Quick Recipes and Easy

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.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Vital: Feel free to republish this article on your website. But, you are not allowed to modify any part of its content and all links should be kept active.

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