Pistachio & White Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. These Nutty Sweet Cookies combine the rich, creamy flavor of white chocolate with the distinctive, nutty taste of pistachios, creating a unique cookie that’s both delicious and visually appealing.
Why You’ll Love Pistachio & White Chocolate Chip Cookies
This Pistachio & White Chocolate Chip Cookies recipe is a standout Nutty Sweet Cookies:
- Gourmet Flavors: White chocolate and pistachios create a luxurious taste.
- Perfect Texture: Creamy chips and crunchy nuts in every bite.
- Easy Elegance: Simple to make, yet perfect for gifting or events.
- Versatile Treat: Ideal for any occasion, from casual to festive.
- I baked these for a holiday party, and they were the ultimate Nutty Sweet Cookies hit!
Ingredients for Pistachio & White Chocolate Chip Cookies
Here’s what you’ll need for Pistachio & White Chocolate Chip Cookies (makes 24 cookies):
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips
- ¾ cup unsalted pistachios, shelled and roughly chopped
Ingredient Tips:
- Pistachios: Use natural, unsalted for best flavor; toast lightly for crunch.
- White Chocolate: High-quality chips or chopped bars for creamy sweetness.
- Butter: Softened, not melted, for proper cookie texture.
- Flour: Measure accurately to avoid dense cookies.
- Equipment: Mixer, baking sheet, parchment paper, cookie scoop.
Directions for Pistachio & White Chocolate Chip Cookies
Let’s bake these decadent Pistachio & White Chocolate Chip Cookies!
Toast Pistachios
I preheat the oven to 350°F (175°C). I spread ¾ cup chopped pistachios on a baking sheet and toast for 5–7 minutes until fragrant, then cool. This enhances the nutty flavor for Pistachio & White Chocolate Chip Cookies.
Make Cookie Dough
In a large bowl, I cream ¾ cup softened butter, ¾ cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2 minutes. I add 1 egg and 1 tsp vanilla extract, mixing until combined. In another bowl, I whisk 2 cups flour, ½ tsp baking soda, and ¼ tsp salt. I gradually add the dry mix to the wet, mixing until just combined. I fold in ¾ cup white chocolate chips and toasted pistachios.
Chill Dough
I cover and refrigerate the dough for 30 minutes to prevent spreading and enhance flavor, ensuring perfect Pistachio & White Chocolate Chip Cookies.
Shape and Bake
I line a baking sheet with parchment paper. Using a cookie scoop, I form 1.5 tbsp dough balls, placing them 2 inches apart. I bake for 10–12 minutes until edges are lightly golden, checking early to avoid overbaking. I let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Serve
I serve the Pistachio & White Chocolate Chip Cookies warm or at room temperature, savoring their creamy, nutty goodness.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: ~180 kcal per cookie
- Macros per Serving: 22g carbs, 2g protein, 10g fat, 1g fiber
Variations
- Nut Swap: Use almonds, pecans, or walnuts instead of pistachios.
- Chocolate Swap: Substitute milk or dark chocolate chips for variety.
- Fruit Add-In: Mix in ¼ cup dried cranberries or cherries for tartness.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace butter with vegan butter, egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and use dairy-free white chocolate.
Storage
I store Pistachio & White Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking. For longer storage, I freeze cooled cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. To reheat, I warm in a 300°F oven for 5–7 minutes, microwave for 10–15 seconds for a gooey texture, or use an air fryer at 300°F for 1–2 minutes to revive freshness.
Serving Ideas
Make your Pistachio & White Chocolate Chip Cookies a star Nutty Sweet Cookies:
- Classic: Serve as Nutty Sweet Cookies with cold milk or hot coffee.
- Garnish: Dust with powdered sugar or drizzle with melted white chocolate.
- Pairing: Enjoy with vanilla or pistachio ice cream, or a glass of Moscato.
- Presentation: Arrange on a dessert platter with berries for elegance.
- Occasion: Perfect for holidays, gifting, or cozy afternoons.
FAQs
Can I use salted pistachios instead of unsalted?
Yes, but I reduce the added salt to ⅛ tsp in the Nutty White Chocolate Cookies recipe to balance flavors.
How do I ensure my cookies don’t spread too much while baking?
Chilling the dough for at least 30 minutes before baking helps prevent spreading in Nutty White Chocolate Cookies.
Can the dough be made in advance?
Yes, I refrigerate the dough for up to 3 days or freeze it for up to 3 months, thawing before baking Nutty White Chocolate Cookies.
Why did my cookies turn out dry?
Overbaking is often the cause. I check Nutty White Chocolate Cookies a minute early and remove when just set to keep them tender.
Is it necessary to use white chocolate chips?
No, you can substitute milk or dark chocolate chips, but white chocolate offers a creamy sweetness that complements pistachios in Nutty White Chocolate Cookies.
Is it necessary to toast the pistachios?
Toasting isn’t required, but I recommend it for deeper flavor and extra crunch in Nutty White Chocolate Cookies.
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Conclusion
Pistachio & White Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. These Nutty Sweet Cookies offer a luxurious treat that’s both delicious and visually appealing, perfect for special occasions or everyday indulgence. With their creamy, nutty flavor and satisfying texture, they’re sure to become a favorite in your baking repertoire.
Pistachio & White Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 3/4 cup pistachios chopped and toasted
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the room temperature butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing at this stage can lead to tough cookies, so stop as soon as you see no more flour streaks.
- Fold in White Chocolate Chips and Pistachios: Using a spatula, gently fold in the white chocolate chips and toasted pistachios until evenly distributed through the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This chilling step helps prevent the cookies from spreading too much while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cooling: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set properly without breaking.
Notes
- Toasting Pistachios: Toasting the pistachios in a dry skillet over medium heat until fragrant enhances their flavor. Keep stirring to prevent burning.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature to achieve a smoother, more homogenous mixture.
- Scooping Dough: Using a cookie scoop ensures each cookie is uniformly sized, which helps them bake evenly.
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