Monday, November 30, 2015

Soft Cranberry Pistachio Cake Cookies

What could be more festive for the holiday season than these cookies????
Green pistachios, red cranberries and white chocolate chips complete the Christmas color trifecta. Not only do these cookies look pretty, these flavors blend beautifully together to make one awesome cookie.

You know what makes these cookies even better???? Cake mix. I can't tell you how much I love cookies that are made from cake mix. I remember once making chocolate crinkle cookies from Paula Deen and being sold on using cake mix for my cookie dough. Paula always knows what she is doing. The cake base to these cookies makes them so unbelievaly soft. Plus it's an awesome baking shortcut! 

Dusty and I have acquired over the years a list of "must make" cookies during the holiday season. Domino Christmas Cookies, Brown-Eyed Susans, and Raspberry White Chocolate Thumbprint Cookies were on the original list. Now these quick and easy cookies have joined the list permanently because they are so darn delicious and perfectly festive for the holidays!

Soft Cranberry Pistachio Cake Cookies
Servings: 3 Dozen
  • 2 packages of Yellow Cake Mix
  • 4 Eggs, lightly beaten
  • 1 cup Canola Oil
  • 1 cup chopped, shelled Pistachio Nuts
  • 1/2 cup sweetened dried Cranberries
  • 1 cup White Chocolate Chips
Preheat the oven to 350 degrees (F) and line a baking sheet with parchment paper or non-stick baking mat. In a large bowl or stand mixer, combine the cake mix, eggs and oil. Mix until just combined. Fold in the pistachio nuts, cranberries and white chocolate chips.
Scoop the cookie dough using approximately a 1-1/2 tablespoon size cookie scoop onto the cookie sheet. Bake for 12-15 minutes or until edges become lightly golden. Carefully transfer your cookies to a wire rack to cool.

Originally on The Girly Girl Cooks

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