Pistachio White Chocolate Cookies
These pistachio white chocolate cookies blend sweet, creamy white chocolate chips with the crunch of chopped pistachios in every bite! They're the perfect mix of chewy and crispy, offering a mouthful of bliss that's hard to resist.
Ingredients
- 3/4 cup butter room temperature
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp salt
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- 2 1/3 cup flour
- 1 tsp baking soda
- 10.5 oz white chocolate chopped (or chocolate chips)
- 4 oz shelled roasted pistachios chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, granulated sugar, and salt on medium-low speed until smooth and well-combined, about 4 minutes.3/4 cup butter, 1 cup brown sugar, 1/3 cup granulated sugar, 1 1/2 tsp salt
- Add in the eggs, egg yolk, and vanilla extract. Beat on low speed for an additional 2 minutes.2 eggs, 1 egg yolk, 2 tsp vanilla extract
- Gradually sift in the flour and baking soda. Mix until just combined, ensuring not to overmix.2 1/3 cup flour, 1 tsp baking soda
- Fold in the chopped white chocolate and pistachios until evenly distributed in the dough.10.5 oz white chocolate, 4 oz shelled roasted pistachios
- Using a scoop, portion out the cookie dough into 1.5 oz portions and place them on the prepared baking sheet, spacing them adequately apart (8 cookies per sheet).
- Bake in the preheated oven for 10 minutes or until edges are lightly golden. Once out of the oven, while cookies are still hot, you can press additional pistachio pieces and white chocolate chunks into the top of each cookie for a decorative touch. (optional)
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Gluten Free: For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend. I always have great success with Bob's Red Mill 1:1 all-purpose gluten free baking flour.
Store: Once your cookies have cooled completely on a wire rack, transfer them to an airtight container. Store the container for up to 1 week.
Freeze Baked Cookies: After allowing them to cool completely on a wire rack, arrange the cookies in a single layer on a cookie sheet and place them in the freezer for about 1-2 hours or until they're solid. This method, known as flash freezing, ensures the cookies don't stick together. Once frozen, transfer the cookies to a freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date and type of cookie. Stored this way, they can last up to 3 months. When you're ready to enjoy them, remove as many cookies as you'd like and let them thaw at room temperature for about 15 minutes.
Freeze Unbaked Cookies: After scooping cookie dough balls onto a cookie sheet, place the sheet in the freezer until the dough balls are solid. Then, transfer these frozen cookie dough balls to a ziplock bag, again squeezing out excess air and labeling the bag. This method is great as it allows you to have fresh-baked cookies on demand! When you're ready to bake, you can bake them directly from the freezer. Just remember to add a few extra minutes to the baking time.
Nutrition
Serving: 1cookieCalories: 194kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 205mgPotassium: 94mgFiber: 1gSugar: 16gVitamin A: 185IUVitamin C: 0.3mgCalcium: 35mgIron: 1mg
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