White Chocolate Pistachio Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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This cookie is made for those sweet and salty combo lovers.  Soft cookies filled with bites of sweet white chocolate and crunchy pistachios.

White Chocolate Pistachio Cookies (recipe via www.thenovicechefblog.com)

If you follow along on Facebook, you have been seeing all my #CookiesForChristmas posts.

There are just so many amazing cookie recipes out there and I want to make them all of my cookie exchanges.

I don’t know how I am going to whittle down the list to just one cookie!

White Chocolate Pistachio Cookies (recipe via www.thenovicechefblog.com)

After finally figuring out the perfect recipe for White Chocolate Macadamia Nut Cookies, I have been wanting to explore more white chocolate/nut combos.

I tried white chocolate and pecan cookies…and well there is a good reason pecans are usually only paired with dark or milk chocolate.

Then I tried my second favorite nut – Pistachios! These little babies were surprising hits and everyone was begging for the recipe.

Lucky for them (and me and you), it’s a super easy classic cookie recipe. Got 30 minutes? You can have fresh baked cookies. :-)

White Chocolate Pistachio Cookies (recipe via www.thenovicechefblog.com)

These soft cookies are filled with bites of sweet white chocolate and crunchy pistachios. 

Cookie Sheet of White Chocolate Pistachio Cookies
5 from 2 votes
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Yield: 16 cookies

White Chocolate Chip Pistachio Cookies

This cookie is made for those sweet and salty combo lovers.  Soft cookies filled with bites of sweet white chocolate and crunchy pistachios.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes

Ingredients

Instructions 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
  • In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract.
  • Add flour mixture, mixing until completely combined. Stir in white chocolate chips and pistachios until evenly distributed. (You can do this by hand or with the stand mixer.)
  • Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half – leaving about two inches for spreading.
  • Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet.
  • Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.

Nutrition

Serving: 1 cookie, Calories: 222kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 122mg, Potassium: 91mg, Fiber: 1g, Sugar: 18g, Vitamin A: 212IU, Vitamin C: 0.2mg, Calcium: 32mg, Iron: 1mg

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12 Responses
  1. Georgia @ The Comfort of Cooking

    Love these salty-sweet cookies, Jess! A nice change of pace for the holidays, and I bet totally irresistible dunked in a glass of milk!

  2. Tieghan

    I just went through a 3 pound bag of pistachios (for baking!) today, but I can still make room for the gorgeous cookies!

  3. Nicole ~ Cooking for Keeps

    Pistachios are my favorite nut, yet I never ever use them in baking. Why, I have no idea. White chocolate and pistachio seem (and look!) like the perfect combo. Love!

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.