, dried cranberries, and shelled pistachios.
- Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Baking
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze portions in zip-top bags for later enjoyment.