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White Chocolate Cranberry Pistachio Cookies

By Sandy Davis


Difficulty: Easy

Prep time: 20 minutes

Cook time: 8 to 10 minutes

Servings: 24


  • ½ cup unsalted butter, softened
  • ½ cup packed brown sugar
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup white chocolate chips
  • ½ cup chopped shelled pistachios (if using unsalted, add ¼ teaspoon salt to the flour)
  • 1 cup dried cranberries or dried cherries


Preheat oven to 375˚ F.

In a large mixing bowl, use an electric mixer to cream together the butter and sugars until fluffy and pale in color, about 3 to 5 minutes—don’t skimp on time, as it ensures soft, chewy cookies. Beat in the egg and vanilla extract.

In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, until just combined, then stir in the white chocolate chips, cranberries, and pistachios.

Drop heaping spoonfuls onto a greased cookie sheet.

Bake for 8 to 10 minutes or until the edges start to turn a pretty golden color. Cool for 2 minutes on the cookie sheet before transferring them to a wire rack to finish cooling.

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