Do you bake cookies year round? Yet somehow all cookies seem to have a special place during the holidays. Whether you’re baking for gifts, workplace potlucks, friends and family or for yourself. I love, love, love baking for others. The smiles on thier faces and hearing “ummm’s” just flutter the heart. I love making those around me happy and baking is my way of showing I care. So bake up a batch of White Chocolate Cherry Pistachio Cookies. I guarantee this cookie will become a new favorite.
White Chocolate Cherry Pistachio Cookies
Two weeks ago I posted cookie recipes for 7 days as part of Cookie Week 2020. needless to say I have been baking for several months trying new recipes or putting my spin on old recipes. Cookies are the quintessential snack, dessert or whatever category you want to put them in. Kids, adults, young and old love cookies and this cookie you’re going to love.
White Chocolate Cherry Pistachio Cookies
It’s a basic sugar cookie dough with dried sweet cherries, white chocolate chips, and rough chopped pistachios. Chop the cherries if desired but I like the results as they are. I used salted pistachios as that salty-sweet thing gets me every time. Use a good quality white chocolate chip like Ghirardelli. When these three ingredients come together in the dough magic happens. Crunchy on the edges and chewy in the middle.
White Chocolate Cherry Pistachio Cookies
These cookies are a delight and their inexplicable fantastic taste. Buttery, chewy and sweet and crunchy, a magical combination. Grab a glass of milk and take a seat and enjoy every single bite. You deserve nothing better this holiday season. Happy Baking!
White Chocolate Cherry Pistachio Cookies
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1/2 t. kosher salt
2 large eggs, room temperature
2 t. pure vanilla extract
3 cups all-purpose flour
1 t. baking soda
2 cups white chocolate chips (Ghirardelli brand)
1 cup rough chopped pistachio nuts
2 cups dried cherries
Line two baking sheets with parchment paper and set aside.
In bowl of stand mixer, cream butter and sugars until light and fluffy, about 4-5 minutes. This step makes for a chewy cookie.
Beat in eggs and vanilla until combined.
In a separate bowl, whisk together flour and baking soda. Using a large spatula or wooden spoon, stir flour mixture into butter mixture until just combined.
Stir in chocolate chips, nuts and cherries until evenly mixed. Chill cookie dough for 30 minutes. can be chilled a day ahead but you will need to bring dough to room temperature to soften before scooping into balls.
Heat oven to 375 degrees. Scoop walnut-size balls and place on prepared baking sheets, 2-inches apart.
Bake for 8-10 minutes or until edges turn golden brown. Allow cookies to rest 2 minutes on sheets before removing to wire racks to cool completely. Store cookies in airtight container up to 5 days.
Note: Use dried berry-cherry mix instead of dried cherries if desired.
Makes 4 dozen cookies.
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