Name: Love is Love Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 125g unsalted butter, at room temperature (NB if you would like to use brown butter, see Recipe Notes below); 100g soft brown sugar; 50g caster sugar; ½ teaspoon fine salt; 1 egg; 2 teaspoons vanilla extract/paste; 200g plain/all-purpose flour; ½ teaspoon baking powder; 150g - 200g white chocolate, chopped; 75g pistachio nuts; 75g dried cranberries; 75g multi-coloured sugar sprinkles

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Soft and chewy, yet crispy on the outside, loaded with white chocolate chunks, cranberries, pistachio nuts and topped with multi-coloured sprinkles; these cookies, made to celebrate Pride month, are utterly irresistible. Here at Daffodil Kitchen, we are sharing these delicious and colourful cookies, to spread both love, and the message that, “Love is Love’.

Where is this recipe from?

This recipe is based on my Chocolate Chip Cookies – Core Recipe. Please note that you can also use this recipe for cookie bars and cookie dessert cups.

The changes I have made are:

I have loaded them with white chocolate chunks, cranberries and pistachio nuts to add colour and texture.
They are topped with multi-coloured sprinkles to celebrate Pride.
The white chocolate and sprinkles bring a lot of extra sweetness to the cookies, so I have reduced the amount of sugar in the base recipe, to account for this.
Additionally, the dried cranberries add a slightly tart flavour which balances wonderfully with the sweetness.

How to make ‘Love is Love’ Cookies with White Chocolate, Cranberries and Pistachio Nuts

Collect all your ingredients together:

unsalted butter
soft brown sugar
caster sugar
fine salt
egg
vanilla extract
plain/all-purpose flour
baking powder
white chocolate chunks
dried cranberries
pistachio nuts
multi-coloured sprinkles

How to make these beautiful cookies:

Put the butter, salt and both of the sugars into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
Chop the white chocolate and roughly chop the pistachios and cranberries.
Add to the mixing bowl and fold in.
Use an ice cream scoop to divide the mixture into balls, roughly 30g each – you should make around 30 cookies.
Roll the top of each cookie dough ball in sprinkles.
Place, spread out, on a baking parchment lined baking tray or flat surface.
Bake in a pre-heated oven for 11 – 12 minutes. (I cook 6 per sheet but it depends on the size of the baking sheet – they do spread quite a lot.)
If you want to freeze any uncooked, now is the time. Place, not touching on a flat surface, lined with baking parchment. Loosely cover with cling and pop in the freezer. When they are solid, transfer to a labelled freezer bag or container.
Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

Softening Brown Sugar

Have you ever taken soft brown or muscovado sugar out of the cupboard and found it was rock solid? If this has happened to you and you need to know how to fix it using the microwave rather than a hammer, please see here.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Love is Love Cookies

Makes 30

Course afternoon tea, Morning Coffee, Snack, treat

Keyword dried cranberries, pistachios, sprinkles, white chocolate

Prep Time 15 minutes

Cook Time 12 minutes

Author Susan

Ingredients

Basic Cookie ingredients:

125g unsalted butter, at room temperature (NB if you would like to use brown butter, see Recipe Notes below)
100g soft brown sugar
50g caster sugar
½ teaspoon fine salt
1 egg
2 teaspoons vanilla extract/paste
200g plain/all-purpose flour
½ teaspoon baking powder

Additions and Toppings:

150g – 200g white chocolate, chopped
75g pistachio nuts
75g dried cranberries
75g multi-coloured sugar sprinkles

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line your baking trays with baking parchment.
When the oven has heated up, scatter the pistachio nuts on a baking tray and pop in the oven for 5 minutes to toast. Remove from the oven and set aside to cool
Put the butter, salt and both of the sugars into a large bowl and, using an electric whisk, mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
Chop the white chocolate and roughly chop the pistachios and cranberries. Add to the mixing bowl and fold in.
Use an ice cream scoop to divide the mixture into balls, roughly 30g each – you should make around 30 cookies.
Roll the top of each cookie dough ball in sprinkles.
Place, spread out, on a baking parchment lined baking tray.
To bake straight away: when you are ready to cook your cookies, place them spread out on a baking sheet – I get 5 – 6 per sheet, depending on the size of the baking sheet.
Baking one tray at a time: bake in a pre-heated oven for either 10 – 12 minutes. (I cook mine for 11 minutes.)
Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.
(So for one tray I cook for 11 minutes and 2 trays for 6 minutes, swap the trays and then another 6 minutes = 12 minutes on total.)
The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle.
Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.
To bake later: cover with cling film and refrigerate until you are ready to cook them. Follow the same instructions as above.
If you want to freeze any, before cooking, now is the time: cover with cling film and place in the freezer. As soon as the dough balls are solid, they can be transferred into labelled freezer bags or containers.

Recipe Notes

Equipment:

Kitchen scales and measuring spoons
Electric whisk and mixing bowl
Chopping board and knife
Baking sheets lined with baking parchment, if necessary
small bowls for the sprinkles

Cooking from frozen: allow 1 – 2 minutes extra cooking time.

Weighing the ingredients:

You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.

Softening Brown Sugar