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