Everyone loves the classic chocolate chip cookie. Soft, chewy and packed full of chocolate flavour. Nothing against the classic cookie, but sometimes you just need a change, or what I like to call, an upgrade.
These White Chocolate Pistachio Cookies are the perfect balance between smooth creamy white chocolate and salty nutty pistachios.
Pair these two flavours together and you end up with a cookie that will really impress, while still being able to pair it with a tall glass of milk.
Follow the recipe below and be sure to read through the frequently asked questions and pro tips to bake the best White Chocolate Pistachio Cookies.
PISTACHIO COOKIES INGREDIENTS
- 1 cup unsalted butter, melted and slightly cooled
- ¼ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped salted pistachios
- ½ cup white chocolate chips
HOW TO MAKE WHITE CHOCOLATE PISTACHIO COOKIES?
- Step 1: Preheat oven to 350 degrees
- Step 2: Line 2 baking sheets with parchment paper. Set aside
- Step 3: In a medium bowl, whisk together flour, baking soda and salt. Set aside
- Step 4: In a large bowl, using a handheld mixer beat together melted butter, brown sugar and granulated sugar.
- Step 5: Beat in eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Step 6: Slowly mix four mixture into butter mixture until just combined.
- Step 7: Using a rubber spatula, fold in white chocolate chips and pistachios.
- Step 8: Drop 2 tbsp sized dough balls onto the prepared baking sheets, leaving 3 inches between
- Step 9: Bake in preheated oven for 12 minutes until just lightly browned.
- Step 10: Remove carefully from the oven, allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely
CAN YOU FREEZE WHITE CHOCOLATE PISTACHIO COOKIES?
These cookies are perfect to make ahead and freeze. Allow to cool to room temperature, store in an airtight container and freeze for up to 3 months.
TIPS FOR BAKING THE PERFECT PISTACHIO COOKIES
- After melting your butter, allow it to cool slightly. This will ensure your cookie dough is not too warm which can cause cookies to spread too much while baking.
- To portion out cookie dough, try using an ice cream scoop! This will make sure all cookies are the same size
- Looking for a more festive flavour? Try adding in ½ cup dried cranberries.
HOW TO STORE WHITE CHOCOLATE PISTACHIO COOKIES?
Allow cookies to cool to room temperature, then store in an airtight container at room temperature for 3-4 days or in the fridge for up to 5 days.
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- LEMON CURD COOKIES
- SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
- SOFT ALMOND PILLOW COOKIES
Amazing White Chocolate Chip Pistachio Cookies
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- ¼ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped salted pistachios
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees
- Line 2 baking sheets with parchment paper. Set aside
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside
- In a large bowl, using a handheld mixer beat together melted butter, brown sugar, and granulated sugar.
- Beat in eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Slowly mix four mixture into butter mixture until just combined.
- Using a rubber spatula, fold in white chocolate chips and pistachios.
- Drop 2 tbsp sized dough balls onto the prepared baking sheets, leaving 3 inches between
- Bake in preheated oven for 12 minutes until just lightly browned.
- Remove carefully from the oven, allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely
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