Creamy Pistachio White Chocolate Cookies – Easy Dessert Recipe
Soft, chewy pistachio white chocolate cookies with bakery-style texture. Loaded with toasted pistachios and rich white chocolate, ready in 30 minutes without chill time. Ideal for holidays, gifting, or indulgent moments.
Ingredients
Scale
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- ½ cuppacked brown sugar
- 2large eggs
- 2 teaspoonsvanilla extract
- 2½ cupsall-purpose flour
- 1 teaspoonbaking soda
- ½ teaspoonsalt
- 1 cupchopped roasted pistachios
- 1¼ cupswhite chocolate chips
- 1½ cupswhite chocolate (for melting)
- ½ cupchopped pistachios (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mat.
- Cream butter, white sugar, and brown sugar until light and fluffy (2–3 min).
- Beat in eggs one at a time, then add vanilla extract. Mix until just combined.
- Whisk together flour, baking soda, and salt. Gradually add to the wet ingredients without overmixing.
- Fold in roasted pistachios and white chocolate chips evenly.
- Scoop 2-tablespoon dough balls and place 2 inches apart on the sheet.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool 5 minutes on the tray, then transfer to a rack.
- Drizzle melted white chocolate and sprinkle chopped pistachios on top.
Notes
Chill dough for 30 min if cookies spread too much.
Use stacked baking sheets for thermal control.
Freeze dough up to 3 months for make-ahead convenience.
Don’t overbake – remove when centers look slightly underbaked.
Nutrition
- Calories: 160 kcal
- Sugar: 11 g
- Fat: 9 g
- Carbohydrates: 19 g
- Protein: 2.4 g