Irresistibly Indulgent White Chocolate Pistachio Cookies
These White Chocolate Pistachio Cookies are a deliciously unique treat that combines sweet white chocolate and crunchy pistachios, perfect for any gathering.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- spatula
- Mixer
Ingredients
For the Cookie Dough
- 2 cups All-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt No substitutions needed unless reducing sodium.
- 3/4 cup Unsalted butter Can replace with plant-based butter for a vegan option.
- 1 cup Granulated sugar
- 1/2 cup Brown sugar Adds moisture and richer flavor.
- 2 large Eggs No suitable egg substitute provided.
- 2 teaspoons Vanilla extract Can use almond extract for an alternative.
For the Mix-ins
- 1 cup Chopped pistachios Can substitute with other nuts.
- 1 cup White chocolate chips Can swap for dark chocolate.
Instructions
How to Make White Chocolate Pistachio Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
- In a large bowl, beat together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in chopped pistachios and white chocolate chips.
- Drop spoonfuls of dough onto the baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes.
- Allow cookies to cool on wire racks for a few minutes before serving.
Notes
Cookies can be served warm from the oven for the ultimate indulgence.