White chocolate pistachio cookies with soft, chewy centers, toasted pistachios, and big chunks of creamy white chocolate.
This white chocolate pistachio cookies recipe focuses on a chewy texture and balanced sweetness.
Pistachio paste, roasted pistachios, and white chocolate bring a clear nutty flavor to every bite.
Why you'll love this recipe
- Soft and chewy texture: thick centers with lightly crisp edges, just like bakery-style cookies.
- Real pistachio flavor: made with pistachio paste and roasted pistachios, not artificial flavoring.
- Simple cookie dough: no chilling needed and easy to make with basic pantry ingredients.
Ingredients you need
- Chopped pistachios: roasted and unsalted, for crunch and extra pistachio flavor.
- Unsalted butter: softened, for a rich cookie dough and soft texture.
- Brown sugar & granulated sugar: the mix keeps the cookies chewy with lightly crisp edges.
- Large egg: at room temperature, for proper mixing and structure.
- All-purpose flour: gives the dough the right balance between softness and thickness.
- Baking soda: helps the cookies spread slightly while staying chewy.
- Vanilla extract & salt: balance sweetness and enhance the pistachio flavor.
- Pistachio paste: adds a real nutty taste and boosts the pistachio profile.
- White chocolate chunks: melt into creamy pockets throughout the cookies.
Tips before you start
- Use roasted pistachios: raw pistachios taste flat once baked. Roasting brings out the nutty flavor.
- Choose real pistachio paste: avoid sweetened spreads with additives for a cleaner pistachio taste.
- Butter at the right texture: soft but not melted to keep the dough thick and the cookies chewy.
- Do not overmix the dough: mix just until combined to avoid dense cookies.
- Slightly underbake: pull the cookies while the centers look soft; they set as they cool.
How to make white chocolate pistachio cookies
This easy cookie recipe uses one bowl and simple steps for soft, chewy cookies.
This cookie recipe is built on my go-to chocolate chip cookie dough.
Cream the softened butter with brown sugar and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and pistachio paste, then mix until smooth.
Fold in the flour, baking soda, and salt just until combined, then stir in the white chocolate and pistachios.
Scoop the dough onto a parchment-lined baking sheet.
Bake at 350°F (180°C) until the edges are set and the centers stay soft, then cool before drizzling with pistachio spread.
Storage
Store the cookies in an airtight container at room temperature for 3–4 days.
For longer storage, refrigerate up to 1 week or freeze baked cookies for up to 2 months.
Recipe variations
- Dark chocolate pistachio cookies: swap white chocolate for dark chocolate chunks.
- Pistachio cranberry cookies: add dried cranberries for a sweet-tart contrast.
- Pistachio lemon cookies: mix in fresh lemon zest for a brighter flavor.
- Extra pistachio: drizzle pistachio spread on top after baking.
Recipe Questions
Can I chill the dough?
Yes, 20–30 minutes helps thicker cookies.
Can I freeze the dough?
Yes, freeze dough balls and bake from frozen, adding 1–2 minutes.
Why are my cookies flat?
Butter too soft or overmixing can cause excess spread.
More Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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White chocolate pistachio cookies
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Soft and chewy white chocolate pistachio cookies loaded with roasted pistachios and creamy white chocolate chunks, finished with a drizzle of pistachio spread. (Makes 12 cookies)
Ingredients
- 115 g unsalted butter, very soft (½ cup)
- 50 g granulated sugar (¼ cup)
- 75 g brown sugar (light or dark, packed) (⅓ cup + 1 tbsp)
- 1 large egg, room temperature
- 20 g pure pistachio paste, optional (1 tbsp)
- 1 tsp vanilla extract
- 200 g all-purpose flour (1 ½ cups + 1 tbsp)
- ½ tsp baking soda (3 g)
- 1 pinch of salt
- 100 g white chocolate chips or chunks (⅔ cup)
- 80 g roasted unsalted pistachios, whole (½ cup + 2 tbsp)
Instructions
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In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
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Add the egg, vanilla extract, and pistachio paste, then beat again until smooth.
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Sift together the flour, baking soda, and salt, then fold the dry ingredients into the wet mixture until a cookie dough forms.
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Stir in the white chocolate chips and roasted pistachios (whole or roughly chopped).
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Scoop the dough into balls using a large cookie scoop and place them on a parchment-lined baking sheet, leaving space between each.
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Chill the cookie dough balls in the refrigerator for at least 30 minutes.
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Bake in a preheated oven at 350°F (180°C) for about 15 minutes, until the edges are set but the centers are still slightly soft.
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Let the cookies cool completely, then drizzle with pistachio spread before serving.
Notes
Storage: Keep in an airtight container at room temperature for 3 to 4 days
Tips:
- Always use a digital kitchen scale for accurate measurements.
- Use softened butter for a smooth cookie dough.
- Don’t overmix once the flour is added.
- Let the cookies cool completely before adding the pistachio spread drizzle.
- Space the cookie dough balls well on the baking sheet — they will spread while baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Cuisine: American
Nathalie
I tried these cookies this weekend and they were so good. I’ll definitely make them again.