Description
These cranberry white chocolate pistachio cookies are a perfect red, white and green trimmed cookie, perfect for the holidays, or anytime! Sweet, salty and chocolatey, oh my.
Ingredients
Units
Scale
- 2 1/4 cup of All Purpose Flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup (2 sticks) room temperature butter – use the salted sweet cream butter
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 whole eggs
- 1 Tbsp Vanilla extract
- 1 cup White Chocolate Chips
- 1/2 cup Pistachios, just the meat of the nut
- 1/2 cup Dried Cranberries
Instructions
- Preheat oven to 300 degrees.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a stand mixer, or large bowl with electric mixer, mix sugars until thoroughly combined. Mix in butter until thoroughly combined, scarping sides occasionally.
- Beat in eggs, again scraping down sides occasionally so thoroughly combined.
Beat in vanilla. - Slowly add in flour mixture ½ cup at a time. When combined, add in white chocolate chips, dried cranberries and pistachios.
- Bake on a pizza sheet or cookie pan for 21 minutes, or until golden brown. Remove from cookie sheet after allowing the cookies to rest for one minute on the baking sheet. Transfer to a cooling rack to complete cooling.
- Serve with glass of warm milk, just like mama used to.