White Chocolate Pistachio Cookies Recipe
Delightfully rich and buttery white chocolate pistachio cookies with a perfect balance of sweetness and crunch. These homemade cookies combine creamy white chocolate chips and crunchy chopped pistachios baked to golden perfection, making them a wonderful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 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 the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined; then set aside.
- Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated and brown sugars 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 smooth and fully combined, adding moisture and flavor.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, then gently fold in the white chocolate chips and chopped pistachios for texture and taste.
- Form and space cookies: Using a tablespoon, scoop out portions of dough and place them onto parchment-lined baking sheets about two inches apart to allow for spreading while baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set but the centers remain soft, creating a chewy center with crisp edges.
- Cool cookies: Let the cookies cool on the baking sheet briefly before transferring them to wire racks to cool completely, preventing breakage and allowing them to firm up.
Notes
- For extra flavor, toast the pistachios lightly before chopping to enhance their nuttiness.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Use room temperature butter for easier creaming and better texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls or baked cookies for up to 3 months.
Keywords: white chocolate pistachio cookies, baked cookies, holiday cookies, easy cookie recipe, nutty cookies
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