White Chocolate Cranberry Pistachio Cookies
User Reviews
4.9
White Chocolate Cranberry Pistachio Cookies
Description
The White Chocolate Cranberry Pistachio Cookies feature a dough that is creamed from softened butter and sugars, which helps produce a soft, chewy texture. The combination of white chocolate chips and dried cranberries provides a pleasant contrast between creamy sweetness and tart bite, while chopped pistachios add a crunchy, nutty element. The cookie dough is leavened with baking soda to allow a slight rise and spread during baking, resulting in cookies with a gentle golden edge. Baking at 375°F ensures the exterior sets while maintaining a tender center.
These cookies can be portioned with spoonfuls dropped onto a greased sheet and baked 8 to 10 minutes until edges begin to golden. Cooling briefly on the sheet before transferring to a rack helps them finish setting. They pair well with tea or coffee, making them a versatile treat for various occasions.
Ingredients
- ½ cup butter softened at room temperature, unsalted
- ½ cup brown sugar packed
- ½ cup white sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract quality pure
- 1½ cups all-purpose flour
- ½ teaspoon baking soda (note: the video mistakenly says baking powder)
- 1 cup white chocolate chips
- ½ cup pistachio nuts chopped shelled
- 1 cup dried cranberries (or dried cherries)
- Note: If using unsalted nuts add 1/4 teaspoon salt to the flour
Instructions
- Preheat oven to 375 F. Grease a cookie sheet.
- In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
- In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.
- Drop heaping spoonfuls of the batter onto the greased cookie sheet.
- Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 59mg | 2% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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