These cookies are a flavor explosion! Thin cookies with sweet white chocolate, crunchy pistachios and tangy cranberries are the perfect combo of ingredients for one awesome holiday cookie! But, don’t take my word for it…give them a try!
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and level
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- 1/2 cup salted, shelled pistachios
Get Baking!
- In a large bowl using a handheld mixer or your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in the egg and vanilla on high. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cornstarch, baking soda and salt until combined. On low speed, mix the dry into the wet ingredients until combined. Add the white chocolate chips, dried cranberries, and pistachios, then mix on low just until they are evenly disbursed. Cover dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
- Remove cookie dough from the refrigerator after 2 hours and allow to sit at room temperature for 10-15 minutes.
- Preheat the oven to 350°F . Line two large baking sheets with parchment paper.
- The chilled dough will be slightly crumbly, but will come together as you work the dough with your hands into balls with 1 Tablespoon of dough. Bake for 8-10 minutes, until barely golden brown around the edges. They will look soft and under baked when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
