Elevate your dessert game with these irresistible White Chocolate Pistachio Cookies! Perfect for sharing or keeping all to yourself—either way, they’re sure to impress!
A delightful treat that combines the sweetness of white chocolate with the rich, nutty flavor of pistachios. These cookies are not just a dessert; they’re an experience, perfect for any occasion or simply as a personal indulgence. The best part? You can whip them up in just 30 minutes!
Comfort Food | Christmas | Snacks & Treats | Desserts
Categories: General
Table of contents:
Why You’ll Love These Cookies
Warm, gooey cookies with soft velvety white chocolate combined with the satisfying crunch of pistachios. Whether paired with your favorite coffee or enjoyed solo, these cookies are pure bliss. They’re super easy to make and no electric mixing required!
Quick Recipe Overview
- Prep Time: 10 minutes
- Refrigerate time: 30 minutes (optional)
- Cook Time: 10 minutes (per batch)
- Total Time: 30 minutes
- Servings: About 20 cookies
How to Make White Chocolate Pistachio Cookies
Ingredients
- ¾ cup (150g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¾ cup (230g) all-purpose flour
- 2 tsp baking powder
- ½ teaspoon salt (to taste)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 7 oz. (200g) roasted pistachios, chopped
- 5 oz. (150g) white chocolate, chopped
Equipment
- Large Glass bowl
- Wooden spatula
- Mesh Strainers (flour sieve)
- Parchment paper
- Large baking sheet
- Baking rack
- Plastic Food Wrap
- Wooden Cutting Board
- Sharp Chef Knife
Step-by-Step Instructions
- Preheat Your Oven to 180°C (350°F).
- Melt the Butter: In a large bowl, add the melted butter, granulated sugar, and brown sugar until well combined (about 2–3 minutes).
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully incorporated (1 minute).
- Combine Dry Ingredients: Use a flour sieve to gradually add the flour, then add the baking powder, salt, and cinnamon. Mix gently until just combined—aim for a smooth even batter without lumps (2-3 minutes).
- Add the Chocolate and Nuts: Stir in the chopped white chocolate, pistachios, and cashews. Reserve a tablespoon of each for topping later.
- Refrigerate: Cover the batter and refrigerate for 30 minutes (this helps the cookies stay moist in the center when baked.
- Prepare Baking Sheets: Line your baking sheets with parchment paper.
- Make Cookies: Use a tablespoon to scoop dough onto the prepared sheets, leaving about 3 inches between each cookie. Add a few pieces of chocolate or pistachio nuts on top of each cookie.
- Bake: Bake for about 10 minutes, or until golden around the edges but still soft in the center.
- Cool Down: Let them cool on a wire baking rack for 10 minutes before removing from the parchment paper.
Pro Tips for Cookie Perfection
Chill the Dough: If you have time, refrigerate the dough for at least 30 minutes to achieve chewier cookies.
Choose Quality Ingredients: Opt for high-quality white chocolate bars instead of chips for a smoother melt and richer flavor.
Toast Your Nuts: Lightly toasting pistachios enhances their flavor significantly. Alternatively, use salted pistachio nuts and gently remove most of the salt before chopping.
Avoid Overmixing: Gently fold ingredients to maintain a soft texture; no electric mixer is needed!
Nutritional Information (Per Cookie)
- Calories: 201
- Total Fat: 11.2g
- Saturated Fat: 3.9g
- Cholesterol: 31mg
- Sodium: 46mg
- Total Carbohydrates: 21.8g
- Dietary Fiber: 1.1g
- Sugars: 10.8g
- Protein: 4.2g
White Chocolate Pistachio Cookies – Ready in 30 Minutes!
White Chocolate Pistachio Cookies are a quick and easy treat and a holiday favorite come the festive season! Ready in just 30 minutes, these cookies offer a rich, gooey texture with a perfect crunch.
Equipment
- large glass bowl
- Wooden spatula
- Mesh Strainers (flour sieve)
- Parchment paper
- Large baking sheet
- Baking rack
- Plastic food wrap
- Wooden Cutting Board
- Sharp Chef Knife
Ingredients
- ¾ cup 150g unsalted butter, softened
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¾ cup 230g all-purpose flour
- 2 tsp baking powder
- ½ teaspoon salt to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 7 oz. 200g roasted pistachios, chopped
- 5 oz. 150g white chocolate, chopped
Instructions
- Preheat Your Oven to 180°C (350°F).
- Melt the Butter: In a large bowl, add the melted butter, granulated sugar, and brown sugar until well combined (about 2–3 minutes).¾ cup 150g unsalted butter, softened, ½ cup 100g granulated sugar, ½ cup 100g brown sugar
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully incorporated (1 minute).2 large eggs, 1 tsp vanilla extract
- Combine Dry Ingredients: Use a flour sieve to gradually add the flour, then add the baking powder, salt, and cinnamon. Mix gently until just combined—aim for a smooth even batter without lumps (2-3 minutes).1¾ cup 230g all-purpose flour, 2 tsp baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Add the Chocolate and Nuts: Stir in the chopped white chocolate, pistachios, and cashews. Reserve a tablespoon of each for topping later.7 oz. 200g roasted pistachios, chopped, 5 oz. 150g white chocolate, chopped
- Refrigerate: Cover the batter and refrigerate for 30 minutes (this helps the cookies stay moist in the center when baked.
- Prepare Baking Sheets: Line your baking sheets with parchment paper.
- Make Cookies: Use a tablespoon to scoop dough onto the prepared sheets, leaving about 3 inches between each cookie. Add a few pieces of chocolate or pistachio nuts on top of each cookie.
- Bake: Bake for about 10 minutes, or until golden around the edges but still soft in the center.
- Cool Down: Let them cool on a wire baking rack for 10 minutes before removing from the parchment paper.
Video
Notes
Pro Tips for Cookie Perfection
- Choose Quality Ingredients: Opt for high-quality white chocolate bars instead of chips for a smoother melt and richer flavor.
- Toast Your Nuts: Lightly toasting pistachios enhances their flavor significantly. Alternatively, use salted pistachio nuts and gently remove most of the salt before chopping.
- Avoid Overmixing: Gently fold ingredients to maintain a soft texture; no electric mixer is needed!
- Chill the Dough: If you have time, refrigerate the dough for at least 30 minutes to achieve chewier cookies.
