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national pistachio day, cranberry white chocolate chip pistachio cookies, pistachio cookies, pistachio recipes

Cranberry White Chocolate Chip Pistachio Cookies


  • 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


  1. Melt butter in microwave in 10 second increments until fully dissolved.
  2. Combine all dry ingredients in medium mixing bowl and whisk to combine, set aside.
  3. Cream butter and sugars for 2 minutes until fully incorporated.
  4. Add eggs one at a time and mix until just combined.
  5. Add 2 tsp. of vanilla.
  6. Gradually fold in flour roughly one cup at a time until dough is slightly tacky.
  7. Add in cranberries, pistachios, and chips and stir with wooden spoon to combine fully.
  8. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
  9. Preheat oven to 350 degrees.
  10. Bake cookies on lined baking sheet for 8-9 minutes, or until barely golden grown.
  11. Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.