Dark & White Chocolate Cranberry Pistachio Cookies

Thank you to REAL® Seal for sponsoring creation of these cookies and this post.  What fun to rise to the latest REAL® Seal Dairy Diva challenge ~ to create and share a Christmas cookie using Real Seal® dairy products.  Made with real butter and loaded with scrumptious mix-ins, these Dark & White Chocolate Cranberry Pistachio Cookies are certainly worthy of a featured spot on your Christmas cookie tray.

 

The foundation of great baking is great ingredients.  And when it comes to dairy products,  REAL® Seal helps ensure our baking gets the great ingredients it deserves.  How, you ask?

Well, REAL® Seal shows that products are genuine American dairy products, made with milk from cows on U.S. dairy farms, and meet strict manufacturing requirements. When you see the REAL® Seal on a dairy product, you can trust it’s the REAL thing.

Like on the sweet cream butter that forms the deliciously rich base of these Dark & White Chocolate Cranberry Pistachio Cookies.  When choosing your butter ... or any dairy product ... at the store, look for the REAL® Seal to be sure you're getting the best!

To go with the rich butter base of my cookies, I wanted to choose other great ingredients to create a really great, tasty cookie.

I decided to go with the ever-popular combination of cranberry and pistachio.  Now, typically with cranberry pistachio cookies, they're white chocolate cranberry pistachio cookies.

But I love, love, love the combination of dark  chocolate, cranberries, and pistachios.  A little bite of dark chocolate with a few dried cranberries and salted pistachios?  Absolutely delicious little sweet-and-salty snack.

So I decided to create a cranberry pistachio cookie with both  white and dark chocolate.

White chocolate cranberry pistachio cookies ~ great.

Dark chocolate cranberry pistachio cookies ~ great.

Dark and White Chocolate Cranberry Pistachio Cookies ~ even better!

I loaded these cookies up with lots and lots of the scrumptious mix-ins.  We're talking a really high great-stuff-to-cookie-dough ratio.  Oh, they're so good that way.

And then I made them even better ... with chocolate drizzle.

Dark chocolate drizzle.  And white chocolate drizzle.  That's a delicious double drizzle! ... totally worthy of being served up in a featured spot on your holiday cookie tray.

Alongside a big glass of REAL® Seal milk, of course.

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

Dark & White Chocolate Cranberry Pistachio Cookies recipe, cranberry pistachio cookies recipe, cookies with cranberries, cookies with pistachios

Cookies & Bars

American

Yield: about 30 cookies

Author: Tracey | The Kitchen is My Playground

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Dark & White Chocolate Cranberry Pistachio Cookies

Loaded with scrumptious mix-ins and drizzled with two types of chocolate, Dark & White Chocolate Cranberry Pistachio Cookies are certainly worthy of a featured spot on your holiday cookie tray.

Prep time: 30 MCook time: 10 MTotal time: 40 M

Ingredients:

• 1/2 c. butter, softened
• 1/4 c. granulated sugar
• 3/4 c. brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 c. dark chocolate morsels, coarsely chopped
• 1/4 c. white chocolate morsels
• 3/4 c. dried cranberries, chopped
• 3/4 c. pistachios, chopped
• about 2 T. additional dark & white chocolate morsels for drizzling {optional}

Instructions:

Cookies:

1. In a large bowl combine, butter, granulated sugar, and brown sugar; beat until creamy, about 2 to 3 minutes. Beat in egg and vanilla extract.
2. Combine flour and baking soda. Gradually add flour mixture to butter mixture; mix until just combined. 
3. Stir in dark chocolate morsels, white chocolate morsels, chopped cranberries, and chopped pistachios. 
4. Chill dough in the refrigerator for 30 minutes.
5. Drop dough by rounded tablespoonful onto a cookie sheet. Bake at 375 degrees for 8 to 10 minutes until just turning golden around the edges. 
6. Let cookies stand on the pan for about a minute before removing to a cooling rack.

Chocolate Drizzle (optional):

1. Place about 2 tablespoons dark chocolate chips in a small zip-top plastic bag. Set bag in a bowl of hot tap water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the hot water for a minute or two as needed. 
2. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cookies. 
3. Repeat with about 2 tablespoons of white chocolate chips. 
4. Let stand until chocolate drizzle is set.

https://www.thekitchenismyplayground.com/2014/12/dark-white-chocolate-cranberry.html

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Please enjoy these other tasty cookies from The Kitchen is My Playground, made extra delicious with Real Seal-certified butter:

Insanely Delicious Turtle Cookies

Spiced Browned Butter Chocolate Chip Cookies

Lemon-Glazed Butter Cookies

Cherry Chocolate Chip Cookies