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.