White Chocolate Cranberry Pistachio Cookies Made in Your Pressure Cooker
This recipe combines creamy white chocolate, tart cranberries, and crunchy pistachios into tender, flavorful cookies made perfectly using a pressure cooker and oven finish. A delightful holiday treat with a perfect texture and balance of flavors.
Ingredients
Main ingredients
- ½ cup unsalted butter softened at room temperature
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ teaspoon salt plus extra ¼ teaspoon if using unsalted pistachios
- 1 egg
- 1 teaspoon pure vanilla extract quality
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda not baking powder
- 1 cup white chocolate chips
- ½ cup chopped shelled pistachio nuts
- 1 cup dried cranberries or dried cherries
Instructions
Instructions
- Preheat oven to 375 F. Grease a cookie sheet.
- In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes.½ cup packed brown sugar, ½ cup white sugar
- Beat in the egg and vanilla extract.1 egg, 1 teaspoon pure vanilla extract
- In a separate bowl, combine the flour, baking soda and salt.1 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Carefully stir the flour mixture into the butter mixture, just until combined.
- Stir in the white chocolate chips, dried cranberries and pistachio nuts.1 cup white chocolate chips, 1 cup dried cranberries, ½ cup chopped shelled pistachio nuts
- Drop heaping spoonfuls of the batter onto the greased cookie sheet.
- Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges.
- Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Notes
Note if you use unsalted pistachios, toss an extra ¼ teaspoon salt in with your flour mix. Little things like that go a long way to rounding out taste.
Cookies keep fresh in an airtight container for days. For longer storage, freeze in a resealable freezer bag. Wrap cookies individually in plastic wrap for sharing or preventing sticking. Leftover dough freezes well shaped in a log and baked after thawing.