I looooove a good cookie. Especially with a tea, hot chocolate or coffee *drools*. This combination of dark chocolate chips, cranberry pieces and chopped pistachios offer something a little different, but something you'll keep coming back to again, and again.

If you don't have or don't like dark chocolate, you can replace it with an equal amount of white or milk chocolate chips or any other type of chocolate you love. When I originally made this recipe, I used dark chocolate chunks and it was *chef's kiss*.

In short, use whatever chocolate you enjoy. It'll taste delicious either way!

dark chocolate, cranberry and pistachio cookies

These cookies are freshly baked on repeat in my home. The combination of sweet and tart cranberries, paired with rich dark chocolate and nutty pistachios is heavenly and perfect to enjoy with a cup of tea.
Course Baked goods, Snack
Servings 18 cookies (approx)


  • 190 grams butter/margarine softened
  • 3/4 cup brown sugar
  • 1/4 cup caster sugar
  • 1/4 cup applesauce
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups plain flour
  • 1 cup dark chocolate chips
  • 1/2 cup sweetened, dried cranberries chopped
  • 1/2 cup pistachios shells removed, chopped


  • In a large bowl, add the softened butter and both sugars. Beat until creamy and light in colour.
  • Add the applesauce, vanilla, baking soda and salt. Beat again until combined.
  • Fold in the flour, followed by the chocolate chips, cranberries and pistachios. Cover the bowl with cling wrap and place in the fridge to chill for at least 1 hour, but no more than 3 hours.
  • Pre-heat a fan-forced oven to 160°C. Line two large baking trays with baking paper.
  • While the oven is heating up, roll the chilled dough into balls and then place onto the lined tray. If you want larger cookies, use more dough per ball- if you want smaller cookies, use less dough. You'll likely need to do this in batches, so refrigerate any remaining dough and repeat the below steps once your first batch has finished baking and cooling.
  • Gently flatten each dough ball with your fingers so they're around the shape/size you want the finished cookie to be. Chilling the dough helps prevent the cookies from spreading too much, so it's important that you shape the cookies to be close to the finished size you're after - before you bake them.
  • Bake in the oven for 8-12 minutes, or until golden. If you want a chewier cookie, cook them for less time, if you want a cookie with a more"cakey" texture, cook them slightly longer.
  • Let the cookies cool for a few minutes on the baking tray, before transferring to a cooling rack to cool completely. Repeat for any remaining dough.
  • Store in an airtight container and enjoy within a few days.
Keyword baked goods, cookies
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