These cookies combine the tangy flavor of dried cranberries, nutty pistachios and sweet white chocolate chips. These cookies are not only delicious, they are also very colorful and beautiful (not to mention festive if you choose to make them during the holidays).
I used brown butter to make the dough instead of room temperature butter. Browning the butter gives these cookies a nutty flavor that make them extra special. If you’ve never used brown butter, don’t be discouraged… it’s very easy to make. The only trick is that you should not walk away from the stove while the butter is on the stove since it goes from brown to burnt in a matter of seconds.
I also recommend refrigerating your cookie dough for at least 30 minutes (or as long as overnight) before baking it. The flavors come together better when the dough has been rested in the fridge. Also, since we are using brown butter in this recipe, refrigerating the dough allows the cookies to keep their shape better and prevents the them from spreading too much in the oven.
Cranberry Pistachio Cookies
Course: DessertsDifficulty: Easy12
cookies25
minutes30
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minutesIngredients
7 tbsp butter
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1/2 cup dried cranberries
1/2 cup unsalted pistachios
1/2 cup white chocolate chips
Directions
- Melt butter in a small light colored pan over medium heat stirring occasionally with a rubber spatula util it turns a deep golden brown color and smells nutty. Keep a close eye on the butter since it can go from brown to burnt very quickly. Allow the butter to cool slightly.
- In a separate bowl, mix flour, baking soda, and salt.
- With a hand mixer or in a stand mixer with paddle attachment mix together the brown sugar, granulated sugar, and butter until smooth.
- Add egg and vanilla to the bowl and mix until well combined.
- With mixer on low, add the dry ingredients to the wet ingredients and mix until just combined (do not over mix).
- Add the chocolate chips, dried cranberries, and pistachios and mix by hand.
- Refrigerate for at least 30 minutes or as long as overnight.
- Place approximate 1 tbsp of batter on a baking sheet lined with parchment paper leaving 2 inches between the cookies.
- Bake at 325ºF for 15-20 minutes until the edge of the cookies turns golden brown.
- Cool on the baking tray for 5 minutes before transferring the cookies to a cookie rack to cool down completely.
