Description
These Creamy Pistachio White Chocolate Cookies combine buttery dough with crunchy roasted pistachios and sweet white chocolate chips for a rich, decadent treat. Finished with a drizzle of melted white chocolate and a sprinkle of pistachios, these cookies are soft in the center with golden edges and perfect for dessert or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped roasted pistachios
- 1 1/4 cups white chocolate chips
Topping & Drizzle
- 1 1/2 cups white chocolate (for melting/frosting)
- 1/2 cup chopped pistachios (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and bake evenly.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This step incorporates air to create a tender cookie texture.
- Add the Wet Ingredients: Beat in the eggs one at a time to fully incorporate them. Then add the vanilla extract and mix until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Pistachios and White Chocolate: Gently fold in the chopped roasted pistachios and white chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Shape and Bake the Cookies: Using rounded tablespoons, scoop the dough onto the prepared baking sheets spacing each mound about 2 inches apart. Bake for 10 to 12 minutes or until the edges turn golden brown and the centers are set but still soft. Remove from oven and allow cookies to cool on a wire rack.
- Melt and Drizzle the White Chocolate: Melt the remaining white chocolate in the microwave using 20-second bursts, stirring between each burst until smooth. Drizzle or spoon the melted chocolate over the cooled cookies, then immediately sprinkle with the chopped pistachios. Let the chocolate set before serving.
Notes
- Ensure butter is sufficiently softened for easier creaming with sugars.
- Do not overmix the dough once the flour is added to keep cookies tender.
- For a decorative touch, drizzle white chocolate slowly to create delicate patterns.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen before baking; bake from frozen, adding 1-2 minutes to baking time.
