Description
These White Chocolate Pistachio Cookies are buttery, soft, and irresistibly chewy—filled with creamy white chocolate chunks and toasted pistachios for the perfect balance of sweet and nutty. Ideal for holidays, gifting, or a cozy afternoon treat, they taste like something straight from your favorite bakery but are easy enough to whip up anytime.
Ingredients
2 ¼ cups all-purpose flour (spooned & leveled)
2 teaspoons cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
2 teaspoons pure vanilla extract
1 cup unsalted pistachios, shelled, roughly chopped, and lightly toasted
6 oz white chocolate bar, chopped into chunks
Optional: extra pistachios and white chocolate chunks for topping
Instructions
Prep & Toast:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly toast pistachios on one sheet for 5–7 minutes, until fragrant. Let cool.Cream Butter & Sugars:
In a large bowl or stand mixer, cream together butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.Add Wet Ingredients:
Beat in the egg and vanilla extract until smooth.Combine Dry Ingredients:
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Gradually add to the wet mixture until just combined.Fold & Scoop:
Stir in toasted pistachios and white chocolate chunks. Scoop dough using a medium cookie scoop (about 1.5 tbsp each) and place on baking sheets, 2 inches apart. Press a few extra toppings on each dough ball for a bakery look.Bake:
Bake 10–12 minutes, until edges are lightly golden and centers appear slightly underbaked. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.Serve & Enjoy:
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Notes
Make-Ahead: Chill dough for up to 48 hours for a deeper flavor and thicker texture.
Freezing Tip: Scoop and freeze dough balls; bake straight from frozen, adding 1–2 minutes to bake time.
Flavor Swaps: Try macadamia nuts or dried cranberries for a fun twist.
Extra Soft Texture: Slightly underbake and let cookies finish setting on the pan.
Gifting Idea: Stack 3 cookies, tie with ribbon, and gift in a cellophane bag for a beautiful homemade present.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg
Keywords: white chocolate pistachio cookies, soft chewy cookies, bakery-style cookies, pistachio dessert, easy cookie recipe
