White Chocolate Pistachio Cookies (Printable)
Buttery cookies with creamy white chocolate and crunchy pistachios, 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 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar 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 - Drop 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 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- Buttery dough stays soft in the middle while edges get perfectly golden
- The salty pistachios cut through sweet white chocolate in the best way
- They look gorgeous on a plate with those green flecks throughout
02 -
- Overbaking is the enemy so pull them out when edges are set even if centers look underdone
- Room temperature ingredients incorporate better and prevent your dough from separating
03 -
- Chill your dough for 30 minutes before baking if you want thicker cookies with more pronounced flavor
- Use a cookie scoop for uniform size so they bake evenly and look professional