Irresistible White Chocolate Pistachio Cookies Recipe
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.
- 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 Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- 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.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is well combined, adding moisture and flavor.
- Combine Wet and Dry: Gradually mix the dry flour mixture into the wet ingredients until just combined to avoid overworking the dough.
- Fold in White Chocolate and Pistachios: Gently fold in the white chocolate chips and roughly chopped pistachios, distributing them evenly throughout the dough.
- 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.
- 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.
- 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
