White Chocolate Cranberry Pistachio Cookies
Ingredients
The dough
-
¾
cup
unsalted butter, softened to room temperature
-
¾
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
1
large
egg, at room temperature
-
2
teaspoons
pure vanilla extract
-
2
cups
all-purpose flour
-
2
teaspoons
cornstarch
-
1
teaspoon
baking soda
-
½
teaspoon
salt
The mix-ins
-
¾
cup
white chocolate morsels or chopped white chocolate
-
¾
cup
dried cranberries
-
½
cup
salted pistachios, shells removed
Instructions
- Beat the butter until smooth and creamy, then add sugars and mix until fluffy.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Combine the dry ingredients with the wet ingredients until thick dough forms.
- Fold in white chocolate, cranberries, and pistachios, then chill the dough for at least 2 hours.
- Let the dough sit at room temperature for 10-30 minutes before baking.
- Preheat the oven and prepare baking sheets.
- Scoop and roll the dough into balls and bake until golden around the edges.
- Cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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