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    Home » Recipes » Cookies

    Pistachio White Chocolate Cookies

    Published: Mar 27, 2023 · Modified: Jun 13, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 3 Comments

    Jump to Recipe Print Recipe

    These are the BEST pistachio white chocolate cookies. They are everything a cookie should be–soft, chewy, and loaded with nutty pistachios and sweet white chocolate chips.

    An array of pistachio white chocolate cookies on a wire cooling rack.

    When it comes to cookies, nothing beats a loaded chewy cookie. These pistachio white chocolate cookies have the perfect soft, thick, and chewy texture. The recipe does not skimp when it comes to the inclusions. Each cookie is packed full of chopped pistachios and creamy white chocolate chips.

    This easy cookie recipe comes together quickly, with no dough chilling required. Like my white chocolate cranberry cookies, this recipe starts with a classic cookie dough made with plain flour, light brown and granulated sugar, and plenty of butter. Pistachio pieces and chocolate chips blend into this delicious dough for a cookie that is hard to stop eating. These addicting cookies are delicious with milk or coffee.

    Jump to:
    • Pistachio and White Chocolate Cookies
    • Ingredients
    • Instructions
    • Ingredient Substitutions
    • Suggested Equipment
    • Storage
    • Other Delicious Cookie Recipes
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    Pistachio and White Chocolate Cookies

    Pistachio and white chocolate is a delicious flavor and texture combination for a cookie. Texturally, these cookies check all of the boxes. The centers are thick and soft with golden edges. The pistachios add delightful crunch; there is a whole cup of them in the dough. The taste is buttery, nutty, and sweet. Here is why you will LOVE this recipe:

    • Easy Cookie Recipe - This simple recipe calls for pantry and refrigerator staples. The dough comes together in a cinch, no dough chilling is required. 
    • Soft and Chewy Cookies - With a soft center and chewy consistency, these buttery cookies melt in your mouth. The cookies remain thick and pillowy thanks to a small quantity of cornstarch in the dough.
    • Loaded - Find pistachio pieces and white chocolate chips in every bite of these delicious cookies.

    Ingredients

    The ingredients you need for this recipe.
    • All-Purpose Flour 
    • Cornstarch  - Cornstarch makes these cookies thick and chewy.
    • Baking Soda
    • Salt
    • Unsalted Butter (softened)
    • Light Brown Sugar (packed) 
    • Granulated Sugar
    • Large Eggs (room temperature)
    • Pure Vanilla Extract  
    • Pistachio Meats (unsalted and roughly chopped)
    • White Chocolate Chips - Or chopped white chocolate pieces.

    See the recipe card for the ingredient quantities.

    Instructions

    STEP 1 - Preheat the oven to 350° F.

    Dry ingredients in a mixing bowl with a large whisk.
    Mix the dry ingredients.
    Butter creamed with sugar in a mixing bowl.
    Cream the butter and sugars until fluffy.

    STEP 2 (DRY INGREDIENTS) - Whisk the flour, baking soda, cornstarch, and salt in a medium-sized bowl and set it aside.

    STEP 3 (CREAM BUTTER AND SUGAR) - In the bowl of a standing mixer, beat the butter and sugars until light and fluffy, 3-4 minutes.

    STEP 4 (WET INGREDIENTS) - Add the eggs and vanilla extract, mixing until incorporated. 

    Cookie dough in a large bowl with pistachios and white chocolate chips added.
    Fold in the pistachios and white chocolate chips.
    Unbaked cookie balls on a parchment-lined baking tray.
    Scoop the cookie dough onto a parchment-lined tray.

    STEP 5  - With mixer speed on low, add the dry ingredients into the batter, mixing until fully incorporated. Stir or fold in the white chocolate chips and chopped pistachios.

    STEP 6 - Scoop the dough using a medium cookie scoop—place dough balls on ungreased non-stick cookie sheets or parchment-lined trays, about 2-in apart. Bake for 12-15 minutes or until slightly golden.

    Ingredient Substitutions

    • Unsalted Butter - Salted Butter (omit the ½ teaspoon of salt)
    • Pistachios - Macadamia Nuts, Pecans, Almonds
    • White Chocolate Chips - Chopped White Chocolate, Semi-Sweet Chocolate Chips, Dried Cranberries
    A pile of cookies on a wire cooling rack.

    Suggested Equipment

    • KitchenAid 5-Qt. Artisan Design Series Stand Mixer or KitchenAid Cordless 7 Speed Hand Mixer
    • Pyrex Prepware 4-Quart Rimmed Mixing Bowl
    • OXO Good Grips Large Cookie Scoop
    • Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

    Storage

    Transfer cooled cookies to an airtight container, separating layers with wax paper. Store the cookies at room temperature for up to 4 days or in the refrigerator for up to one week.

    Can I freeze pistachio white chocolate cookies? Freeze cookies in one of two ways: before or after baking. 

    • BEFORE BAKING - Scoop cookie dough balls onto a parchment-lined baking tray and freeze the dough balls until frozen. Transfer frozen cookie dough balls to a freezer bag and freeze them for up to 3 months. Thaw cookie dough or bake from frozen. Add a couple of minutes to the baking time if baking from frozen.
    • AFTER BAKING - Transfer cooled cookies to an airtight container or freezer bag, and separate layers with wax paper. Freeze the cookies for up to 3 months–thaw entirely before eating.

    Other Delicious Cookie Recipes

    • Chewy Chocolate Chunk Cookies
    • 3-Ingredient Almond Butter Cookies
    • Mocha Cookies
    • Chewy Chocolate Sugar Cookies
    • 3-Ingredient Banana Oatmeal Cookies
    A close-up of a cookie.

    Expert Tips

    1. Use room temperature ingredients (butter and eggs).
    2. Regarding the creaming method, mix heavily at the beginning of the mixing process and less towards the end. Beat the butter and sugar at high speed until fluffy. Air incorporates into the butter and sugar, which helps the cookies rise in the oven. After the dry ingredients have been added, only mix until the ingredients are combined, and a dough has formed.
    3. Cool cookies on a wire rack.

    Frequently Asked Questions

    Does the cookie dough need to be chilled before baking the cookies?

    There is no need to chill the dough before baking the cookies. If you want to make the dough in advance and bake the cookies before service, chill the dough until needed and pull it out 10 to 15 minutes before baking the cookies.

    What are the best white chocolate chips to use in this cookie recipe?

    My go-to brand of white chocolate chips is Ghiradelli (white premium baking chips). Guittard is also a great brand to use for baking as well.

    What does cornstarch do for cookies?

    In cookies, cornstarch helps cookies retain their shape and prevents overspreading. It does so by binding with the liquids in the dough. For this recipe, this means that the cookies remain thick, soft, and tender.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    An array of pistachio white chocolate cookies on a wire cooling rack.

    Pistachio White Chocolate Cookies

    Katelyn Theofanis
    These are the BEST pistachio white chocolate cookies. They are everything a cookie should be–soft, chewy, and loaded with nutty pistachios and sweet white chocolate chips.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 32 cookies
    Calories 148 kcal

    Equipment

    • Standing Mixer

    Ingredients
      

    • 2½ cups all-purpose flour
    • ½ tablespoon cornstarch
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter softened
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • ½ cup light brown sugar packed
    • ½ cup granulated sugar
    • ¾ cup white chocolate chips
    • 1 cup pistachios roughly chopped

    Instructions
     

    • Preheat the oven to 350° F.
    • Whisk together the flour, baking soda, cornstarch, and salt in a medium-sized bowl and set it aside.
    • In the bowl of a standing mixer, beat the butter and sugars until light and fluffy, 3-4 minutes.
    • Add in the eggs and vanilla extract, mixing just until incorporated.
    • With mixer speed on low, add the dry ingredients into the batter, mixing until fully incorporated. Stir or fold in the white chocolate chips and chopped pistachios.
    • Scoop the dough using a medium cookie scoop—place dough balls on ungreased non-stick cookie sheets or parchment-lined trays, about 2-in apart.
    • Bake for 12-15 minutes or until slightly golden.

    Nutrition

    Calories: 148kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 81mgPotassium: 72mgFiber: 1gSugar: 9gVitamin A: 167IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    Comments

      5 from 3 votes (1 rating without comment)

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    1. Amber

      May 28, 2023 at 4:22 pm

      5 stars
      These are delicious! The consistency of these cookies paired perfectly with the crunch of the pistachio and the creamy white chocolate. I only had salted butter and roasted/salted shelled pistachios so I cut the salt down to 1/4 tsp and these were just right! I may add a few more white chocolate chips only because I prefer things on the sweeter side. Thinking ahead, I may even add in dried cranberries for festive holiday cookie!

      Reply
      • Katelyn Theofanis

        May 30, 2023 at 5:04 pm

        Amber, I am so glad that you enjoyed this cookie recipe. I am happy to hear that the modifications worked well too. Thank you for this thorough review and the positive star rating! 🙂

        Reply
    2. meg

      November 28, 2023 at 8:16 am

      5 stars
      This recipe will become a staple for me. Not only that, I will start adapting my other choco-chip cookies recipes to include cornstarch.

      I made my first batch exactly as directed and then put the dough in the fridge to chill between batches. Don't do that. They did not brown as nicely and they seemed to flatten instead of puff.

      I pulled mine out after 12 minutes and they were perfect.

      Reply

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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