White Chocolate Pistachio Cookies
Packed with crunchy, nutty pistachios and sweet, creamy white chocolate chunks, these cookies provide an indulgent snack that is truly unforgettable.
Servings: 18 Large Cookies
Calories: 253kcal
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
Calories: 253kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 150mg | Potassium: 117mg | Fiber: 1g | Sugar: 22g | Vitamin A: 191IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1mg