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Pistachio & White Chocolate Chip Cookies

Pistachio & White Chocolate Chip Cookies

These Pistachio & White Chocolate Chip Cookies are a perfect blend of nutty and sweet, featuring crunchy pistachios and creamy white chocolate chips. Ideal for holidays or any time you crave a unique and decadent treat!
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Prep Time 35 minutes
Cook Time 12 minutes
Chill time 15 minutes
Total Time 1 hour 2 minutes
Servings 24 regular cookies

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Gradually stir in the flour mixture – I do this in three additions. Mix until you just stop seeing flour streaks.
  • Fold in the white chocolate chips and pistachios. The dough will be thick, and that’s perfect.
  • Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each. These will spread as they bake.
  • 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.
  • 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.