These incredibly soft and buttery, salty and sweet Dark Chocolate Cranberry and Pistachio Cookies will be your new favorite. Between the soft dough, lightly salted pistachios, and chewy dried cranberries – I’m hooked on this flavor combination. After making the Kale Salad with Roasted Citrus Salmon the other day I got to thinking… what am I going to do with all of these left over pistachios. Of course I could just eat them plain, but why not add them into a cookie. As a native New Englander I had plenty of dried cranberries on hand and I always have dark chocolate chips in my pantry so my bakers brain got to thinking… why not combine all of those into a pimped out chocolate chip cookie!
Who doesn’t love something that is salty and sweet? This simple recipe puts a spin on an old favorite, and although I always love the classics, sometimes you’ve got to just switch things up a bit. I love to use Crisco when making cookies instead of butter. They always seem to come out perfect whenever I do, never too soft or crunchy. My mother always makes cookies this way, and she is an incredible baker so I have decided to follow in her footsteps. It makes the base of the dough so luxuriously creamy. Besides all the glorious chunks of add-ins, it really is the star of the show. Bake up a batch and see what you think, but I’d say they’re some pretty fabulous cookies.
3/4 cup Crisco Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 oz.) package semi-sweet chocolate chips (1 cup)
1/2 cup dried cranberries
1/2 cup pistachios, shelled