(Recipe can be found at the site Quick & Easy Recipes site here.)
Step by Step Instructions:
It really won’t take much before you have these fabulous Pistachio Cranberry Chocolate Chip Cookies in your hands. Here’s what you’ll need: Salt, Dried Cranberries, 1 packet of dry Pistachio Pudding, 2 sticks (1 cup) softened Butter, Sugar, Vanilla Extract (or Vanilla Bean Paste), 1 cup of Chocolate Chips (I used semi-sweet), 2 Eggs (I used Egg Beaters), All-Purpose Flour, and Baking Powder.
First things first – preheat your oven to 350 degrees. Then in a stand mixer add the 2 sticks of softened butter and 1 cup of granulated sugar.
Mix the butter and sugar until it’s fluffy.
Whisk the eggs a bit ahead of time and add them to the batter one at a time. I actually used egg substitute and it worked great.
Then add a teaspoon of vanilla to the batter and combine. If you see me baking often over here, you’ll notice that I use vanilla bean paste in place of vanilla extract whenever I can…it’s THAT good!
In a medium-sized bowl, add 3 cups of flour, one 3.4 ounce packet of pistachio pudding mix, 2 teaspoons of baking powder and 1 teaspoon of salt.
Then whisk up the dry ingredients until they are well-combined.
Now you can add the flour to the batter in 3 or 4 batches until it’s all incorporated into the dough.
Here is the dough after the dry ingredients are added. You’ll see it’s pretty stiff, which is expected. And you’ll also see surprise bits of pistachio nuts too!
Now it’s time for the final ingredients. Measure 1 cup of chocolate chips and 1/2 cup of dried cranberries.
Add the chips and cranberries to the mixing bowl and run the mixer briefly until the chips and cranberries are mixed throughout the dough.
Using a cookie scoop, I rolled 1.5 ounces of dough into balls and then used a flat bottomed drinking glass to lightly flatten the cookies. You can see I did about 15 cookies per cookie sheet and the back 2 rows have been lightly flattened.
Bake the cookies for about 12-14 minutes until the cookies are lightly browned on the bottom. My oven is slightly temperamental, so it took me a little longer to bake but they came out looking great. Let the cookies sit on the cookie sheet for 2 minutes.
Then transfer the cookies to a wire cooling rack to cool completely. Then devour. These Pistachio Cranberry Chocolate Chip Cookies are fabulous and packed full of great flavors and will be the perfect companion for the holidays or any time of year for that matter! Happy baking my friends!
- 1 cup Butter, unsalted
- 1 cup white Sugar
- 2 Eggs, lightly beaten
- 1 teaspoon Vanilla
- 1 3.4 oz package Pistachio Pudding mix
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 cups Flour (Note: the dough will be VERY stiff kind of like play-doh)
- ½ cup Dried Cranberries
- 1 cup Chocolate Chips
- Optional: Substitute out ½ cup of chocolate chips for ½ cup of chopped pistachio nuts.
- Start off by getting your oven ready by preheating it to 350 degrees.
- Add the butter and sugar to the bowl of your electric stand mixer and cream them together until it's fluffy.
- Next up mix in one egg at a time to the batter.
- Then add the vanilla to the mixing bowl and combine.
- Grab a medium-sized bowl and whisk the flour, dry pudding mix, baking powder, and salt together.
- The flour mixture then gets gradually added to the butter and sugar mixture and until it's well combined.
- Finally add in the cranberries and chocolate chips and mix briefly until they are evenly incorporated into the dough, which will be pretty stiff at this point.
- I used a cookie scoop and over-filled it with dough so that I had about 1½ ounces in dough. Then the cookies are rolled into balls and spaced evenly on a cookie sheet which I lined with a Silpat. I had about 15 cookies per cookie sheet.
- Use the bottom of a flat glass and lightly press onto the top of each cookie to flatten slightly.
- Bake the cookies in a pre-heated oven for 12-14 minutes. You are looking for the cookies to be lightly brown on the bottom. Then let the cookies sit on the baking sheet for an extra 2 minutes before transferring to a wire rack to cool completely. Santa will be very happy with these beauties on Christmas Eve!
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