Irresistible White Chocolate Pistachio Cookies Recipe

Introduction

These White Chocolate Pistachio Cookies are delightfully rich and packed with texture. Soft, buttery cookies studded with creamy white chocolate and crunchy pistachios make for an irresistible treat perfect for any occasion.

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).
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, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until well combined.
5. Step 5: Gradually mix in the dry ingredients until just combined. Gently fold in the white chocolate chips and chopped pistachios.
6. Step 6: Scoop tablespoon-sized portions onto parchment-lined baking sheets, spacing them about two inches apart.
7. Step 7: Bake for 10–12 minutes or until the edges are set but the centers remain soft. Let cookies cool on the baking sheet before transferring to wire racks.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping to bring out their nuttiness.
• You can substitute white chocolate chips with chunks for varied texture.
• Adding a pinch of cinnamon or orange zest can add a lovely twist to the flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid the cookies becoming too salty.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help maintain shape.

Irresistible White Chocolate Pistachio Cookies Recipe

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★★★★★

4.6 from 89 reviews

These irresistible White Chocolate Pistachio Cookies are a delightful blend of buttery, chewy cookie dough studded with creamy white chocolate chips and crunchy pistachios. Perfectly baked to have soft centers and slightly crisp edges, these cookies are a wonderful treat for any occasion.

• 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 Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is well combined, adding moisture and flavor.
5. Combine Wet and Dry: Gradually mix the dry flour mixture into the wet ingredients until just combined to avoid overworking the dough.
6. Fold in White Chocolate and Pistachios: Gently fold in the white chocolate chips and roughly chopped pistachios, distributing them evenly throughout the dough.
7. Shape Cookies: Scoop tablespoon-sized portions of dough and place them onto parchment-lined baking sheets, spacing them about two inches apart to prevent spreading together.
8. Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft and chewy.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely, ensuring they firm up without losing softness.

Notes

• For best results, use unsalted butter at room temperature to ensure proper creaming with the sugars.
• Do not overmix the dough after adding the flour to avoid tough cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For extra crunch, toast the pistachios lightly before chopping.
• If you prefer smaller cookies, adjust baking time accordingly, reducing by 2-3 minutes.

Keywords: white chocolate cookies, pistachio cookies, homemade cookies, sweet treats, easy cookie recipe