Description

Delight in these rich and chewy White Chocolate Pistachio Cookies, featuring a perfect balance of buttery dough, toasted pistachios, and sweet white chocolate chunks. This recipe yields soft, golden cookies with a delightful crunch and a hint of cinnamon, perfect for any occasion or a comforting homemade treat.

Ingredients

Units Scale

Wet Ingredients

3/4 cup (164g) unsalted butter at room temperature
3/4 cup (152g) brown sugar
1/2 cup (108g) granulated sugar
1 large egg at room temperature
2 tsp vanilla extract

Dry Ingredients

1 3/4 cup (230g) all-purpose flour
1 tbsp (8g) cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Add-ins

5 oz (142g) unsalted pistachios, toasted and roughly chopped
1 (4-ounce) white chocolate bar, roughly chopped

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Instructions

Preheat Oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: Using a stand mixer with a paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar together until the mixture is fluffy and light in color, which should take about 1 to 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add Egg and Vanilla: With the mixer on low speed, add the large egg and vanilla extract. Continue mixing until they are thoroughly combined, then scrape down the bowl again.
Incorporate Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cinnamon to the wet mixture. Mix on low speed just until everything is combined and you no longer see dry flour.
Mix in Pistachios and White Chocolate: Fold in the toasted, roughly chopped pistachios and white chocolate chunks by hand, reserving 1 to 2 tablespoons of each to sprinkle on top of the cookies later.
Form Cookie Dough Balls: Using a 1-ounce cookie scoop (approximately 2 tablespoons), scoop the dough and roll each portion into a ball. Press some of the reserved pistachios and white chocolate gently into the tops of each dough ball.
Arrange Cookies on Sheets: Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow room for spreading during baking.
Bake: Bake the cookies in the preheated oven at 350°F for 10 to 12 minutes or until the edges turn golden brown.
Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for at least 10 minutes before transferring them to a wire rack or serving. Enjoy your freshly baked white chocolate pistachio cookies!

Notes

Room temperature butter and egg help to create a smooth, even dough mixture.
Toasting the pistachios enhances their flavor and crunch; you can toast them on a dry skillet over medium heat for 5 minutes or in the oven at 350°F for about 8 minutes.
Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
If you prefer a softer cookie, reduce the baking time to 10 minutes; for crispier edges, bake close to 12 minutes.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 14g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1.5g
Protein: 3g
Cholesterol: 30mg