Cranberry and White Chocolate Pistachio Dusted Cookies
Recipe type: Dessert
Makes: ~20 cookies
Chewy cookies loaded with dried cranberries and white chocolate chips then coated with layers of MORE white chocolate AND pistachios.
  • 262g (~2 cups) all-purpose flour
  • 5g (1 teaspoon) salt
  • 3g (½ teaspoon) baking soda
  • 170g (3/4 cup) unsalted butter, melted
  • 350g (~1½ cups, packed) light brown sugar
  • 15 milliliters / 1 tablespoon vanilla extract
  • 75g (~1 large egg + 1 yolk) eggs at room temperature
  • 175g (~1 cup) white chocolate chips
  • 120g (~3/4 cup) dried cranberries
  • 450g  good quality white chocolate in disks or roughly chopped
  • 75g (~1/2 cup) salted pistachios in a mix of finely chopped and crumbs
  1. In a medium bowl, whisk flour, baking soda and salt; set aside
  2. In the large bowl of an electric mixer with a paddle attachment, beat butter and sugar until well-combined
  3. Beat in eggs and vanilla until a mixture is a light creamy color
  4. Reduce speed to low and stir in flour mixture (do not overmix)
  5. Fold in craisins and chips
  6. Chill dough in refrigerator for 24-48 hours for best texture and flavor results
  7. Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets
  9. Bake large cookies 16-18 minutes or until brown around good portion of edges
  10. Set aside to cool and lay out wax or parchment paper for when you dip your cookies
  11. Once cookies have cooled, melt your white chocolate for dipping; place it in a heat-safe bowl and microwave in 30-second increments, stirring in-between each, until melted
  12. One at a time, dip half of a cookie into white chocolate and immediately sprinkle with pistachio crumbs
  13. Place cookies on wax or parchment paper and allow white chocolate to harden before serving or wrapping as a gift
Dough requires 24-48 hours of chilling time for best results
Recipe by Keep It Sweet Desserts at