White Chocolate Chip Pistachio Cranberry Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 20
Creamy, soft and chewy cookies.
  • 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
  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.
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.
Recipe by When Hungry at https://whenhungry.com/2017/12/22/white-chocolate-chip-pistachio-cranberry-cookies/