Irresistible White Chocolate Pistachio Cookies Recipe

Introduction

These irresistible white chocolate pistachio cookies combine a perfect balance of sweet and nutty flavors. Crisp on the edges and soft in the center, they make a delightful treat for any occasion. Easy to bake and sure to impress, they’re perfect for sharing or enjoying with your favorite cup of tea.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 1 cup white chocolate chips
• 3/4 cup pistachios, roughly chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Step 6: Gently fold in the white chocolate chips and chopped pistachios.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart.
8. Step 8: Bake for 10–12 minutes, until the cookie edges are set but the centers remain soft.
9. Step 9: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the pistachios lightly before chopping and adding to the dough.
• Try substituting white chocolate chips with milk or dark chocolate for a different flavor profile.
• If you prefer a chewier cookie, remove them from the oven when the edges are just set and the centers look slightly underbaked.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the additional salt in the recipe to avoid oversalting.

Can these cookies be made dairy-free?

Yes, substitute the butter with a plant-based margarine and use dairy-free white chocolate chips to make the recipe dairy-free.

Irresistible White Chocolate Pistachio Cookies Recipe

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★★★★★

4.5 from 71 reviews

Delight in these irresistible White Chocolate Pistachio Cookies, featuring a perfect balance of sweet white chocolate chips and crunchy pistachios baked into soft, buttery cookies. Ideal for dessert or a sweet snack, these cookies bring a luxurious twist to a classic treat.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract

Add-ins

• 1 cup white chocolate chips
• 3/4 cup pistachios, roughly chopped

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well incorporated, ensuring an even flavor.
5. Combine Dry and Wet Ingredients: Gradually mix in the dry flour mixture into the wet ingredients, stirring just until combined to avoid overmixing and maintain the cookie’s tender texture.
6. Fold in Add-ins: Gently fold in the white chocolate chips and roughly chopped pistachios, distributing them evenly throughout the dough.
7. Portion the Dough: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them about two inches apart to allow for spreading during baking.
8. Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft and slightly undercooked for a chewy texture.
9. Cool: Remove from the oven and let the cookies cool on the baking sheet briefly before transferring them to wire racks to cool completely.

Notes

• Ensure butter is softened, not melted, for the best cookie texture.
• Do not overmix the dough once dry ingredients are added to keep cookies tender.
• For larger cookies, increase baking time by a few minutes but watch carefully to avoid over-baking.
• Store cookies in an airtight container for up to a week to maintain freshness.
• Substitute pistachios with walnuts or pecans for a different nutty flavor.

Keywords: white chocolate cookies, pistachio cookies, homemade cookies, easy dessert, American cookies