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cranberry, white chocolate and pistachio cookies

  • Author: Recipe Winners
  • Prep Time: 75 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 20


Cranberry, white chocolate and pistachio cookies are an absolute winner. Crispy on the outside with loads of chocolate, cranberries and pistachio nuts.


  • 1/2 cup (115 g) unsalted butter at room temperature
  • 1/2 cup (100 g) dark brown sugar
  • 1/2 cup (100 g) caster sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (185 g) all purpose (plain flour)
  • 1 tablespoon cornstarch (cornflour)
  • 1/2 teaspoon baking soda (bicarb soda)
  • 1/2 teaspoon salt
  • 1 1/4 cups white chocolate buttons
  • 3/4 cup pistachio nuts lightly toasted
  • 1/2 cup dried cranberries
  • zest of 1 orange


  • we used a 1 1/2 inch (4 cm) scoop for these cookies
  • pour boiling water over one tablespoon of cranberries – these will be placed on top of scooped cookie dough – see notes
  • cream butter and sugars together until soft and creamy (around 3-4 minutes)
  • add egg and vanilla to creamed butter and sugar mixing for 30 seconds
  • add sifted flour, cornstarch (cornflour), baking soda (bicarb soda), salt and mix till combined
  • stir through cranberries, white chocolate, pistachio and zest
  • drain reserved cranberries and set aside
  • place cookie mixture in refrigerator for one hour – see notes
  • preheat oven to 325 f (160 c) on bake
  • line a cookie sheet with baking paper
  • scoop or roll dough into even sized balls leaving a 2-3 inch (5 cm) space between cookies
  •  place extra cranberries, pistachio and chocolate buttons on cookies – see notes
  • bake for 15 or so minutes until browned around the edges
  • if baking from frozen allow to thaw for 20 minutes before baking
  • allow cookies to sit on tray for 5 minutes
  • place cookies onto a cake rack
  • serve and enjoy!


  • soaking the cranberries plumps them up
  • we like to add a few extra  pieces of cranberry, white chocolate and pistachio studded onto the raw dough before baking so their colours show on the baked cookie
  • chilling the cookie dough before baking allows the butter to solidify – the longer the butter stays hard the less the cookies will spread
  • Category: Baking
  • Method: mixmaster
  • Cuisine: American

Keywords: cranberry, white chocolate and pistachio cookies