Description
Celebrate National Pistachio day with the recipe for these Cranberry White Chocolate Chip Pistachio Cookies.
Ingredients
- ¾ cups Unsalted Butter, melted
- 3 cups Flour
- 1-½ teaspoon Baking Soda
- 2 teaspoons Cornstarch
- ½ teaspoons Salt
- 1 cup Granulated Sugar
- ¾ cups Light Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 cup White Chocolate Chips
- 1 cup Dried Cranberries
- ½ cups Chopped Pistachios
Preparation
Melt butter in microwave in 10-second increments until fully dissolved.
Combine flour, baking soda, cornstarch, and salt in medium mixing bowl and whisk to combine, set aside.
Cream butter and sugars for 2 minutes until fully incorporated. Add eggs one at a time and mix until just combined. Add vanilla.
Gradually fold in flour roughly one cup at a time until dough is slightly tacky. Fold in chocolate chips, cranberries, and pistachios. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350ºF. Portion out cookie dough on lined baking sheet and bake cookies for 8–9 minutes, or until barely golden grown. Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
