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White Chocolate Chip Pistachio Cranberry Cookies

By Sheryl • December 22, 2017 • Leave a Comment

White Chocolate Chip Pistachio Cranberry Cookies

Why does the title of my recipes gets longer each time I post? 😆

Anyway, I just told you last time that I am not fond of super sweet desserts, right? But here I am posting a new recipe featuring the sweetest kind of chocolate.


This green tea peppermint fudge has to be blamed for my sudden change of heart. I don’t know, but I began to see white chocolate in a new light.

White Chocolate Chip Pistachio Cranberry Cookies

I’m sorry my dear peanut butter cookies, you taste really good but it’s time to pass the crown to this recipe as my new favorite cookie 👑

White Chocolate Chip Pistachio Cranberry Cookies

Because…

  • These cookies are soft (but don’t crumble easily) and chewy, and the texture stays the same even left at room temperature for a few days.
  • The dough is not too sweet, perfect for white chocolate chips!
  • I don’t like to eat freshly baked cookies or cookies that just came out from the oven, but these are irresistible even when warm.
  • The flavor gets better day by day. The cookies become creamy and milky.
  • The white chocolate chips, cranberries and pistachios have their own unique flavor, yet they go perfectly well. Cranberries balances out the sweetness of the white chocolate.
  • The colors (green, red and white) give-off a Christmas vibe 🎄

White Chocolate Chip Pistachio Cranberry Cookies

My husband Ariel who doesn’t like white chocolate never fail to say “this is really good… ” every time he takes a bite of these cookies. And that’s coming from a person who hardly gives comments when eating desserts. These cookies are also well-loved by his officemates. Some even said that they like these better than my bestseller chocolate chip cookies. So I am very confident that you will love these cookies too.

I hope you give this a try soon! Let me know how it’s goes okay?

White Chocolate Chip Pistachio Cranberry Cookies

Click to Pin this recipe for later

5 from 1 reviews
White Chocolate Chip Pistachio Cranberry Cookies
 
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Prep time
40 mins
Cook time
20 mins
Total time
1 hour
 
Creamy, soft and chewy cookies.
Author: When Hungry | Sheryl
Yields: 20
Ingredients
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 extra large egg (or 73g when weighed with shell)
  • 1 teaspoon vanilla extract
  • 1½ cups (187g) all purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup (180g) quality white chocolate chips
  • ¾ cup (102g) dried cranberries
  • ¾ cup (99g) unshelled, whole pistachios
Instructions
  1. Preheat oven to 350F degrees. Line two cookie sheets with foil or parchment paper. I use 16” x 14” cookie sheets.
  2. Stir flour, baking soda and salt in a small bowl. Set aside.
  3. Combine melted butter and sugars in a medium bowl. Stir until smooth (no more grains of sugar). Stir in egg and vanilla extract. Add the dry ingredients, mix until just combined.
  4. Add the chocolate chips, dried cranberries and pistachios. Fold until just combined. Do not over mix. The dough will be very sticky and it will look like a big blob of mix-ins but it’s okay. Just let the dough sit for 5 minutes and it everything will come together.
  5. Drop 2 tablespoons of dough into the cookie sheets. Use a 1-ounce ice cream scoop to make things a bit easier, and the edges of the cookies will turn out nice and pretty too! Using a 1-ounce scoop will yield 20 cookies.
  6. These cookies don’t spread out too much so slightly flatten each cookie dough using a spatula. Fix the dough with irregular shapes by patting the sides carefully until the dough becomes round again.
  7. If your cookie sheets are bigger than the one I use or can fit at least 10 cookies, you can bake them in two batches, each batch for 9 minutes. I bake mine in three batches because my cookie sheets can only accommodate up to 9 cookies. First and second batch with 9 cookie dough for 9 minutes, and third batch with the remaining 2 cookie dough for 8 minutes.
  8. Let the cookies sit in the cookie sheet for 2 minutes before transferring to a cooling rack.
  9. These cookies are nice to eat while warm. But the cookies become creamy and milky after a day!
  10. Store the cookies in an airtight container at room temperature. Consume within a week.
Notes
If you want to bake in 3 batches with 6 dough in each cookie sheet, start to check them at 8-minute mark. If the edges start to brown a bit then you can take them out from the oven.
3.5.3229

🤓

 

White Chocolate Chip Pistachio Cranberry Cookies

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Hi! Sheryl here. Programmer turned Dessertgrammer. I eat to blog and I blog to eat 🤓

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