White Chocolate, Cranberry & Pistachio Cookies
Buttery, bakery-style cookies packed with creamy white chocolate, tart dried cranberries, crunchy pistachios, and a hint of orange zest.
Saved by Caleb on Savor
Ingredients
- 170g unsalted butter, softened
- 130g light brown sugar
- 90g caster sugar
- Finely grated zest of 1 orange
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 280g plain (all-purpose) flour
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp baking powder
- ½ tsp fine salt
- 150g white chocolate chunks or chips
- 100g dried cranberries
- 90g shelled pistachios, roughly chopped
- Flaky sea salt, optional
Instructions
- Rub the orange zest into the sugars in a large mixing bowl until fragrant.
- Cream the butter with the orange sugar for 2–3 minutes until light and fluffy.
- Beat in the egg, egg yolk, and vanilla until combined.
- Whisk the flour, bicarbonate of soda, baking powder, and salt together in a separate bowl and fold into the butter mixture.
- Fold in the white chocolate, dried cranberries, and pistachios, reserving a small amount for the tops.
- Divide the dough into 16 portions, roll into chunky balls, press the reserved mix-ins onto the tops, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C / 350°F (160°C fan) and line two baking trays.
- Bake for 12–15 minutes until the edges are golden and the centers remain slightly soft.
- Let the cookies set on the trays for 10 minutes before transferring to a wire rack, finishing with a sprinkle of flaky salt if desired.