I can’t say I am happier that this week is over. It was one of those weeks were it seemed everything went wrong. My dog kept eating my one plant that I have managed to keep alive for more than a month (uch), I watched parking authority give me a ticket as I was one minute over the meter (double uch), and I scrambled to finally finish my thesis (triple uch). Let’s just say many happy hours were attended this week. But on a brighter note, I am officially moving to NYC and I submitted my thesis. Yay’s all around!

To celebrate the sweeter notes of this week, I baked up some cookies with one of my favorite combinations: pistachios, dried cranberries, and white chocolate. I hope these make your week a bit sweeter too!

White Chocolate, Pistachio, and Dried Cranberry Cookie Bars

Recipe Type




Hannah's Bananas

Prep time:

1 hour 15 mins

Cook time:

13 mins

Total time:

1 hour 28 mins


24 cookies


  • 1 Stick of Butter (at room temperature)
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1 Teaspoon of Vanilla
  • 2 Eggs
  • 1 3/4 Cups of Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Cup Chopped Pistachios
  • 1 Cup Dried Cranberries
  • 2 Cups of White Chocolate Chips


  1. Cream the butter and sugars together.
  2. Then add in the two eggs and vanilla.
  3. In a separate bowl combine the dry ingredients (flour, salt, baking soda).
  4. In increments add the dry ingredients to the mixing bowl and incorporate them well.
  5. Then add the pistachios, white chocolate and dried cranberries.
  6. Refrigerate your dough for at least one hour.
  7. Once dough has firmed up, preheat your oven to 350 degree.
  8. Take a heaping spoonful of cookie dough and gently roll in into a ball before placing on a parchment lined cookie sheet.
  9. Bake at 350 degrees for 12-15 minutes, or until golden brown.
  10. Let the cookies cool slightly before transferring to a wire rack to cool completely.
  11. Enjoy!