White Chocolate Pistachio Cookies (Printable version)
Buttery, chewy cookies studded with creamy white chocolate and crunchy pistachios. A sweet indulgence ready in under 30 minutes.
# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
→ Mix-ins
10 - 1 cup white chocolate chips or chopped white chocolate
11 - 1 cup shelled pistachios, roughly chopped
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in white chocolate and pistachios until evenly distributed throughout dough.
07 - Scoop tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert tips:
01 -
- The white chocolate melts into puddles while the pistachios stay perfectly crunchy
- They strike that rare balance of fancy enough for gifting but simple enough for Tuesday night cravings
02 -
- Overbaking is the enemy
- Room temperature ingredients make the difference between cookies that spread beautifully and ones that stay in sad little mounds
03 -
- The best white chocolate comes from a baking bar chopped into irregular pieces
- Underbake by 1 minute if you want them to stay soft for days