Irresistible White Chocolate Pistachio Cookies Recipe

Introduction

These white chocolate pistachio cookies combine creamy sweetness with a satisfying crunch, making them an irresistible treat for any occasion. Easy to bake and packed with flavor, they’re perfect for sharing or enjoying with a 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) and 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, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just 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, or until the edges are set but the centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping and adding them to the dough.
• Substitute white chocolate chips with dark or milk chocolate chips for a different twist.
• Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce or omit the added salt in the recipe to avoid overly salty cookies.

How do I keep my cookies soft in the center?

Bake until the edges are set but centers still look slightly underbaked. Letting the cookies cool on the baking sheet will help them finish cooking gently and stay soft inside.

Irresistible White Chocolate Pistachio Cookies Recipe

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★★★★★

4.4 from 83 reviews

These Irresistible White Chocolate Pistachio Cookies combine a soft, chewy texture with the rich flavors of creamy white chocolate and crunchy pistachios. Perfect for dessert lovers, these cookies are quick to prepare and bake, making a delightful treat for any occasion.

• Author: lea
• 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 when your cookie dough is prepared.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps achieve a tender cookie texture.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated, adding moisture and flavor to the dough.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in Add-ins: Gently fold in the white chocolate chips and roughly chopped pistachios to evenly distribute them throughout the dough.
7. Scoop Dough: Using a tablespoon, scoop portions of the dough onto parchment-lined baking sheets, spacing each about two inches apart to allow for spreading while baking.
8. Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers still look soft, ensuring a chewy texture.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely, which helps them set properly.

Notes

• For best results, ensure your butter is softened but not melted for proper creaming.
• Do not overmix the dough once dry ingredients are added to maintain cookie tenderness.
• Chilling the dough for 30 minutes can help control spreading if desired.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Substitute pistachios with walnuts or macadamia nuts for a different nutty flavor.

Keywords: white chocolate cookies, pistachio cookies, dessert, baking, American cookies, chewy cookies, nut cookies