Pistachio Cherry Cookies

A delicious combination of pistachios, tart dried cherries and dark chocolate come together for a memorable cookie.

4.83 from 28 votes

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: to 5 dozen

Calories: 107kcal

Author: Dahn Boquist

Pre-heat oven to 350°F and line a baking sheet with parchment paper or use a non-stick baking sheet.
Use an electric mixer to cream the sugar, brown sugar, butter, and oil until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating until combined then stir in the vanilla.
Turn the mixer off and sift the flour, baking soda and salt on top of the batter. Stir the flour mixture into the batter to moisten the flour then turn the mixer on low. Iincrease the speed to medium until well combined.
Stir in the cherries, pistachios and chopped chocolate.
Place 1/3 cup finely chopped pistachios in a shallow dish. Scoop the cookie batter into 1-1/2 tablespoon size mounds then press the top of the mounds into the chopped pistachios to coat the tops.
Arrange the cookie dough on baking sheets and press down slightly on the cookies. Bake 10 to 12 minutes. Transfer to a wire rack to cool.

If using salted pistachios, reduce the salt to 1/2 teaspoon.
You can substitute mini chocolate chips for the chopped chocolate.
The dough is pretty stiff when you stir in the pistachios, cherries, and chocolate. Use a sturdy wooden spoon.
If you use olive oil, use light olive oil that has a neutral flavor.