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Chewy Pistachio Cranberry Cookies have just the right amount of saltiness and sweetness! |krollskorner.com
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Pistachio Cranberry Cookies

Christmas Cookies...Thanksgiving Cookies...whenever you want a cookie cookie...you decide! Either way, they are chewy and soft!
Course Dessert
Cuisine American
Keyword chewycookie, christmas, cookies, thanksgiving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 dozen
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 stick (8 Tbsp.) unsalted butter, softened
  • 1 cup sugar I use 1/2 dark brown, 1/2 white, granulated
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cup All-Purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup dark chocolate chips
  • 3/4 cup pistachios, shelled & roughly chopped
  • 1 cup dried cranberries
  • PAM

Instructions

  • Preheat oven to 375 F. Grease 2 cookie sheets and set aside. Or use a silpat.
  • Using a stand or hand mixer, mix softened butter and sugar(s) for ~2 minutes, or until mixed together well. Then mix in the egg and vanilla.
  • In a medium bowl, combine the next 5 ingredients. Pour the butter/sugar mixture into the dry ingredients and mix well. Then fold in the remaining 3 ingredients. Note: the mixture may seem crumbly, but once you form them into cookies and press the dough together it is fine!
  • Roll cookies into the size you want (I do about 2 Tbsp.) and place on the greased cookie sheets. Bake for 12-15 minutes. Enjoy!

Notes

yields ~2 dozen cookies