Pistachio and White Chocolate Chip Cookies
These cookies are a delightful dance of crunchy pistachios and sweet white chocolate, baked to golden perfection. Each bite is a symphony of flavors and textures, making these cookies the ultimate treat for any occasion. So preheat that oven, grab your mixing bowl, and get ready to enjoy a moment of cookie heaven!
Pistachio and White Chocolate Chip Cookies
- Prep Time
10 min
- Cook Time
12-14 min
- Total Time
1 hr 30 min
- Servings
16-18 large cookies or 30 small
- Difficulty
Medium
Ingredients
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks of butter at room temp
• 1 ¼ cup brown sugar
• ½ cup white sugar
• 2 whole eggs + 1 yolk at room temp
• 1 tbsp vanilla
• 11oz bag or 2 cups white chocolate chips or chunks+ 4oz more to top warm cookies
• 2 cups pistachios- 1 cup finely processed, 1 cup roughly chopped
Instructions
- Preheat oven to 325˚F. Grease 2 large cookie sheets with baking spray or parchment paper.
- In a medium sized bowl, combine the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, and white sugar until fully incorporated and slightly fluffy. Can take up to 3-4 minutes on medium-high speed. Scrape down the sides halfway through.
- Add one egg at a time, allowing each egg to full incorporate into the butter and sugar mixture. Scrape down the sides before each add of an egg. Add the vanilla and give it one more good mix.
- In two batches add your dry ingredients- flour, baking soda, and salt mixture to your mixer. Allow everything to fully come together.
- Add the finely processed pistachios and mix again for a few seconds.
- Remove the bowl from the mixer and using a spatula, fold in the white chocolate and ½ cup roughly chopped pistachios (reserve the final ½ cup to top. The warm cookies).
- If time allows, cover the bowl with plastic wrap and place in the fridge for at least 1 hour or overnight. *The dough is very sticky so plan accordingly. Before you’re ready to bake, allow the dough to sit on the counter and slightly soften for 10-15 minutes.
- Scoop out 2-3 tablespoons of dough onto the tray about 3 inches apart. I like large cookies but if you want them smaller you could just use 1 tablespoon.
- Bake in the preheated oven for 12-14 minutes or until the edges begin to brown. Your center will look very soft but will continue to set once you remove them from the oven. Press a few extra pistachios and white chocolate chips/chunks onto the hot cookie. Allow the cookies to cool on the tray for about 10 minutes or until firm enough to handle.
- Serve fresh and warm or store in an airtight container for up to a week.
- If you want to warm cookies days later, simply place a cookie in the microwave (10-15 seconds) or air fry to heat it right back up.
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