Pistachio White Chocolate Cookies

Pistachio White Chocolate Cookies

Buttery cookies studded with crunchy pistachios and pockets of creamy white chocolate.

Total 1 hr 30 min Makes 24 cookies Calories 210/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These chewy cookies pair toasted pistachios with sweet white chocolate chips for a satisfying contrast of textures. A touch of brown sugar keeps the centers soft while the edges turn lightly golden. They work well for holiday cookie trays or an everyday afternoon treat.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup shelled pistachios, roughly chopped

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. Whisk together the flour, baking soda, and salt in a medium bowl.

  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

  4. Beat in the eggs one at a time, then mix in the vanilla extract.

  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined.

  6. Fold in the white chocolate chips and chopped pistachios with a spatula.

  7. Scoop dough into 2-tablespoon mounds and place onto the prepared baking sheets, spacing about 2 inches apart.

  8. Bake until the edges are lightly golden but the centers still look slightly underdone, 10 to 12 minutes.

  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.4 (1)

Comments

    Log in to comment.

    Pistachio White Chocolate Cookies

    These chewy cookies pair toasted pistachios with sweet white chocolate chips for a satisfying contrast of textures. A touch of brown sugar keeps the centers soft while the edges turn lightly golden. They work well for holiday cookie trays or an everyday afternoon treat.

    1 hr 30 min 24 cookies 210 cal

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup light brown sugar, packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup white chocolate chips
    • 1 cup shelled pistachios, roughly chopped

    Method

    1. 1

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    2. 2

      Whisk together the flour, baking soda, and salt in a medium bowl.

    3. 3

      In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

    4. 4

      Beat in the eggs one at a time, then mix in the vanilla extract.

    5. 5

      Gradually add the flour mixture to the wet ingredients, mixing just until combined.

    6. 6

      Fold in the white chocolate chips and chopped pistachios with a spatula.

    7. 7

      Scoop dough into 2-tablespoon mounds and place onto the prepared baking sheets, spacing about 2 inches apart.

    8. 8

      Bake until the edges are lightly golden but the centers still look slightly underdone, 10 to 12 minutes.

    9. 9

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.