Description
These Creamy Pistachio White Chocolate Cookies are a delightful treat blending the crunch of roasted pistachios with the sweetness of white chocolate chips. Soft, chewy, and topped with a luscious white chocolate drizzle and extra pistachios, these cookies are an irresistible dessert perfect for any occasion.
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
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) and line baking sheets with parchment paper or silicone mats to ensure the cookies don’t stick and bake evenly.
- Cream the Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
- Add the Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until the batter is smooth.
- 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 just until everything is combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Pistachios and White Chocolate: Gently fold the chopped roasted pistachios and white chocolate chips into the dough, distributing them evenly without breaking up the chocolate chips.
- Shape and Bake the Cookies: Using a scoop or tablespoon, drop rounded portions of dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear 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 white chocolate in the microwave in 20-second intervals, stirring between each interval until smooth and creamy. Drizzle or spoon the melted white chocolate over the cooled cookies. Immediately sprinkle with the extra chopped pistachios to add a final crunchy texture. Allow the white chocolate to set before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough to keep cookies tender and chewy.
- Spacing cookies 2 inches apart helps prevent them from spreading into each other.
- For a more intense pistachio flavor, lightly toast the chopped pistachios before folding them in.
- Use high-quality white chocolate for melting to avoid graininess in the drizzle.
- Store cookies in an airtight container at room temperature for up to 5 days.
