Chocolate Cherry Pistachio Pecan Cookies Recipe
Delight in these rich and chewy Chocolate Cherry Pistachio Pecan Cookies, blending tangy dried cherries, crunchy pistachios, and toasted pecans with semi-sweet chocolate chips. Perfectly balanced with a touch of flake salt and quick oats for texture, these cookies offer a gourmet twist on a classic treat, baked to a golden perfection in under 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 4-inch cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, slightly softened
- 1 1/2 cups firmly packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups quick-cooking oats
- 1 cup dried cherries, coarsely chopped
- 1/2 cup coarsely chopped pecans
- 1/2 cup roasted pistachios
- 1 cup semi-sweet chocolate chips
- flake salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a mixer, cream together the softened butter and dark brown sugar for about 1 minute until light and fluffy. Add the egg and vanilla extract, mixing thoroughly to combine all ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter and sugar mixture, mixing on low speed until just incorporated.
- Add Oats and Mix-ins: Stir in quick-cooking oats with the dough. Then add the chopped dried cherries, pecans, roasted pistachios, and semi-sweet chocolate chips, mixing gently to evenly distribute all ingredients.
- Portion and Shape Dough: Use a 1/4 cup dry measuring cup to portion the dough into 16 to 18 equal portions. Roll each portion into approximately 2-inch balls and place them on the prepared baking sheet, spacing them about 3 inches apart. Press each ball down to about 1 inch thickness. Sprinkle each cookie generously with flake salt.
- Bake Cookies: Bake in the preheated oven for 15 to 18 minutes, until the edges are golden brown but the centers remain shiny and slightly wet, indicating softness inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up. Then, carefully slide the parchment along with the cookies onto a wire rack to cool completely.
- Repeat and Store: Bake remaining batches following the same steps. Once fully cooled, store cookies in an airtight container to maintain freshness.
Notes
- For an extra gourmet presentation, place an additional 1/2 cup each of pecans, pistachios, and dried cherries in a small bowl. After shaping dough balls, press them into this nut and cherry mixture, ensuring the dough remains about 1 inch thick before baking.
- Store cookies in an airtight container to keep them fresh for up to one week.
- * Nutritional values are approximate and may vary based on ingredient brands. For precise nutrition, consider using your exact ingredient brands in an online nutritional calculator.
