These white chocolate pistachio cookies are soft, chewy, and loaded with chunks of creamy white chocolate and crunchy pistachios. A simple cookie recipe with the perfect balance of nutty flavor and sweetness .
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These white chocolate pistachio cookies are just like my perfect chocolate chip cookies, but made with pure pistachio paste, roasted pistachios, and chunks of white chocolate. Soft, chewy, and full of flavor in every bite.
For a finishing touch, I love adding a drizzle of pistachio spread on top — simple, extra indulgent, and perfect for pistachio lovers.
Why you'll love this recipe
Ingredients you need
You’ll need these ingredients to make white chocolate pistachio cookies:
- Chopped pistachios: for crunch and decoration.
- Butter: unsalted and softened (avoid salted butter).
- Sugar: a mix of brown sugar for chewiness and white granulated sugar for sweetness.
- Egg: large, at room temperature.
- Flour: all-purpose flour works best.
- Baking soda: or substitute with baking powder.
- Vanilla & salt: to boost the flavor.
- Pistachio paste: or pistachio spread for extra nutty taste.
- White chocolate: chopped chunks or chips.
How To Make White Chocolate Pistachio Cookies
Here are a few quick step-by-step visuals. Don’t forget the full recipe with exact measurements is in the recipe card below!
In a large mixing bowl, cream together the softened butter with white sugar and brown sugar until light and fluffy.
Add the egg, vanilla extract, and pistachio paste, then beat again until smooth.
Fold in the sifted dry ingredients — flour, baking soda, and salt — until just combined. Then stir in the white chocolate chips and whole or chopped pistachios.
Scoop the cookie dough into balls using a large cookie scoop and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F (180°C) for about 15 minutes, then let the cookies cool completely before decorating with a drizzle of pistachio spread.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make the cookie dough ahead of time?
Yes! You can chill the dough in the fridge for up to 48 hours. This also helps the cookies bake up thicker and chewier.
How do I store pistachio cookies?
Keep them in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
Can I freeze pistachio cookies?
Absolutely. Freeze the baked cookies for up to 2 months, or freeze the dough balls and bake straight from frozen — just add 1–2 extra minutes of baking time.
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More Pistachio Recipes
I hope you enjoyed this pistachio cookie recipe! Don’t forget to rate it and leave a comment below to let me know what you think. Happy baking!
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
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