If you love the delightful crunch of pistachios paired with the creamy sweetness of white chocolate, then this NYC Style Pistachio Cookies Recipe is going to be your new obsession. These cookies capture that perfect balance of chewy and crisp, with a buttery richness that reminds you of biting into a classic New York bakery treat. Every bite offers that unmistakable nutty flavor from roasted pistachios, complemented by melty pockets of white chocolate, making this a recipe you will want to bake again and again. Trust me, once you try these, you’ll feel like you’ve brought a little slice of NYC’s cookie magic right into your own kitchen.
Ingredients You’ll Need
These ingredients are simple but essential for bringing together the rich texture and vibrant colors that make this NYC Style Pistachio Cookies Recipe so special. Each component plays a distinct role, from the cold butter creating that tender crumb to the roasted pistachios adding a nutty crunch that’s simply irresistible.
- 1 cup unsalted butter (cold and cubed): Using cold butter helps create that chewy, thick texture NYC cookies are famous for.
- 1 cup light brown sugar (packed): Adds moisture and a deep caramel flavor that complements the nuts.
- 1/2 cup granulated sugar: Balances sweetness and helps cookies brown beautifully.
- 2 large eggs: Bind the ingredients and add richness.
- 2 teaspoons vanilla extract: Enhances all the cookie flavors with a warm, inviting aroma.
- 2 3/4 cups all-purpose flour: Provides the structure that holds it all together.
- 2 tablespoons cornstarch: Keeps the cookies soft and tender while baking.
- 1 teaspoon baking soda: Helps the cookies rise just enough for that soft-chewy contrast.
- 1/2 teaspoon salt: Balances the sweetness and amps up the pistachio flavor.
- 1 cup shelled roasted pistachios (roughly chopped): The hero ingredient that delivers crunch and earthy flavor.
- 1 1/4 cups white chocolate chips or chunks: Sweet creamy pockets that melt perfectly in each bite.
- Optional: extra pistachios and white chocolate for topping: For that eye-catching bakery-style finish.
How to Make NYC Style Pistachio Cookies Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. Getting this ready upfront ensures your cookies bake evenly and come off the sheet easily without sticking or breaking.
Step 2: Cream the Butter and Sugars
In a large bowl or stand mixer, beat the cold cubed butter with the brown and granulated sugars until the mixture turns light and fluffy. This process should take roughly 3 to 4 minutes and is key to developing that soft, tender cookie texture while imparting a caramelized sweetness.
Step 3: Add Eggs and Vanilla
One at a time, add the eggs to the creamed butter-sugar mixture, beating well after each addition. This ensures a smooth batter and proper emulsification. Next, mix in the vanilla extract, which adds warmth and depth to the cookie flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. These dry ingredients give your cookies the perfect rise and chew without being tough or dense.
Step 5: Mix Dry Ingredients into Wet
Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix here, as that could make the cookies tough rather than tender.
Step 6: Fold in Pistachios and White Chocolate
Gently fold in the chopped roasted pistachios and white chocolate chips, evenly distributing the goodies throughout your cookie dough to ensure every bite has that perfect pistachio-white chocolate combo.
Step 7: Form and Bake the Cookies
Scoop large balls of dough, about 3 tablespoons each, onto your parchment-lined baking sheets, leaving at least 2 inches between them for spreading. If you want to replicate that authentic bakery look, press a few extra pistachios and white chocolate chunks on top of each cookie before baking. Bake for 10 to 12 minutes until the edges turn golden and the centers set but remain soft. Don’t overbake or you’ll lose that chewy magic!
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. This resting time helps them set perfectly and keeps them from breaking apart.
How to Serve NYC Style Pistachio Cookies Recipe
Garnishes
Adding a sprinkle of chopped pistachios or a few whole nuts on top right after baking elevates the presentation and adds extra crunch. A light drizzle of melted white chocolate can also make these cookies look like they just came from a fancy NYC bakery.
Side Dishes
These cookies pair beautifully with a glass of cold milk or a cup of strong black coffee, which helps balance the sweetness. For a more indulgent experience, try them alongside a scoop of vanilla ice cream or a warm chai latte.
Creative Ways to Present
For parties or gifts, stack the cookies in a clear jar tied with a bright ribbon, or sandwich two cookies with a scoop of pistachio-flavored ice cream in between for an irresistible treat. You can also place cookies on a decorative platter with fresh fruit for an inviting dessert spread that will impress everyone.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your pistachio cookies in an airtight container at room temperature. They stay fresh and chewy for up to five days, making them perfect for baking in advance for any occasion.
Freezing
The cookie dough freezes beautifully, so feel free to scoop the dough balls onto a tray, freeze until solid, then transfer them to a freezer bag. You can bake directly from frozen by adding a couple of extra minutes to the baking time. Baked cookies also freeze well – just thaw to room temperature before enjoying.
Reheating
To freshen up stored cookies, pop them in a 300°F (150°C) oven for about 5 minutes or microwave briefly for 10 to 15 seconds. This softens them up and brings back that just-baked feeling every time.
FAQs
Can I substitute the white chocolate with regular chocolate?
Absolutely! While white chocolate adds a creamy sweetness that pairs wonderfully with pistachios, semi-sweet or milk chocolate chunks make a delicious alternative. Just keep in mind that the flavor profile will shift slightly.
Why do I need to use cold butter in this recipe?
Cold butter helps create a thicker, chewier cookie by slowing down the dough’s spread as it bakes. This technique contributes to the signature NYC cookie texture we all love.
Is it necessary to roast the pistachios first?
Roasting intensifies the pistachios’ flavor and adds a wonderful crunch. If you buy pre-roasted pistachios, you can skip this step, but raw shelled pistachios will yield a milder taste.
Can I make these cookies vegan or dairy-free?
You can experiment with vegan butter substitutes and flax eggs, plus dairy-free white chocolate alternatives. Just note that texture and flavor might vary from the classic NYC Style Pistachio Cookies Recipe.
How do I get my cookies thick and chewy like NYC bakery style?
Chilling the dough for 1 to 2 hours before baking helps thicken the dough and reduces spreading in the oven. Also, using cornstarch and cold butter are key tricks to achieve that perfect chewy texture.
Final Thoughts
There’s something truly magical about these NYC Style Pistachio Cookies Recipe that makes them a standout among cookie lovers everywhere. Their rich flavor, chewy texture, and beautiful balance of pistachios and white chocolate come together in a way that always warms my heart and feels like a cozy New York moment. I can’t wait for you to try this recipe and see how quickly it becomes a cherished favorite in your home too!
Print
NYC Style Pistachio Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus optional chilling)
- Yield: 18 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the classic NYC Style Pistachio Cookies, featuring a chewy texture with a delightful mix of roasted pistachios and white chocolate chips. These bakery-style cookies are perfect for any occasion and easy to make, combining cold butter, rich sugars, and a hint of vanilla for that authentic New York cookie taste.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (cold and cubed)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup shelled roasted pistachios (roughly chopped)
- 1 1/4 cups white chocolate chips or chunks
- Optional: extra pistachios and white chocolate for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, combine the cold cubed butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well combined, which should take about 3–4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract until evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring or mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Pistachios and White Chocolate: Gently fold in the roughly chopped pistachios and white chocolate chips, distributing them evenly throughout the dough.
- Portion the Dough: Using a large cookie scoop or spoon, scoop approximately 3 tablespoons of dough per cookie. Place them onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading. If desired, press a few extra pistachios and white chocolate chunks on top for visual appeal.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake to maintain a chewy texture.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5–10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Chill the dough for 1–2 hours before baking to achieve thicker, chewier cookies, reminiscent of iconic NYC bakery cookies.
- These cookies freeze well at both the dough stage and after baking, making them convenient for advance preparation.
- For best texture, avoid overbaking. The cookies should remain soft in the center when removed from the oven.
