Cranberry Pistachio Chocolate Drops Recipe

The cranberry pistachio chocolate drops recipe combines green pistachio nuts and dark red cranberries for the perfectly colored holiday cookie!


2 sticks (1 cup) salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 (1 ounce) squares unsweetened baking chocolate, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup pistachio nuts, toasted, chopped
1 cup dried cranberries

Drizzle Topping:
1 1/2 cups powdered sugar
2-3 tablespoons orange juice

Large bowl
Medium bowl
Small bowl
Small microwave safe bowl
Cookie sheets

Step 1: Preheat oven to 350 degrees F.
Step 2: In a small microwave safe bowl, on high setting, microwave chocolate for 2-3 minutes or until melted and smooth; set aside.
Step 3: In a medium bowl, whisk together the flour and baking soda; set aside.
Step 4: In a large bowl, combine butter and both sugars. Beat at medium speed with an electric mixer until smooth and creamy.
Step 5: Add melted chocolate, eggs, and vanilla extract; continue beating until well mixed.
Step 6: Reduce speed to low on mixer; gradually add flour mixture until well mixed.
Step 7: Stir in pistachio nuts and dried cranberries.
Step 8: Drop by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
Step 9: Bake for 11-13 minutes or until set. Immediately transfer cookies to a cooling surface.

Drizzle Topping:
Step 1: In a small bowl, combine the powdered sugar and enough orange juice for a desired drizzling consistency.
Step 2: With the tines of a fork drizzle over top of cooled cookies.

Makes 72 cookies.