Description
These White Chocolate Pistachio Cookies are a delightful treat combining the creamy sweetness of white chocolate with the crunchy texture of toasted pistachios. Soft and chewy with a hint of cinnamon, these cookies are perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Units
Scale
Cookie Dough
- 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
- 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
- 5 oz (142g) unsalted pistachios, toasted and roughly chopped
- 1 (4-ounce) white chocolate bar, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color, about 1 to 2 minutes. Be sure to scrape down the sides of the bowl to combine all ingredients evenly.
- Add Egg and Vanilla: With the mixer on low speed, add the egg and vanilla extract to the creamed butter and sugars. Mix until everything is thoroughly combined.
- Combine Dry Ingredients: Scrape the bowl again, then add the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cinnamon to the wet ingredients. Mix just until the dry ingredients are incorporated to avoid overworking the dough.
- Fold in Pistachios and White Chocolate: Stir in the toasted, roughly chopped pistachios and white chocolate chunks, reserving about 1 to 2 tablespoons of each to sprinkle on top of the cookies before baking.
- Form Cookies: Using a 1-ounce cookie scoop (approximately 2 tablespoons), scoop out dough balls. Roll each scoop between your hands to form a smooth ball, then press some of the reserved pistachios and white chocolate chunks into the top of each dough ball. Arrange the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack or serving plate. Enjoy your freshly baked White Chocolate Pistachio Cookies!
Notes
- For best flavor, use unsalted butter and toast the pistachios yourself for enhanced nuttiness.
- Do not overmix the dough once you add the dry ingredients to keep cookies tender.
- If you don’t have a cookie scoop, use two spoons to shape the cookie dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute white chocolate chips in place of the chopped white chocolate bar if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
