Farmer's markets and nuts are without question two of my favorite food-related things (along with ice cream, truffle oil, mushrooms, salmon, food carts, coffee and probably 100 other things). So, when I came upon a stand at my local farmer's market dedicated completely to unique types of nut butter, I was understandably overjoyed.
The stand, called Nut-Tricious Foods, sells unique nut butter blends such as walnut, chocolate hazelnut (no, not Nutella), pistachio butter, and cashew butter. All the blends contain sunflower seeds and flax seed meal to increase the nutrient density of the butters.
After tasting pretty much every butter available, I ended up with a tub of the pistachio butter. Prepared to experiment with baking with my pistachio butter, I set home. Unfortunately (or not), the butter never made it to the cooking phase as I consumed pretty much the entire container plain.
However, prepped for summer on campus with a second jar of pistachio butter and ample time to experiment, I was finally ready to begin cooking.
Naturally, as your stereotypical college student, I gravitated towards ingredients that were essentially free. By essentially free, I mean I could sneak out of my all-you-can-eat dining hall with bowls of ingredients.
Cranberry White Chocolate Chip Pistachio Butter Cookies
- Prep Time:20 mins
- Cook Time:12 mins
- Total Time:32 mins
- 1 cup butter stened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 1/2 tsp vanilla
- 1/2 cup + 2 tbsp pistachio butter adjust for desired taste
- 1 1/2 cup + 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- 1 cup dried cranberries
In a medium bowl, mix together softened butter and both sugars until combined. (Mix by hand if you want that arm workout.)
Add egg and vanilla to butter and sugar mixture and mix/beat for about one minute.
Mix in pistachio butter. Set bowl aside.
In a small bowl, stir together flour, salt, baking soda, and baking powder.
Add the dry mixture to the wet mixture and stir to combine.
Measure and add the white chocolate chips and dried cranberries to the dough and fold in by hand. You can vary the ratios of the chocolate chips and cranberries, but try to keep the total you add around 2 cups.
Bake cookies for 12-14 minutes. The cookies will be very soft when finished. If you're all about the soft cookie (but also all about the crumble), eat them now. If not, let cool for about 10 minutes and then eat.