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A batch of freshly baked cookies with white chocolate chunks, pistachios, and dried cranberries is arranged on a cooling rack lined with parchment paper. A small bowl filled with flaky sea salt is placed nearby, along with scattered pistachio nuts. The cookies have a golden-brown color and a slightly rustic texture.
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White Chocolate and Pistachio Cookies with Cranberries

Buttery and golden-brown, these festive cookies are studded with creamy white chocolate chunks, crunchy pistachios, and tart dried cranberries, creating the perfect balance of textures. Finished with a sprinkle of flaky sea salt, these cookies are an indulgent treat ideal for the holiday season.
Course Dessert, Snack
Cuisine American
Diet Vegetarian
Keyword Cranberries, Pistachios, Spelt Flour, White Chocolate
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Servings 30 cookies
Author Ashley

Ingredients

  • 1½ cups light brown sugar
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups light spelt flour*
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup white chocolate, chopped
  • 1/2 cup shelled pistachios, chopped
  • 1/2 cup dried cranberries

Instructions

  • Preheat the oven to 375°F. Line a large baking sheet with parchment and set aside.
  • In a large mixing bowl, cream together the butter and sugar with a baking spatula until smooth. Add the olive oil. Mix well until incorporated. Add the eggs one at a time, then add the vanilla.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until only a few streaks of flour can be seen.
  • Fold the white chocolate, pistachios, and cranberries into the dough until evenly distributed and no streaks of flour remain.
  • Use a large cookie scoop (about 3 tablespoons) to scoop the dough. Roll the scooped dough gently between your palms to ensure a nice round shape. Transfer the dough to a lined baking sheet. It doesn't matter how far apart the cookies are while they chill, so you can really pack them onto the baking sheet!
  • Place the scooped cookies in the freezer to chill for 10 minutes, then transfer to the preheated oven to bake for 10 to 12 minutes, rotating halfway through the cooking time. Make sure to leave about 2 inches between the cookies while baking. I usually bake 8 cookies at a time to make sure there's lots of room.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy the cookies warm or store in an airtight container for up to 5 days.

Notes

*All-purpose unbleached flour can be used in place of spelt flour.