I’m officially obsessed with these White Chocolate Cranberry Pistachio Cookies. If you’re looking for a show-stopping cookie that everyone will love, you found it!

This is one of the best cookies I’ve ever had and I’ve never even been a big white chocolate person. The saltiness of the pistachios paired with the creaminess of the white chocolate perfectly complements the tart, chewy dried cranberries.

It should be noted that I was out of brown sugar so I made my own by combining 1 cup of granulated sugar with 1 Tbsp molasses and my gosh, I’m never going back. My parents eat my famous cookies all the time and agreed these were the best ever.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going

The key to all of my chip cookies if to have the courageous to pull them when they’re slightly underbaked (see above photo on the left) and let them finish with the residual heat from the cookie sheets for the softest cookies of your life. They should be slightly puffy when you pull them out.

White Chocolate Cranberry Pistachio Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 tsp vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cups white chocolate chips
3/4 cup dried cranberries
3/4 cup roasted, salted pistachios
Sea salt for sprinkling on top

1. Preheat oven to 375 degrees.
2. Whisk together flour, baking soda, baking powder, and salt in a small bowl.
3. Cream together butter and sugars in a stand mixer until combined.
4. Scrape down sides of mixer. Beat in eggs and vanilla.
5. Slowly mix in dry ingredients until combined. Stir in white chocolate chips, dried cranberries, and pistachios.
6. Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets. Sprinkle each cookie with sea salt.
7. Bake for about 8-10 minutes and pull them out when they are browning on the edges but still slightly wet and puffy in the middle. Do not over bake! Let cool completely on the cookie sheets, about fifteen minutes.

I hope you love these perfect cookies as much as we do!