Go Back
Homemade Pistachio Cranberry White Chip Cookies photo
Print Recipe Save it for later

Pistachio Cranberry White Chip Cookies

These Pistachio Cranberry White Chip Cookies are soft, chewy, and packed with nutty pistachios, tart cranberries, and creamy white chocolate chips. Perfect for any occasion!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chewy, Cookies, Cranberry, Easy, Pistachio, White Chocolate
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup chopped pistachios
  • 1 cup dried cranberries

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed with an electric mixer until light and fluffy, about 3 to 5 minutes.
  • Add eggs one at a time, mixing well after each addition. Then add vanilla extract and mix until smooth.
  • In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  • Gradually add dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until combined. Do not overmix.
  • Fold in white chocolate chips, chopped pistachios, and dried cranberries evenly.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.
  • Bake for 10 to 12 minutes until edges are lightly golden but centers remain soft.
  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Parchment paper or silicone baking mat
  • Cooling Rack
  • Cookie Scoop (optional)

Notes

  • Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
  • For vegan versions, substitute butter with vegan butter and eggs with flax eggs.
  • Store cookies in an airtight container with a slice of bread to keep them moist for up to 5 days.
  • Freeze baked cookies in a sealed container for up to 3 months; thaw before serving.
  • Toss pistachios in flour before folding in to help them stay evenly distributed.