These white chocolate cranberry pistachio cookies are thick and chewy. The flavors balance each other out perfectly: sweet, salty, tart and nutty. They will quickly become a holiday favorite!
I made these cookies a few weeks ago for a luncheon and they ended up being such a hit I thought I’d remake them and take a few pictures… and this time I actually mean a few! 😆
Cranberry and white chocolate is a pretty standard fall/winter flavor combo (thanks Starbucks!). I thought I’d add one more ingredient to the mix: pistachios. We LOVE pistachios, so any time I can bake with them, I do! While I think these cookies would be great with pecans or even macadamia nuts, there’s something about the pistachios that makes these cookies!
What I love about this recipe is that it is so quick and easy. There’s absolutely no dough chilling required. Just mix up the dough, fold in the add-ins and portion the dough out.
To portion the dough, I like to use a standard size cookie scoop so that all of the cookies bake up the same size. I also roll them in my hands to create a smooth surface. This step is not required. For a more “rustic” look, just scoop them and pop them onto the lined cookie sheet.
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