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image of realistic top down mise en place shot showing fresh unsalted butter brown sugar granulated sugar eggs vanilla extract all purpose flour baking soda salt white chocolate chips dried cranberries roasted salted pistachios cornstarch baking powder oats almond extract dried cherries glace cherries sea salt white chocolate pieces chopped pistachios arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Soft Chewy White Chocolate Cranberry Pistachio Cookies

These vibrant, jewel-toned cookies are a holiday favorite, combining soft, chewy texture with the perfect balance of salty, sweet, creamy, and crunchy. Made with white chocolate, dried cranberries, and roasted pistachios, they're as beautiful as they are delicious.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter softened, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract pure
  • 3 cups all-purpose flour sifted
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp cornstarch optional, for extra chewiness
Mix-ins
  • 1.5 cups white chocolate chips or chopped white chocolate
  • 1 cup dried cranberries
  • 1 cup roasted salted pistachios chopped

Equipment

  • electric mixer,
  • Baking sheets
  • Parchment paper
  • wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  4. In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, salt, and cornstarch (if using) until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the white chocolate chips, dried cranberries, and chopped pistachios using a rubber spatula until evenly distributed.
  7. Using a medium cookie scoop (about 1.5 to 2 tablespoons), drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra pistachios and cranberries onto the top of each dough ball for visual appeal.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers are still soft and puffy. Do not overbake.
  9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without collapsing.
  10. Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls for up to 3 months and bake from frozen, adding 2 to 4 minutes to the baking time.

Nutrition

Calories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 30mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 10mgIron: 1.2mg

Notes

For an extra depth of flavor, try browning the butter before using it. Cool it back to room temperature before creaming with sugars. You can also substitute dried cherries for the cranberries or use different nuts like walnuts or almonds.
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