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0 from 15 votes

Pistachio Cranberry Cookies

Christmas Cookies...Thanksgiving Cookies...whenever you want a cookie cookie...you decide! Either way, they are chewy and soft!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 dozen
Course: Dessert
Cuisine: American

Ingredients

  • 1 stick (8 Tbsp.) unsalted butter, softened
  • 1 cup sugar I use 1/2 dark brown, 1/2 white, granulated
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup dark chocolate chips
  • 3/4 cup pistachios, shelled & roughly chopped
  • 1 cup dried cranberries
  • PAM

Instructions

    Cup of Yum
  1. Preheat oven to 375 F. Grease 2 cookie sheets and set aside. Or use a silpat.
  2. Using a stand or hand mixer, mix softened butter and sugar(s) for ~2 minutes, or until mixed together well. Then mix in the egg and vanilla.
  3. In a medium bowl, combine the next 5 ingredients. Pour the butter/sugar mixture into the dry ingredients and mix well. Then fold in the remaining 3 ingredients. Note: the mixture may seem crumbly, but once you form them into cookies and press the dough together it is fine!
  4. Roll cookies into the size you want (I do about 2 Tbsp.) and place on the greased cookie sheets. Bake for 12-15 minutes. Enjoy!

Notes

  • yields ~2 dozen cookies