Best Chocolate Cranberry Pistachio Cookies Recipes

CRANBERRY AND PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine butter and shortening; beat with an electric mixer on medium to high for 30 seconds. Add sugar, brown sugar, baking soda and salt; beat until mixed. Add eggs and vanilla; beat until mixed. Beat in flour; until mixed. Stir in chocolate, cranberries and pistachios.
• Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated overn for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack; let cool.
• To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

PISTACHIO CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Move oven racks into the middle and upper third of the oven. Preheat to 375. Grease a baking sheet or use a silpat. Sift flour, salt and baking soda together and put aside. Mix sugars and butter in an electric mixer on low speed until combined. Add Grand Marnier and eggs one at a time until combined. Slowly add dry ingredients to wet mixture and mix until fully incorporated. While electric mixer is on a low speed, add chocolate chips, cranberries and pistachios. Mound cookies onto the cookie sheet, (about 2 tablespoons is a good size). Bake on center rack of oven until edges of cookies are golden brown, then move to the top rack and bake until the tops are golden brown as well. remove from oven and cool until cookies are "chewy".

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Grease a cookie sheet. In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract. In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts. Drop heaping spoonfuls of the batter onto the greased cookie sheet. Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

CHOCOLATE, CRANBERRY & PISTACHIO COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.