🍪 Pistachio Cranberry White Chocolate Chunk Cookies
Buttery cookies packed with roasted pistachios, sweet dried cranberries, and chunky white chocolate — chewy in the center, crisp at the edges, and bursting with color and contrast in every bite.
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Ingredients (makes ~18 cookies): • ¾ cup (170g) unsalted butter, softened • ½ cup (100g) brown sugar • ½ cup (100g) granulated sugar • 1 large egg • 1 tsp vanilla extract • 1 ¾ cups (220g) all-purpose flour • ½ tsp baking soda • ½ tsp salt • ½ cup shelled pistachios, roughly chopped • ½ cup dried cranberries • ¾ cup white chocolate chunks or chips
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Instructions: 1. Preheat oven: 350°F (175°C). Line a baking sheet with parchment. 2. Make the dough: Cream butter and sugars until light and fluffy (about 2 min). Beat in egg and vanilla. Stir in flour, baking soda, and salt just until combined. Fold in pistachios, cranberries, and white chocolate. 3. Scoop & bake: Scoop dough into balls (~2 tbsp each). Place on baking sheet, spaced apart. Bake for 10–12 minutes until edges are golden and centers are just set. 4. Cool: Let cool 5 min on tray, then transfer to wire rack.
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