Description
Delight in these irresistible White Chocolate Pistachio Cookies featuring a perfect balance of buttery richness, sweet white chocolate chunks, and crunchy toasted pistachios. These soft, chewy cookies are easy to make and perfect for any occasion.
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
Mix-ins
- 5 oz (142g) unsalted pistachios, toasted and roughly chopped
- 1 (4-ounce) white chocolate bar, roughly chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the room temperature butter, brown sugar, and granulated sugar until light and fluffy, which should take about 1 to 2 minutes. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Egg and Vanilla: With the mixer running on low speed, add the egg and vanilla extract to the creamed mixture. Continue mixing until fully combined, ensuring a smooth and homogenous batter.
- Incorporate Dry Ingredients: Scrape down the bowl again, then add the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Mix just until the dry ingredients are incorporated, avoiding overmixing to keep the cookies tender.
- Fold in Pistachios and White Chocolate: Gently stir in the chopped toasted pistachios and white chocolate chunks, reserving 1 to 2 tablespoons of each to decorate the tops of the cookies later.
- Shape Cookies: Use a 1-ounce cookie scoop (approximately 2 tablespoons) to portion the dough. Roll each portion into a ball, then gently press some of the reserved pistachios and white chocolate onto the top of each ball. Place the cookies spaced at least 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown, signaling that they are perfectly baked.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for at least 10 minutes to set properly before transferring to a wire rack or serving platter. Enjoy your freshly baked White Chocolate Pistachio Cookies!
Notes
- For best texture, do not overmix the dough once the dry ingredients are added.
- Ensure pistachios are toasted to enhance their flavor and crunch.
- Cookies will firm up as they cool, so avoid overbaking to keep them soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute white chocolate with white chocolate chips if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
