December 19, 2014

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.

Dark and White Chocolate Cranberry Pistachio Cookies

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!

Dark and White Chocolate Cranberry Pistachio Cookies Ingredients

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 and White Chocolate Cranberry Pistachio Cookies

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.

Dark and White Chocolate Cranberry Pistachio Cookies
We invite you to follow The Kitchen is My Playground with Google+, PinterestFacebookTwitterInstagram, bloglovin', or Feedburner.  We'd love to have you back soon!

Dark & White Chocolate Cranberry Pistachio Cookies
Source:  A Tracey creation
(Printable recipe)

  • 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}
  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. Stir in dark chocolate morsels, white chocolate morsels, chopped cranberries, and chopped pistachios. Chill dough in the refrigerator for 30 minutes.
  3. 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. Let cookies stand on the pan for about a minute before removing to a cooling rack.
  4. FOR CHOCOLATE DRIZZLE {optional}: 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.  Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cookies. Repeat with about 2 tablespoons of white chocolate chips.  Let stand until chocolate drizzle is set.

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


  1. O these cookies look so delish! I'm sure I could polish off a six pack of these easily ;)
    Thanks for sharing, stopping by from Showcase Your Talent Thursdays! Pinned and tweeted.

    1. Thank you so much, Kim! Yes, I love the chocolate-pistachio-cranberry flavor combination!

  2. The picture of these cookies really caught my eye because of their unique look.... and the ingredients and recipe look wonderful also... thank you for sharing these! :)

    1. Oh, I do love to do a chocolate drizzle! :-)

  3. Chocolate, cranberries, and pistachios--what's not to like? These cookies sound wonderful.

    1. Thank you so much, Thao. They did taste wonderful, if I do say so myself. :-)


I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

Share Buttons

Get widget