We’ve officially made it through another week and practically another month. Who else can’t believe that February is already over? I feel like just yesterday we were ringing in 2016, and now we’re welcoming the third month of the year. Taxes are due in just a few weeks, yikes, but on the bright side summer is getting closer and closer and the days are getting longer and longer. Let’s celebrate that by chowing down on some delicious Cranberry White Chocolate Chip Pistachio Cookies, shall we?
Not that I ever really need a reason to eat cookies, but today does happen to be National Pistachio Day – so it’s meant to be. These cookies are the perfect mix of sweet and salty with a nice crunch, and they may/may not knock my Chocolate Chip Cookies down a peg or two as my favorite cookies to bake.
Best part about them? They can easily be tweaked to suit your needs, wants, and desires. Wanting a crunchier cookie? Add more nuts. Want a sweeter cookie? Up the white chocolate chips. The options are endless.
Cranberry White Chocolate Chip Pistachio Cookies
Ingredients
- 3/4 cup unsalted butter (melted)
- 1 cup granulated sugar
- 3/4 light brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 3 cups flour
- 2 tsp. cornstarch
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1/2 cup chopped pistachios
Instructions
- Melt butter in microwave in 10 second increments until fully dissolved.
- Combine all dry ingredients in medium mixing bowl and whisk to combine, set aside.
- Cream butter and sugars for 2 minutes until fully incorporated.
- Add eggs one at a time and mix until just combined.
- Add 2 tsp. of vanilla.
- Gradually fold in flour roughly one cup at a time until dough is slightly tacky.
- Add in cranberries, pistachios, and chips and stir with wooden spoon to combine fully.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- Bake cookies on lined baking sheet for 8-9 minutes, or until barely golden grown.
- Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Photos by Josh Johnson
But before you go.. Like what you see?
15 Comments
Oh my word these look so good!
Shaheen | Lows to Luxe
Thanks lady! They’re.. pretty damn good. I’ve had more than 2 but less than 10 since they came out of the oven.
Oooo la la! White chocolate chips are just… Just… YUMMM!
Indeed they are!
Yummmmyyyy! Saved to pinterest for later 🙂 *thegoodthingscomin.wordpress.com
Thanks Shannon!
I feel like I don’t ever eat pistachios! These cookies look wonderful! Also, awesome photography! http://www.supersana.com
You know what, me either, but after this recipe – I’m gonna have to start. I may have eaten a few handfuls while working on the batter.
Im still drooling! And your food photoraphy is on POINT!
Cheers!
Miranda
Aw, thanks wifey!
I absolutely love the combination of pistachios, white chocolate and cranberry. They are so festive and taste great together!
Thank you Rahul! I really appreciate that, and yes, yes they do.
You always photograph food so well!! Mine always come out looking like Martha Stewarts instagram pics from the early days. Any tips?
HA, I love that comparison. You win there. Biggest tip from me would be always shoot food in natural light (I shot this on top of my stove right in front of one of the bigger windows in my apartment on a “tabletop” that I made out of recycled wood). Also, figured out what angles you like best for food. As you know, I love table shots for food on Instagram, but for food photos for the blog I tend to go this route. Negative space is key! Fill it with props, other cookies (food), what you made the recipe with, etc.
Yeah, I think I have a few pitfalls: I overfill the image with all that extra stuff (ingredients, etc.), never have the right surface (good luck finding nice looking wood laying around) and never get the focus quiet the way I want it. Need that bokeh! Thanks for the tips!