Festive chocolate slice and bake cookies

Festive chocolate slice and bake cookies

Based on 3 ratings
In app
"This is just a simple chocolate slice and bake cookie with the colors of Christmas included! You can swap out the white chocolate for bittersweet or milk chocolate, and use dried apricots or cherries instead of cranberries. The nuts are also open to be changed out with almonds, pecans, walnuts, or hazelnuts."
Easy 👌
15 min
12 min
240 min


dried cranberries
baking soda
unsalted butter (room temperature)
5 g
egg white


cutting board, knife, 2 bowls, whisk, hand mixer with beaters, spatula, plastic wrap, freezer, oven, serrated knife, parchment paper, baking sheet

  • Step 1/5

    • g white chocolate
    • g pistachios
    • g dried cranberries
    • g flour
    • g unsweetened cocoa powder
    • tsp salt
    • tsp baking soda
    • cutting board
    • knife
    • bowl
    • whisk

    Chop pistachios, dried cranberries, and white chocolate. Whisk flour, cocoa powder, salt, and baking soda together in a bowl.

  • Step 2/5

    • g unsalted butter (room temperature)
    • 5 g sugar
    • tsp vanilla extract
    • egg white
    • bowl
    • hand mixer with beaters
    • spatula

    Using a hand mixer with beaters, beat butter, sugar, and vanilla extract together on medium or high speed until light and fluffy, approx. 4 min. Reduce speed to low and gradually mix in dry ingredients until just combined. Add egg white and mix in, then fold in white chocolate, pistachios, and cranberries with a spatula.

  • Step 3/5

    • plastic wrap
    • freezer

    Transfer dough to a piece of plastic wrap and use the plastic to wrap and press the dough into a log, approx. 9 inches (22 cm) long. Roll tightly in the plastic and freeze for at least 4 hours.

  • Step 4/5

    • oven
    • serrated knife
    • parchment paper
    • baking sheet

    Preheat oven to 350F (175C). Remove cookie dough from the freezer and unwrap. Using a serrated knife, slice log into 1/2-inch (1,25 cm) thick cookies, pressing the cookies back together if they start to fall apart. Transfer to a parchment-lined baking sheet, spacing them at least 1 inch (2,5 cm) apart. Bake until cookies are set on the edges and the centers are dry, approx. 10 - 12 mins. Let cool slightly, then transfer to a cooling rack.

  • Step 5/5

    The cookie dough can remain wrapped and frozen for up to 1 month. Simply slice and bake directly from frozen. Enjoy!

  • Enjoy your meal!

    Festive chocolate slice and bake cookies



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