White Chocolate 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.

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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!

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. 🙂

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

5 from 2 votes

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Yield: 16 cookies

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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 minutes

Cook Time12 minutes minutes

Total Time32 minutes minutes

Ingredients

• 1 ½ cups all purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips
• ½ cup shelled pistachios, chopped

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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

Cuisine: American

Category: Desserts

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