🍪 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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