White Chocolate Cranberry Pistachio Cookies Recipe

White Chocolate Cranberry Pistachio Cookies Recipe

How To Make White Chocolate Cranberry Pistachio Cookies

Buttery pistachio cookies are made sweeter with white chocolate. Dried cranberries add a tartness that balances out the flavors of this sweet treat.

Preparation: 2 hours 15 minutes
Cooking: 10 minutes
Total: 2 hours 25 minutes



  • ¾cupunsalted butter,softened to room temperature
  • ¾cupdark brown sugar,light brown sugar, packed
  • ¼cupgranulated sugar
  • 1largeegg,at room temperature
  • 2tsppure vanilla extract
  • 2cupsall purpose flour,spoon & leveled
  • 2tspcornstarch,(also known as cornflour)
  • 1tspbaking soda
  • ½tspsalt
  • ¾cupwhite chocolate morsels,or chopped white chocolate
  • ¾cupcranberries,dried
  • ½cupsalted pistachios,shells removed


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy.

  2. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.

  4. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5 to 10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.

  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes.

  6. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  7. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls.

  8. Bake for 8 to 10 minutes, until barely golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet.

  9. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as they cool. Transfer to cooling rack to cool completely.


  • Calories: 163.51kcal
  • Fat: 8.93g
  • Saturated Fat: 4.90g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 2.67g
  • Polyunsaturated Fat: 0.71g
  • Carbohydrates: 19.01g
  • Fiber: 0.72g
  • Sugar: 10.03g
  • Protein: 2.25g
  • Cholesterol: 24.12mg
  • Sodium: 89.03mg
  • Calcium: 21.81mg
  • Potassium: 66.70mg
  • Iron: 0.68mg
  • Vitamin A: 52.97µg
  • Vitamin C: 0.63mg
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