Dessertscrazyforcrust5.0
Boozy White Chocolate Pistachio Cranberry Cookies
This classic cookie recipe is taken up a notch with boozy whiskey soaked cranberries. This twist on a favorite cookie is soft and chewy and perfectly flavored.
👥 22 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 30 min🔥 Cook: 12 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Note: This dough requires chilling.
2
Bring the whiskey to a boil and then pour the hot liquor over cranberries in a heat-safe bowl. Allow to soak for at least ⏱️ 15 minutes (the longer you soak the stronger the flavor will be). You can soak them for longer (even overnight). Drain and pat dry before making the cookies.
3
Place melted butter in a large bowl (you can use a hand or a stand mixer or mix this by hand). Add granulated and brown sugars then stir until the mixture is smooth. Stir in egg and vanilla extract until combined.
large egg1vanilla extract1 teaspoons
4
Stir in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in white chocolate, pistachios, and cranberries.
5
Line a cookie sheet with Reynolds Kitchens Parchment Paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least ⏱️ 30 minutes.
6
Preheat oven to 350°F. Spread the cookies out using the spacing grid on the parchment paper (about 2-inches apart). Bake half the cookies for ⏱️ 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy, then reuse the parchment paper for the rest of the cookies. Let cool on the cookie sheets at least ⏱️ 10 minutes before removing.
7
Store in an airtight container for up to 3 days or freeze for up to a month.
Nutrition Facts
calories
184 kcal
fat Content
8 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
15 g
sodium Content
90 mg
protein Content
2 g
cholesterol Content
20 mg
carbohydrate Content
22 g
saturated Fat Content
4 g
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