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Pistachio Cranberry Holiday Cookies
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Pistachio Cranberry Holiday Cookies

Pistachio cranberry holiday cookies are great for gift giving. This buttery vanilla cookie dough holds chopped pistachios, dried cranberries, white chocolate chips, and dark chocolate chunks. 
Yield: makes 21 cookies
Prep Time10 minutes
Cook Time12 minutes
Chill1 hour
Total Time1 hour 22 minutes
Course: Dessert
Cuisine: American
Servings: 21
Author: Maryanne Cabrera

Ingredients

  • 1 cup unsalted butter (226 g), melted
  • 1 cup brown sugar (200 g), packed
  • ¼ cup granulated sugar (50 g)
  • 1 large egg
  • 1 large egg yolk
  • 1 Tablespoon milk or cream
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour (325 g)
  • 1 teaspoon fine sea salt or kosher salt
  • ½ cup dried cranberries (60 g)
  • ½ cup white chocolate chips (85 g)
  • ½ cup chopped dark chocolate chunks (85 g)
  • ½ cup chopped salted pistachios (60 g)

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), combine melted butter, brown sugar, and sugar until light in color.
  • Add egg, egg yolk, milk, and vanilla. Mix on low speed until well combined. Add in flour and salt. Stir together until there are no longer any dry streaks of flour. Scrape down bowl as needed.
  • Fold in cranberries, white chocolate chips, dark chocolate chips, and chopped pistachios. Cover bowl with plastic wrap and let chill in the fridge for one hour.
  • Preheat oven to 350° F. Use a large cookie scoop to portion out chilled dough. Space cookie mounds about 2-inch apart on parchment lined baking sheet.
  • Bake for 10-12 minutes until edges are set. Cool in pan for 5 minutes before unmolding and transferring to wire racks to cool completely. 

Notes

  • Use a large cookie scoop (about 1/4 cup) to portion out these out. These big cookies allow you to have an ample amount of all the different mix-ins.
  • Because this recipe uses melted butter, the cookie dough requires a little chill time before baking. If you're pressed for time, you can freeze the cookie dough balls at this point and save them from later baking.
  • Store leftover cookies in an airtight container at room temperature for up to 4 days. 

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 124mg | Potassium: 105mg | Fiber: 1g | Sugar: 19g | Vitamin A: 312IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg