White Chocolate Pistachio Cookies Recipe
These Irresistible White Chocolate Pistachio Cookies combine the perfect balance of sweet white chocolate chips and crunchy pistachios in a soft, chewy cookie. This classic American dessert is baked to golden perfection, making it an ideal treat for cookie lovers seeking a delightful twist on traditional favorites.
- 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 reaches the perfect baking temperature by the time your dough is ready.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to prepare your wet ingredients.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which typically takes a few minutes with a mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, creating a smooth batter base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients and gently stir until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the white chocolate chips and chopped pistachios so they are evenly distributed throughout the dough without breaking them down.
- Scoop Dough: Using a tablespoon, scoop cookie dough portions onto parchment-lined baking sheets, spacing them about two inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden while the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to wire racks to cool completely, ensuring they firm up without becoming hard.
Notes
- For a nut-free version, substitute pistachios with extra white chocolate chips or dried fruit.
- Chilling the dough before baking can help minimize spread if you prefer thicker cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- To enhance flavor, try toasting the pistachios lightly before chopping them.
- This recipe yields approximately 24 cookies depending on the size of each scoop.
Keywords: white chocolate pistachio cookies, easy cookie recipe, baked cookies, American dessert, pistachio cookies, white chocolate chips
