White Chocolate, Cranberry, and Pistachio Cookies

White Chocolate, Cranberry, and Pistachio Cookies

It’s no secret folks…I love cookies.

And it’s during this time of year that I like to try out a few new recipes to add to my Holiday Cookie Platters.

White Chocolate, Cranberry, and Pistachio Cookies
The usual suspects are often:

White Chocolate, Cranberry, and Pistachio Cookies
And sometimes I’ll throw in a Mint Chocolate Chip Brownie or a Peppermint Kissed Brownie to stir things up.

White Chocolate, Cranberry, and Pistachio Cookies
For this year, I wanted to use dried cranberries and pistachios together to create a festive sweet treat. And why not add white chocolate chips to the party?

It’s all kind of healthy-ish….right? Like trail mix?

Ok….that may be a stretch.

White Chocolate, Cranberry, and Pistachio Cookies
I opted to adapt the NY Times Best Chocolate Chip Cookie recipe from Jacque Torres because I love the textures of the cookie once baked—crisp on the outside and chewy on the interior.

In lieu of the vanilla extract, I used orange extract and fresh orange zest to pair with the flavors.

White Chocolate, Cranberry, and Pistachio Cookies
Folks were a fan of them! They’re super chunky and filled with lots of different textures from the nuts, chocolate and berries.

Definitely filled with Holiday goodness.

ps. We’re three days away from Christmas even and I still haven’t finished shopping! EEK!

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White Chocolate, Cranberry, and Pistachio Cookies
Makes approximately 2 dozen

Ingredients:

 

8.5 ounces cake flour
8.5 ounces bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter
6 ounces light brown sugar
6 ounces granulated sugar
2 large eggs
1 teaspoons orange extract
1 tablespoon fresh orange zest
12 ounces white chocolate chips
1 heaping cup dried cranberries, roughly chopped
1 heaping cup roasted & unsalted pistachios, chopped

 

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the orange extract and zest. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add the white chocolate chips, dried cranberries and pistachios—mix until just combined. Press plastic wrap against dough and refrigerate for overnight.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop mounds of dough the size of large golf balls onto baking sheet and slightly flatten the dough balls. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough and enjoy!

Adapted from NY Times Chocolate Chip Cookies

 

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

Okay, okay….someone was a bit behind this year on their holiday baking.

And that “someone” may be a certain 5’2″ Vietnamese gal we all know and love….

Okay- FINE!

Five foot, 1 inch AND three quarters….

Sheesh!

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

But let’s not get stuck in the minutia of things because I’ve got cookies.

Some SERIOUS cookies that will rock your jingle-jangle, holiday socks off. When I saw these crinkle cookies from the Recipe Girl, I knew I had to have them!

Chocolate + Mint = THE BEST PAIRING EVER!!!!!!!

I hadn’t even known that Hershey made these magical little confections in the form of Dark Chocolate Mint Truffle Kisses. These little beauties are, to date — my FAVORITE of the Hershey Kisses.

Truth.

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

As for the base cookie, Recipe Girl is completely on point. The cookie is moist, chewy, fudgy and somewhat brownie-like. The only change I made was a splash of additional vanilla extract when the mint extract goes in.

Mo’ flava, mo’ betta!

And the kiss, the KISS just sends things over the top and seals the deal. So if you plan on leaving the Big Guy a plate of cookies next Wednesday night, do yourself a solid and whip up a batch of these beauties because I’m pretty darn sure that it’ll flip you to the “nice” list in a jiffy.

Want the original recipe? It can be found here.

ps. Two quick notes on the recipe. First, you really MUST chill the dough before rolling them out or you’ll have a hot mess on your hands. And second, if you want the cute little point of the kiss to stay intact, definitely chill the cookies on the sheet immediately after you take them out of the oven.

pps. HAPPY BAKE COOKIES DAY!!!!!!!

Molasses Cookies with Gingerbread M&Ms

Molasses Cookies with Gingerbread M&Ms

Have you baked your cookies for Santa yet?

No?

Then you’re in luck because I’ve got a little something for you!

Molasses Cookies with Gingerbread M&Ms

When this gingerbread lovin’ gal got my little hands on a few bags of Gingerbread M&Ms, I knew I had to pair them together with my favorite Molasses Cookies that I bake a ton of around this time of year. The original cookies are slightly chewy and have that wonderful spiced, warm flavor.

The addition of the M&Ms added great texture, and of course, extra gingerbread flavor–always a good thing. I’m pretty sure if you left these cookies out for the Big Guy, you’d score some major points.

Molasses Cookies with Gingerbread M&Ms

And with that, dear Friends, I wish you and your loved ones a very Happy Christmas!

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Molasses Cookies with Gingerbread M&Ms

Ingredients:

3/4 cup unsalted butter, melted
1 cup light brown sugar
1 large egg at room temperature
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1½ cups Gingerbread M&M candies
1 cup Granulated Sugar (to roll dough in)

In a medium bowl, mix together the melted butter, light brown sugar, and egg until smooth. Stir in the molasses and vanilla extract. In another bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Mix dry ingredients into the molasses mixture. Stir in 1 cup of the Gingerbread M&M candies. Cover and chill dough for 1 hour.

Preheat oven to 375 degrees. Roll dough into walnut sized balls and roll them in the remaining 1 cup granulated sugar. Place cookies 2 inches apart onto parchment lined baking sheets. Using the bottom of a flat glass, gently press down on the cookies to lightly flatten. With the remaining Gingerbread M&Ms, add a few candies to the top/sides of each cookie dough, pressing them slightly in.

Bake for 7-8 minutes until tops are cracked. Remove from baking sheets and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. Store the cookies in an airtight container for up to 3 days.