Description
These Creamy Pistachio White Chocolate Cookies combine rich, buttery cookie dough with crunchy roasted pistachios and sweet white chocolate chips. Topped with a smooth white chocolate drizzle and more pistachios, these cookies are an indulgent, easy-to-make dessert perfect for celebrations or satisfying your sweet tooth.
Ingredients
Scale
Cookie Dough Ingredients
- 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
White Chocolate Drizzle and Topping
- 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 mats to prevent sticking.
- Cream the Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2–3 minutes.
- Add the Wet Ingredients: Beat in the eggs one at a time to ensure even incorporation. Then add vanilla extract and mix until the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough.
- Fold in Pistachios and White Chocolate Chips: Gently fold in the chopped roasted pistachios and white chocolate chips, ensuring they are spread evenly throughout the dough.
- Shape and Bake the Cookies: Using a rounded tablespoon, scoop dough portions and place them on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10–12 minutes, or until edges turn golden and centers are set but still soft. Remove from oven and transfer cookies to a wire rack to cool completely.
- Melt and Drizzle the White Chocolate: Melt the remaining 1 1/2 cups white chocolate in the microwave using 20-second bursts, stirring well between each interval to prevent burning. Drizzle or spoon the melted white chocolate over the cooled cookies. Immediately sprinkle the 1/2 cup chopped pistachios on top for added texture and flavor. Allow the white chocolate drizzle to set before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with the sugars.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Use roasted pistachios for enhanced flavor and crunch.
- For even melting of white chocolate, stir frequently during microwaving to avoid burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
