Can I use regular chocolate instead of white chocolate?

Yes, you can! Dark or milk chocolate chips both work well. Just know you’ll lose some of the creamy sweetness that makes white chocolate so special in this recipe.

Are these cookies gluten-free?

Not as written, but you can make them gluten-free using a 1:1 gluten-free flour blend. Chill the dough for 30 minutes before baking to help the structure hold.

Can I make the dough ahead of time?

Absolutely. Store it in the fridge for up to 48 hours. You can also freeze the dough in balls and bake straight from frozen—just add 1–2 minutes to the bake time.

Do I need to use salted pistachios?

Salted pistachios balance the sweetness perfectly, but you can use unsalted if preferred. Just add a pinch more salt to the dough.

How do I prevent cookies from spreading too much?

Make sure your butter isn’t too soft and don’t skip the step of spooning and leveling your flour. A quick 20-minute chill in the fridge also helps if your dough seems soft.

White Chocolate Cranberry Pistachio Cookies 5-Star Festive

Name: White Chocolate Cranberry Pistachio Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened; ¾ cup packed brown sugar; ¼ cup granulated sugar; 1 large egg; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup white chocolate morsels; ¾ cup dried cranberries; ½ cup salted pistachios, shelled

Description

Soft, chewy, and perfectly festive—these White Chocolate Cranberry Pistachio Cookies bring holiday flavor in every bite. They’re easy to bake, great for gifting, and freeze beautifully.

Ingredients

Scale

¾ cup unsalted butter, softened

¾ cup packed brown sugar

¼ cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

½ teaspoon salt

¾ cup white chocolate morsels

¾ cup dried cranberries

½ cup salted pistachios, shelled

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment.

2. Cream butter, brown sugar, and white sugar until light and fluffy.

3. Beat in egg and vanilla until smooth.

4. In another bowl, whisk flour, cornstarch, baking soda, and salt.

5. Slowly add dry mixture to wet until just combined.

6. Fold in white chocolate morsels, cranberries, and pistachios.

7. Scoop dough (2 tbsp each) and place 2 inches apart on baking sheets.

8. Bake 10–12 minutes until edges are set and centers look slightly underdone.

9. Cool 5 minutes on baking sheets, then transfer to wire racks.

Notes

For gluten-free, use 1:1 GF flour and chill dough 30 minutes.

Freeze dough balls and bake from frozen—just add 1–2 minutes to baking time.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: white chocolate cranberry pistachio cookies, best cookies for Christmas, holiday cookie recipes, chewy cookie recipes