Irresistible White Chocolate Pistachio Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside for later use.
- 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.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well incorporated, ensuring an even flavor.
- 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.
- Fold in Add-ins: Gently fold in the white chocolate chips and roughly chopped pistachios, distributing them evenly throughout the dough.
- 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.
- 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.
- 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
