The following content may contain affiliate links. When you click and shop the links, we receive a commission.
Christmas and Cookies go together like….well…Milk and Cookies. Or Santa and Rudolph. Or Italian Super Tuscans and My Wine Glass. LOL. But seriously, I always find that Holiday vacation time is never complete without at least one afternoon cookie baking session. It’s such a fun activity with kids and ends up with a delicious result. I love trying out a new cookie style each year, and then we typically also make our classic Choco chip cookies as well as Sugar Cookies. This year I was so excited to try a cookie with a bit of an Italian flare!
If you know me at all, you know that I LOVE pistachio-flavored anything. It’s one of my all-time favorites! When Ian and I were in Sicily this past spring, I couldn’t get enough of the Pistachio granitas they had at all the cafès. Since pistachios are green, I thought it would be fun to do a little twist on the red and green colors of Christmas to elevate a classic chocolate chip cookie. Switch the regular chocolate chips to white chocolate chips, and these cookies were born! I’m so obsessed with how these turned out. The crunch of the pistachios, mixed with the tartness of the cranberries and the sweet white chocolate are a slam dunk! We can’t wait to make more of these once my kids are home from school for Christmas break.
Let me know if you end up making these, and how you like them!
- ½ cup unsalted butter softened at room temperature
- ½ cup packed brown sugar
- ½ cup white sugar
- 1/4 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 pistachio nuts
- 1 cup dried cranberries or dried cherries
White Chocolate Cranberry Pistachio Cookies
- 2 Mixing Bowls
- 1 Electric Mixer
- 1 Cookie Sheet
- 1 Wooden Spoon
- Preheat your oven to 375 degree and prepare your cookie sheet.
- In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring 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, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.
- Drop heaping spoonfuls of the batter onto the greased cookie sheet.
- Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.