Irresistible White Chocolate Pistachio Cookies Recipe
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.
- 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 when your cookie dough is prepared.
- 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.
- 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.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated, adding moisture and flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the white chocolate chips and roughly chopped pistachios to evenly distribute them throughout the dough.
- 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.
- 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.
- 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
