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White Chocolate Cranberry Pistachio Cookies

Crispy along the edges and chewy in the center, these white chocolate cranberry pistachio cookies are perfect for the holidays.
Course Dessert
Cuisine American
Keyword White chocolate cranberry pistachio cookies
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings 2 dozen
Author Ali Randall


  • 3/4 cup salted butter, melted and cooled
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/ 2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1 cup salted, shelled pistachios


  • Preheat the oven to 325°F. Line two cookie trays with parchment paper.
  • Melt the butter and cool completely. Using a stand mixer or large bowl, mix together the melted butter and sugars at medium speed for one minute until creamy and the consistency of frosting.
  • Next add in the egg, egg yolk and vanilla and mix for an additional minute. Scrape down the sides of the bowl and mix again until combined.
  • In a separate bowl mix together the flour, baking soda and baking powder.
  • Mix the dry ingredients gradually into the wet ingredients until the ingredients are just combined.
  • Stir in the white chocolate chips, pistachios and dried cranberries by hand.
  • Roll the dough into 2 tablespoon-sized balls. Place the cookie dough on parchment lined cookie sheets and bake for 15 minutes, flipping the sheet around halfway through baking.
  • Allow the cookies to cool for 10 minutes before removing them to cool further on wire racks.white chocolate cranberry pistachio cookies