White Chocolate Pistachio Cookies Recipe

White Chocolate Pistachio Cookies Recipe The recipe includes creamy white chocolate chips, roasted pistachios, all-purpose flour, unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract, baking soda and a pinch of salt. White Chocolate Pistachio Cookies Recipe will make a sweet and nutty dessert in about 25 minutes and could be made for as many as 24 people.

White Chocolate Pistachio Cookies Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups creamy white chocolate chips
• 1 cup roasted pistachios, roughly chopped

White Chocolate Pistachio Cookies Instructions

1. Preheat the oven Turn your oven on to 350°F (175°C) and grease two baking sheets with parchment paper.
2. Cream the butter and sugars In a large mixing bowl cream the softened butter, brown sugar and granulated sugar together until light and fluffy — like Luna when I give her a chocolate chip.
3. Add eggs and vanilla. Add the eggs one at a time beating them all well after each addition then add in the vanilla extract and let the vanilla aroma fill your house.
4. Mix dry ingredients In a separate bowl whisk together the flour, baking soda and salt. Gradually add this mixture to the butter mixture and blend until just combined.
5. Fold in the treasures Swirl in the white chocolate chips and pistachios, then you can see that each spoonful has a bit of both — so there ‘s no one left off at the table.
6. Scoop and bake: Scoop tablespoon-size balls of dough onto prepared baking sheets with a little room for them to rise, then bake for 10–12 minutes until the edges are golden but still soft.
7. Cool and enjoy Let them cool on the baking sheet for 2 minutes then transfer to a wire rack

Recipe tips

• Chill the dough for richer flavor: After assembling the dough, cover it and refrigerate it for 30-60 minutes (to help solidify the butter to make the cookies more pliable and flavorful).
• Toast the pistachios for extra aroma: Place the pistachios on a baking sheet and toast them at 350°F (175°C) for 5 min before you chop them. That makes the nuttier and more flavorful and smells delicious in your house.
• Use high-quality white chocolate: The creaminess of the chocolate also matters. It ‘s best to look for real cocoa butter on the ingredients list as it will melt smoother and taste better.

How To Store White Chocolate Pistachio Cookies

Refrigerate: Take out the White Chocolate Pistachio Cookies to cool completely and then put them in an airtight container splitting them into three or four layers with parchment paper before storing for up to 5–6 days.

Freeze: You could also freeze the cookies. First just put them in a single layer on the baking sheet and then freeze until stale. Then transfer to a freezer-safe bag or container, and separate the layers with some parchment paper. The cookies should last about 2 months. Thaw at room temperature for about 30 minutes to serve.

How To Reheat Leftover White Chocolate Pistachio Cookies

In The Oven: Preheat the oven to 300°F (150°C). Place the leftover cookies on a baking sheet and cover loosely with aluminum foil so that they don’t dry out. Heat for about 5-7 minutes, or until the cookies are warm through and soft in the middle.

In The Microwave: Use a microwavable plate to place a cookie on. Sprinkle a damp paper towel over them to keep them moist. Cook on medium power for 10 – 15 seconds. Watch so they don’t overheat or become rubbery.

In The Air Fryer: Preheat the air fryer to 300°F (150°C) Lay the cookies in a single layer in the basket and heat them for 2-3 minutes check them halfway through so they don’t over-crisp.

What to serve White Chocolate Pistachio Cookies

White Chocolate Pistachio Cookies Recipe pair well with a glass of cold milk, hot chocolate, vanilla ice cream and coffee and also preferably along with fresh strawberries, whipped cream, warm latte and mixed nuts to make the best out of the meal.

Frequently Asked Questions

How do I make the cookies softer and chewier?

Probably a little under bake for 1-2 minutes, let them rest for a couple of minutes on the tray when you take them out of the oven.

Can I make the dough ahead of time?

Yes! You can chill the dough for up to 48 hours or freeze it for up to 2 months before baking.

What’s the best way to keep the cookies fresh?

It ’s best to put them in an airtight container for 3-4 days at room temperature. Or freeze them for longer.

More cookie recipes:

• Green Shamrock Sugar Cookies Recipe
• Gingerbread House Cookies Recipe
• Frosted Watermelon Cookies Recipe