Name: White Chocolate Pistachio Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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

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Introduction

These Irresistible White Chocolate Pistachio Cookies combine the creamy sweetness of white chocolate with the nutty crunch of pistachios for a delightful treat. Soft and chewy with just the right amount of sweetness, they’re perfect for sharing or enjoying with a cup of tea.

The image shows a close-up of several round cookies stacked closely together on a black metal cooling rack over a white marbled surface. Each cookie has a light golden brown edge with a soft, slightly cracked beige center. The tops of the cookies are studded with irregular chunks of white chocolate and small green pistachio nuts, some still in their brown shells. The texture looks chewy and moist with the cookies having a slightly puffy, uneven surface. The scene is bright and clear, focusing on the details of the nuts and chocolate embedded in the cookies. photo taken with an iphone --ar 4:5 --v 7

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 packed brown sugar
1 large egg
2 tsp vanilla extract
1 cup white chocolate chips
3/4 cup pistachios, roughly chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the white chocolate chips and chopped pistachios.
Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart.
Step 7: Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

For extra crunch, toast the pistachios lightly before chopping and folding into the dough.
Swap white chocolate chips with milk or dark chocolate chips to change the flavor profile.
Adding a pinch of cinnamon can bring a warm spice note that complements the pistachios.
Make mini cookies for bite-sized treats that bake faster and are perfect for parties.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh. To soften slightly after storing, warm in the microwave for 10–15 seconds before serving. These cookies can also be frozen for up to 2 months; thaw at room temperature before enjoying.

How to Serve

A close-up view shows several soft, golden-brown cookies with a slight cracked texture, each studded with large pieces of creamy white chocolate and whole green pistachios on the surface. The cookies appear thick with chewy edges and are placed on a white marbled textured surface. The light highlights the smooth white chocolate chunks contrasting with the rougher texture of the pistachios and the soft dough below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit any additional salt in the recipe to prevent the cookies from becoming too salty.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted, and chill the dough for 15–30 minutes before baking if your kitchen is warm. This helps maintain the cookie shape while baking.