Pistachio & White Chocolate Chip Cookies
These pistachio and white chocolate cookies are what I make when regular chocolate chip cookies feel too expected. The pistachios add this great nutty crunch that’s more delicate than walnuts, and they pair perfectly with white chocolate’s sweetness.
The dough stays soft in the middle while getting crispy edges, and the nuts toast up nicely during baking. I like making these when I want something a bit fancy but not fussy – they’re still just cookies after all.
They work really well for holiday cookie swaps or afternoon coffee with friends since they feel special but aren’t overly rich. Plus, the green bits of pistachio scattered throughout make them look pretty without any extra effort.
What you need for Pistachio & White Chocolate Chip Cookies
– 2¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1½ cups white chocolate chips
– 1 cup shelled pistachios, roughly chopped
How to make Pistachio & White Chocolate Chip Cookies
These cookies have the perfect balance of sweet white chocolate and nutty pistachios. Here’s how to make them:
1. Start by getting your butter right – leave it out for about an hour before baking. You want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting. This will give you cookies that spread just right.
2. Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper – don’t skip this, as these cookies can stick thanks to the white chocolate.
3. In a medium bowl, whisk together your flour, baking soda, and salt. I like to use a fork for this – it breaks up any lumps in the baking soda and distributes everything evenly.
4. In a large bowl (or stand mixer if you have one), beat the softened butter until it’s creamy – about 30 seconds. Add both sugars and beat until the mixture gets lighter in color and feels fluffy, about 2-3 minutes. You’ll know it’s ready when it looks almost whipped.
5. Add your eggs one at a time, beating well after each. Scrape down the sides of the bowl – those stubborn butter bits need to mix in too. Beat in the vanilla.
6. Gradually stir in the flour mixture – I do this in three additions. Mix until you just stop seeing flour streaks. Over-mixing here will make tough cookies.
7. Fold in the white chocolate chips and pistachios. The dough will be thick, and that’s perfect.
8. Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each. These will spread as they bake.
9. Bake for 11-13 minutes, rotating the pans halfway through. Here’s what to look for: the edges should be lightly golden brown, but the centers will look slightly underbaked and puffy. They’ll sink down and set up as they cool.
10. Let them cool on the baking sheets for 5 minutes – they’re too soft to move right away. Then transfer to a wire rack to cool completely.
Makes about 24 cookies. The dough can hang out in your fridge for up to 24 hours if you want to break up the baking – just let it warm up for 15 minutes before scooping.
RECIPE NOTES & TIPS
• Use unsalted pistachios – salted ones make the cookies too salty
• Rough chop the pistachios if they’re whole – aim for pea-sized pieces
• Good white chocolate matters – spring for bars and chop them instead of chips
• Room temp eggs blend better – pop them in warm water for 5 mins if you forgot
• Cookie scoop = more even sizes = better baking
• Don’t crowd the pan – these spread!
SERVING SUGGESTIONS
• Perfect with:
– Glass of cold milk
– Hot coffee or tea
– Vanilla milkshake
• Make ice cream sandwiches with vanilla bean ice cream
• Crumble over yogurt for breakfast (hey, nuts are healthy!)
OCCASION TWEAKS
• Holiday platters: Drizzle with green candy melts
• Bake sales: Package in sets of 3 in clear bags
• Gifting: Stack in mason jars with ribbon
• Parties: Make them smaller (1 tbsp dough) for bite-sized treats
• Fancy dinner: Serve warm with pistachio gelato
STORAGE & LEFTOVERS
• Counter: 5 days in airtight container
• Freezer: 3 months in freezer bag
• Dough balls freeze great – bake straight from frozen, add 2 mins
• Keep with a slice of bread to stay soft
• Refresh stale cookies: 10 secs in microwave
