White Chocolate Pistachio Cookies (Printable)

Buttery, chewy cookies with creamy white chocolate and crunchy pistachios.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 cup white chocolate chips or chopped white chocolate
11 - 1 cup shelled pistachios, roughly chopped

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the white chocolate and pistachios until evenly distributed.
07 - Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The white chocolate melts into puddles while the pistachios stay crunchy, creating this incredible texture contrast in every bite.
  • These cookies have that magical chewy center with slightly crispy edges that makes them impossible to stop eating.
02 -
  • Forgetting to toast your pistachios first is a mistake I made the first three times, but that extra step really amplifies their nutty flavor.
  • Underbaking slightly is the secret to that chewy texture we all love, so take them out when they look just a little too soft.
03 -
  • Scoop your dough onto a plate and chill it for 30 minutes before baking if your dough feels too soft or sticky.
  • Use a kitchen scale to weigh your flour, because too much flour is the number one reason cookies turn out dry.

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