Chewy Pistachio Cranberry Cookies

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Unsalted Butter: I chose to use melted butter instead of softened butter for this recipe to give these cookies their signature chewy texture and slightly crisp edges. Make sure to let the butter cool for a few minutes before mixing so it doesn’t cook the eggs.
• Light Brown Sugar: Adds rich, caramel-like sweetness and extra moisture, which helps the cookies stay soft and chewy in the center.
• Egg + Egg Yolk: Using both a whole egg and an extra yolk helps to add richness and create that soft, chewy texture that makes these Pistachio Cranberry Cookies so special. The yolk adds fat, which keeps the cookies moist and tender, while the extra protein from the egg gives them just enough structure to hold their shape.
• Cornstarch: A must-have ingredient for super soft cookies! Cornstarch helps absorb moisture and slightly thickens the dough which creates a soft, thick, bakery-style cookie with a tender crumb.
• White Chocolate Chips: The creamy sweetness of white chocolate balances the tart cranberries and nutty pistachios perfectly.
• Chopped Pistachios: Roasted pistachios add buttery crunch and festive green color. Use salted pistachios for a little flavor contrast, or unsalted if you prefer to control the salt level yourself.
• Dried Cranberries: Sweet-tart dried cranberries bring brightness and chewy texture to every bite. I’m obsessed with the flavor combo of the nutty pistachios, creamy white chocolate, and the sweet yet tart dried cranberries! 
• Pistachio Butter (for garnish): This spread adds another layer of pistachio flavor and makes the cookies look extra special. I like using this one from Amazon, but a homemade pistachio butter would work well too! 
• Other ingredients needed: granulated sugar, all-purpose flour, baking soda, fine salt, vanilla extract, melted white chocolate

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Measure flour properly: Always spoon and level your flour for the most accurate measurement. Use a spoon to fill your measuring cup, then level it off with the back of a knife. Avoid scooping flour directly from the bag. It packs the flour down and can add up to 50% more than you need, which leads to dense, dry cookies.
• Cool melted butter: Allow the melted butter to cool before whisking in the sugars. Using melted butter will help create a rich and fudgy center in these cookies, as opposed to using softened butter. 
• Don’t overmix the dough: Once you add the dry ingredients, mix only until the flour is just incorporated. Overmixing develops gluten, which can make cookies tough and dry.
• Use roasted, lightly salted pistachios: They enhance flavor and balance sweetness from the white chocolate and cranberries. Raw pistachios can taste a little flat.
• Do not over bake! These cookies look very soft and slightly underbaked when you take them out of the oven. But they will settle and create a chewy soft center in the middle as they cool, thanks to the melted butter and sugars and perfect ratio of dry ingredients. 
• Cookie scoot: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular. 
• Cool before garnishing: Wait until cookies are completely cool before adding the pistachio cream, white chocolate drizzle, and additional chopped pistachios and dried cranberries. If the cookies are still warm, the pistachio cream and white chocolate can melt a bit, which doesn’t look as neat and pretty. ☺️

Variations / Substitutions

• Swap the mix-ins: Use what you have on hand! Try macadamia nuts, almonds, or pecans instead of pistachios, or replace cranberries with dried cherries or chopped dried apricots for a different pop of flavor.
• Add a touch of citrus: Fold in 1 teaspoon of orange zest to the dough — it pairs beautifully with the pistachios and cranberries and adds a bright, festive flavor.
• Make them chocolatey: Replace the white chocolate chips with semi-sweet or dark chocolate chips for a richer cookie.
• Try browned butter: For a deeper, nutty flavor, brown the butter first and let it cool slightly before mixing. This adds incredible caramelized depth to the cookie base. (Click here to read all my tips and tricks on How to Brown Butter!)
• Go gluten-free: Use a 1:1 gluten-free baking flour blend. The cookies will still bake up soft, chewy, and delicious.
• Make them mini: Use a smaller cookie scoop (about 1 ½ tablespoons of dough) to create bite-sized cookies that are perfect for holiday platters or gifting.

Storage / Freezing

• Room temperature: Store Pistachio Cranberry Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread or flour tortilla in the container. It helps the cookies maintain their moisture.
• Freezing baked cookies: Let the cookies cool completely, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for 2–3 months. Thaw at room temperature before enjoying.
• Freezing the dough: Scoop the dough into balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough from frozen, just add an extra minute or so to your bake time (ovens vary).
• Make Ahead: You can make the cookie dough and chill it in the refrigerator for 2–3 days. Allow to come to room temperature then continue to bake as directed. This is a great way to save time while still serving cookies that taste freshly baked!
  

FAQs

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4.80 from 5 reviews

Chewy Pistachio Cranberry Cookies

Prep: 20 minutes mins

Cook: 8 minutes mins

Servings: 14 cookies

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Soft, chewy, and full of festive flavor, these Pistachio Cranberry Cookies are a holiday must-bake! Each bite is filled with sweet white chocolate, buttery pistachios, and tart cranberries for the perfect balance of flavor and texture. They are easy to make, look stunning on a cookie platter, and are guaranteed to become a new family favorite!

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Ingredients

For the Cookies

• ▢ 1/2 cup unsalted butter (melted and slightly cooled)
• ▢ 3/4 cup light brown sugar (packed)
• ▢ 1/2 cup granulated sugar
• ▢ 1 large egg (room temperature)
• ▢ 1 large egg yolk (room temperature)
• ▢ 1 tsp. vanilla extract
• ▢ 1 ¾ cups all-purpose flour (spooned & leveled)
• ▢ 1 Tbsp. cornstarch
• ▢ 3/4 tsp. baking soda
• ▢ 1/2 tsp. fine salt
• ▢ 1/2 cup white chocolate chips
• ▢ 1/2 cup chopped pistachios
• ▢ 1/2 cup dried cranberries

For Garnish (optional)

• ▢ pistachio butter / pistachio cream (I like this one)
• ▢ crushed pistachios
• ▢ melted white chocolate (I like using the Ghirardelli white chocolate melting wafers)
• ▢ chopped dried cranberries

Get Recipe Ingredients

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Instructions 

• Preheat and prep: Preheat the oven to 350°F and line a few baking sheets with parchment paper.
• Make the Dough: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract, whisking until well combined.
  1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
  
• Add Dry Ingredients: Using a rubber spatula, fold in the flour, cornstarch, baking soda, and salt until a soft dough forms. Be careful not to overmix.
  1 ¾ cups all-purpose flour, 1 Tbsp. cornstarch, 3/4 tsp. baking soda, 1/2 tsp. fine salt
  
• Mix-Ins: Stir in the white chocolate chips, chopped pistachios, and dried cranberries until evenly distributed throughout the dough. Feel free to add more of any mix-in if you want a little more throughout the cookie dough.
  1/2 cup white chocolate chips, 1/2 cup chopped pistachios, 1/2 cup dried cranberries
  
• Scoop and Bake: Scoop about 3 tablespoons of dough per cookie and place on the prepared sheet, spacing about 2 inches apart. Bake for 8-10 minutes, or until edges are set and centers still look slightly soft. Do not overbake. Start Timer
  
• Cookie Scoot (Optional): Right out of the oven, use a round cookie cutter to gently swirl each cookie into a perfect circle for that bakery-style look.
• Cool and Garnish: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Start Timer Once cooled, spoon some of the pistachio butter over each cookie, sprinkle with crushed pistachios and chopped dried cranberries for a festive touch and a drizzle of white chocolate.
  pistachio butter / pistachio cream, crushed pistachios, chopped dried cranberries, melted white chocolate
  

Nutrition Information

Serving: 1cookie, Calories: 274kcal (14%), Carbohydrates: 40g (13%), Protein: 4g (8%), Fat: 11g (17%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 44mg (15%), Sodium: 156mg (7%), Potassium: 106mg (3%), Fiber: 1g (4%), Sugar: 26g (29%), Vitamin A: 258IU (5%), Vitamin C: 0.3mg, Calcium: 35mg (4%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally posted in December 2017. The recipe was updated in November 2025 to be even more delicious, and the post has been edited to include new photos as well as additional tips and tricks.

📸 Photos by Megan McKeehan of The Broke Girl Table