White Chocolate Pistachio Cookies
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If you’re looking to switch up your holiday cookie routine this year, then look no further than this delicious, sweet and salty White Chocolate Pistachio Cookies recipe.
More Delish? Check out this Chocolate Cherry Pistachio Rocky Road Fudge, these Best-Ever White Chocolate Macadamia Nut Cookies and these Starbucks Cranberry Bliss Bars as well!
Why You’ll Love These White Chocolate Pistachio Cookies
Do you feel like you’ve already seen the same old chocolate chip cookie recipe over and over?
It’s time to step outside your comfort zone and try something new! White chocolate pistachio cookies are an underrated classic that offer a unique and delicious flavor that you won’t be able to resist!
Packed with crunchy, nutty pistachios and sweet, creamy white chocolate chunks, these cookies provide an indulgent snack that is truly unforgettable.
These White Chocolate Pistachio Cookies are a delicious treat that will give your holiday a sweet, salty, and festive upgrade.
Whether you’re celebrating Christmas, St. Patrick’s Day, Easter or your goal is to wow a family gathering or make a friend smile, these cookies are sure to do the trick.
With minimal ingredients and easy to follow instructions, these cookies are so perfect when you’re craving white chocolate and pistachios together.
So, who’s ready to bake up a batch of these white chocolate pistachio cookies that will have all your friends and family begging for more? Bring it on!
White Chocolate Pistachio Cookies Ingredients
White Chocolate Pistachio Cookie Recipe
- all-purpose flour
, measured correctly - baking soda
- salt
- unsalted butter, room temperature or cool, not softened
- light brown sugar
- granulated sugar
- egg
- vanilla extract
- chopped white chocolate bar or white chocolate chips, reserve some for the tops if desired. Use less bar or chocolate chips if you want more cookie and not as much chocolate. I used Lindt White Chocolate Bars.
- roasted pistachios, salted
, measured correctly
or white chocolate chips, 
.
How to Make White Chocolate Pistachio Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
Add the White Chocolate and Pistachios
- Add white chocolate chunks or white chocolate chips with pistachios and stir with a wooden spoon, again no overmixing, just until incorporated.
Baking The Cookies
- sing a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- For extra thick cookies, chill for 15 minutes or flash freeze for 5 minutes the scooped dough balls, especially do this if your cookie dough is warm, so cookies don’t spread.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Storing Cookies
Store cookies in an airtight container at room temperature for 3-4 days.
Freezing Cookies
Freeze baked cookies in an airtight container or zip-top bag for up to 30 days in the freezer and thaw at room temperature.
White Chocolate Pistachio Cookie Tips
- To avoid ugly, flat cookies, be sure your butter is room temperature (not melted or even softened), and use a cooler dough vs. warm dough. Just pop it in the refrigerator a bit before baking if it feels warm. I like to scoop all the dough and place them all on a cookie sheet and put them in the fridge for 10-15 minutes for extra thick cookies! That’s called flash-freezing and I love using this method!
- Measure flour correctly! Fluff up the flour in the bag or canister. In order to make sure you’re not scooping up packed flour, you should fluff it up with a spoon or fork before you measure it. Spoon the flour into the measuring cup. Gently pile it in until it forms a heap above the rim of the measuring cup. Then, scrape a knife across the top of the measuring cup to level the flour. This way, you’ll get rid of excess flour on top of the cup without packing down the flour inside. Perfect measuring!
- Chocolate Chip Cookie Recipe Tips: If you’re in white chocoholic mode, feel free to add more white chocolate, or if you’re craving more pistachios, add more!
- For more Cookie Tips go here.
More Variations
- Add dried cranberries or dried cherries to give these a fruity, chewy texture! So yummy!
- Not a white chocolate fan? Easily to solve, add your favorite semi-sweet, dark or milk chocolate to make these your own creation! Chocolate chips or chocolate chunks? Decisions, decisions!
We’ve explored white chocolate and pistachio cookies and found that they are a fantastic mix of sweet and salty flavors, provide a unique texture, and are a great way to step up your baking game.
Take a chance and explore the balance of white chocolate and pistachio in baking. You won’t be disappointed with the results – an unforgettable experience! This white chocolate pistachio cookie recipe is the best!
Looking for a similar vegan version? Check out these vegan white chocolate pistachio blondies!
Share on Pinterest, Instagram and Facebook!
More Delicious Dessert Ideas!
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- Biscoff White Chocolate Cookie Bars
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- Ultimate No Bake White Chocolate Cheesecake
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- White Chocolate Brownies
White Chocolate Pistachio Cookies
Ingredients
- 1 ½ cups all-purpose flour measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature or cool butter, just not softened
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups white chocolate bar chunks or chips reserve some for the tops if desired. Use less bar or chocolate chips if you want more cookie and not as much chocolate. I used Lindt White Chocolate Bars.
- ½ cup roasted pistachios plus some for the tops
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. (To get best results, use parchment paper)
- In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chopped white chocolate bar or white chocolate chips and pistachios and stir with a wooden spoon, again no overmixing, just until incorporated.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Top with more white chocolate and pistachios if desired.
- For extra thick cookies, chill scooped cookie dough balls for 15 minutes or flash freeze for 5 minutes the scooped dough balls on a baking sheet or platter. Especially do this if your cookie dough is warm, so cookies don't spread.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Nutrition
