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–+ servings

Honeynut Cookies with Pistachio Chocolate and Cranberry Swirl

4.85 | 13 reviews
These cookies have a lengthy title - but they have a lot to give! Plus, the work is minimal for the cookie that you get. These cookies are soft and tender, with a tart cranberry swirl that perfectly matches the pistachio chocolate crumble that laces throughout the dough. You can use either honeynut purée or pumpkin purée - either is delicious and makes the cookie feel soft, festive and cozy.
Prep Time 25 minutes
Cook Time 25 minutes
Servings: 24 cookies

Equipment

Ingredients

  • 1 small honeynut squash, or 2/3 cup pumpkin purée, 5.3 ounces / 150 grams
  • 3/4 cup cranberries, 3 ounces / 85 grams, See Note*
  • 1/4 cup water
  • 1/4 cup granulated sugar, 1.75 ounces / 50 grams
  • 1/2 cup roasted salted pistachios, 2 ounces / 58 grams
  • 1 bar of dark chocolate, 3.2 ounces / 90 grams
  • 16 tablespoons unsalted butter, softened, 8 ounces / 226 grams
  • 1/3 cup and 1 tablespoon packed dark brown sugar, 2.8 ounces / 80 grams
  • 1 cup granulated sugar, 7 ounces / 200 grams
  • 2 cups all-purpose flour or bread flour, 9.9 ounces / 280 grams
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Instructions 

  1. Evenly stagger two racks in the oven and preheat to 400°F.
  2. Pierce the honeynut squash a few times with a knife, then add it to a baking sheet and roast for 30-40 minutes at 400°F, or until soft. If you are using canned purée, skip this step.
  3. When the squash is done, remove it from the oven and decrease the oven temperature to 350°F convection (375°F standard).
  4. While the squash is roasting, prepare the other fillings. Add the cranberries, 1/4 cup (60g) water and 1/4 cup (50g) granulated sugar to a small pot or sauté pan. Bring the mixture to a simmer and simmer for 5-10 minutes, until the cranberries have burst and the sauce is thickened. Set this aside.
  5. Roughly chop up the 1/2 cup (58g) of pistachios and 90 grams of chocolate. Mix them together with your hands. Set aside a few tablespoons of the mixture for topping the cookies.
  6. To a large bowl, add the butter, 1/3 cup and 1 tablespoon (80g) of brown sugar, 1 cup (200g) granulated sugar, and 2/3 cup (150g) of your cooked honeynut squash or pumpkin purée. Use an electric mixer to mix this until it is fluffy and smooth, about 3-4 minutes.
  7. Add the 2 cups (280g) of flour, 1 teaspoon of salt, 1/2 teaspoon of baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/2 teaspoon of ground ginger to the bowl. Mix with the electric mixer until everything is well combined and a smooth dough has formed.
  8. Add in the pistachio chocolate and use a spatula to mix it into the dough.
  9. Pour in the cranberry sauce, use a spatula to do a few big "folds" so the cranberry sauce is a ribbon throughout the dough. Be sure not to overmix!
  10. Use a 3-tablespoon cookie scoop to scoop the dough into 20-24 balls. You can either chill the dough overnight for an extra-chewy cookie, or you can bake the cookies immediately for 12-13 minutes at 350°F convection. Before baking, press a few pieces of the reserved chopped chocolate and pistachios on the top.
  11. When they are out of the oven, immediately give the pan a smack on the counter to help the cookies deflate. They will flatten out more as they cool. Let them cool until they are firm enough to handle, then enjoy!

Notes

Note* If you are using jam or jarred cranberry relish, use 1/3 cup (85g)
Serving: 1 cookieCalories: 190kcalCarbohydrates: 24gProtein: 2gFat: 12g