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.

 

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Ingredients: 

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

 

Directions:

  1. Heat oven to 375ºF.
  2. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips, dried cranberries and nuts.
  3. Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
  4. Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.