Happy Spring, folks! Amazing how the winter months can get away from you. All that hibernating gets in the way of good cooking and baking opportunities. You get home, you snuggle up on the couch, and you catch up on your favorite shows because, really, in Chicago, who wants to bundle up in 12 layers just to stay warm. The weather is finally changing in Chicago and the grass and flowers are popping up again. With the sunny weather, my itch to bake starts up again and I’ve been wanting to try out a pistachio cookie recipe. These Cranberry Pistachio White Chocolate Chip Cookies are delightfully chewy and a beautiful soft green color—just like the changing season!
These cookies have a great balance of salty and sweet with the salted pistachios and the white chocolate chips and craisins. On top of that, they are a breeze to make. I whipped these up in no time and I’d be lying if I didn’t admit that the dough is pretty great on its own.
Cranberry Pistachio White Chocolate Chip Cookies
Makes 24 cookies
1 package Betty Crocker sugar cookie mix
1 box pistachio instant pudding
1/4 cup flour
1/2 cup butter, melted, cooled
1/2 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
1/2 white chocolate chips
Preheat the oven to 350 degrees. Begin by melting the butter in a saucepan and set it aside to cool. Combine the sugar cookie mix, pudding mix, and the flour in a bowl. Once the melted butter has cooled to room temperature, add the butter and eggs to the dry ingredients. Mix until just combined.
Fold in the chopped pistachios, craisins, and white chocolate chips. Line a cookie sheet with parchment paper. Drop rounded spoonfuls (or use a small cookie dough scooper)on to the cookie sheet. Bake for 8–10 minutes. Pull out of the oven no longer than 10 minutes. Allow the cookies to cool on the cookie sheet for 2–5 minutes and then move to a wire rack to finish cooling.
Note: The cookies will appear undone when you initially pull them out of the oven, but they will stiffen up while cooling. Don’t worry and don’t overcook these cookies. You’ll lose the chewiness.
Source: Adapted from The Girl Who Ate Everything