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Creamy Pistachio White Chocolate Cookies

Delightful Creamy Pistachio White Chocolate Cookies to Savor

Enjoy these Creamy Pistachio White Chocolate Cookies that blend crunchy pistachios with creamy white chocolate for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides moisture and richness to the cookies.
  • 1 cup Granulated Sugar Sweetens cookies and contributes to crispy texture.
  • 1/2 cup Brown Sugar Adds moisture and deeper flavor due to molasses.
  • 2 large Eggs Acts as a binding agent and introduces moisture.
  • 2 teaspoons Vanilla Extract Enhances flavor profile.
  • 2 cups All-Purpose Flour Provides structure to the cookies.
  • 1 teaspoon Baking Soda Helps cookies rise and achieve a lighter texture.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 cup Chopped Roasted Pistachios Adds crunch and nutty flavor.
  • 1 cup White Chocolate Chips Contributes sweetness and creaminess.
For the Finishing Touch
  • 1/2 cup White Chocolate (for melting) Provides a luscious topping.
  • 1/4 cup Chopped Pistachios (for topping) Adds visual appeal and extra crunch.

Equipment

  • Mixing bowl
  • hand mixer
  • Baking Sheet
  • Parchment paper
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add to the wet ingredients.
  5. Fold in the chopped roasted pistachios and white chocolate chips until evenly mixed.
  6. Scoop out 2-tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until the edges are golden brown and the centers are soft.
  8. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. Melt additional white chocolate and drizzle over cooled cookies, then sprinkle with chopped pistachios.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 14gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Chill the dough for 30 minutes if cookies spread too much during baking. Stack baking sheets to prevent rapid browning. Freeze cookie dough for future use.

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