Cranberry Pistachio Cookie Dough Bites


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Cranberry Pistachio Cookie Dough Bites - recipe by Barefeet In The Kitchen

Bite size balls of buttery cookie dough filled with salted pistachios and sweet cranberries, it’s impossible to eat just one. I’ve been craving cranberries like mad lately and I’m resisting the urge to make my beloved Cranberry Christmas Cake for at least a couple more weeks. (I could eat that whole cake myself in a couple of days!)

When I saw the Craisins sitting next to the oatmeal yesterday after breakfast, I couldn’t resist trying a cookie dough ball for snacking.

Buttery sweet edible cookie dough filled with miniature chocolate chips in a bite-size chunk of snackable Chocolate Chip Cookie Dough Bites.

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Pistachios with cranberries is a new-to-me flavor combination and I really liked it. I’ve seen the combination popping up all over the place over the past few years. Sue paired cranberries with pistachios in this gorgeous bread, Aimee made biscotti, and Julie made granola bars.

I finally had to try them together for myself. The salty nuts and sweet fruit combined with the buttery brown sugar oatmeal cookie dough proved to be an irresistible combination.

Cranberry Pistachio Cookie Dough Bites are perfect for snacking or for dessert! - recipe by Barefeet In The Kitchen

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Cranberry Pistachio Cookie Dough Bites

Servings: 2 dozen 1" balls


  • 1/2 cup butter softened
  • 1/4 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda this is optional, but it really does add to the "cookie dough" flavor
  • 1 cup quick cooking oats you can use old fashioned oats as well, see the above note
  • 1/3 cup shelled roasted and salted pistachios, roughly chopped
  • 1/2 cup dried cranberries


  • Cream the butter, sugar, vanilla and baking soda together until smooth. Stir in the oats and then the pistachios and cranberries. Scoop into small balls and roll between your hands to smooth them. Place in an airtight container and refrigerate 6-8 hours before serving. Enjoy!


You can substitute old fashioned oats for the quick cooking oats, just pulse them a few times in the blender or food processor to break them into smaller pieces. Make sure that the total amount used is still 1 cup after processing. I'm sure you could make this recipe with unsalted nuts as well, I'd add a sprinkling of kosher salt to the dough and adjust the saltiness to your liking. I particularly enjoyed the balance of salty and sweet in the recipe as it is written.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Did you substitute anything in the recipe? Were they too sticky? Not sticky enough? I might be able to help you figure it out with a little more information. I've made several versions of the cookie dough balls and never had a problem with the recipe.

    • Mary says

      That is very strange. If you still have the dough in the fridge, you could let it warm to room temperature and mix in 1/4 cup more butter and see if that helps. I'm wondering if you might have accidentally added too much oatmeal, nuts, or cranberries. (I've done it myself in different recipes and wondered why the texture was so off.) This is such a simple recipe I can't imagine anything other than maybe a mistake throwing it off. I'm bummed they didn't turn out perfectly for you the first time though!

  1. xaudius Stevens says

    I figured it out my butter was too warm bc I tried it again with cold butter and it came out right😊. I love this recipe and I add chocolate chips and almonds to mine and sprinkle it with salt. Ty for helping me I use your recipes alot especially your cashew coconut blondies are my kids favorite.😊😊😊

    • Mary says

      I just re-read the directions and I don't see anywhere that I mentioned having cold butter. I used softened butter and creamed it with the sugar. Once the cookie dough balls were formed, I placed them in the refrigerator and then served them cold. The butter needs to be soft enough to mix with the sugar initially.