White Chocolate Chip Pistachio Cookies
Dec 13, 2016, Updated May 07, 2023
Soft & chewy White Chocolate Chip Pistachio Cookies! Enjoy them with a glass of milk!
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Soft, thick and chewy White Chocolate Chip Pistachio Cookies. The flavors are very festive and that’s what makes them my favorite right now!
Clearly I can’t get enough of pistachio these days. Of course I like them and they are one of my favorite nuts but I also think they are very festive and that’s why I am on pistachio overdrive these days. They were great in these salted caramel pistachio sticky buns and they are equally awesome in these White Chocolate Chip Pistachio Cookies.
This is the only 2 cookie recipe that I made this year. Of course I had plans to make many more but well life came in between. So here I am with my last cookie recipe of this season. These White Chocolate Chip Pistachio Cookies are soft and chewy and festive and perfect for the cookie season.
Do you guys like white chocolate? Honestly I have never been a fan. When I was little, I used to love milk chocolate but then as I grew up, dark chocolate became my favorite and it’s still the same. Dark chocolate is my absolute favorite and nothing can replace it. I think people who really love the flavor of chocolate will always relish dark chocolate more than any other chocolate, isn’t it? So there’s dark, then milk and then white. Yes that’s my order of preference when it comes to chocolates. But my order of preference is not the point here, the point is these thick white chocolate chip pistachio cookies. For these cookies, I would even like the white chocolate!
The cookies have the usual ingredient needed for a soft cookie – cornstarch and brown sugar! Cornstarch acts as a tenderizing agent and prevents gluten formation and brown sugar adds moisture and also lot of flavors! These ingredients are the key to soft cookies and I highly recommend them. One thing that I have noticed in the US is that everyone loves a soft cookies and if that’s what you love too then you would love these white chocolate chip pistachio cookies.
Chilling the dough is mandatory. I recommend chilling for at least 2 hours and if you have time chill overnight. Actually I prefer overnight since the cookies which are chilled overnight don’t spread much and you get these really nice thick and chewy cookies. Also isn’t it super convenient to make the dough a day before and then bake in the morning. Yes makes so much more sense!
I roasted the pistachios a little before adding them, you may add them as such. Also if you aren’t a pistachio fan, you can try macadamia nuts. White chocolate chip and macadamia is such a classic combination and you can hardly go wrong with it. There’s still time to bake cookies and if you are still deciding on what to bake for your friends and family, try these white chocolate chip pistachio cookies! You can’t go wrong with such wonderful flavors!
Method
Pre heat oven to 350 F degrees. Toast the pistachios at 350 for 3-4 minutes and then roughly chop them. Set aside.
In a bowl whisk together all purpose flour, cornstarch, salt and baking soda. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer cream butter with both the sugars till creamy. Add egg and vanilla extract and mix till combined.
Add the flour and mix till combined.
Fold in pistachios and white chocolate chips.
The dough will come together on it’s own (if it doesn’t use your hands to form a dough). Cover and  chill for a minimum of 2 hours or preferably overnight.
Once the dough is chilled, make small balls out of it. I used 2 oz of dough per cookie and place them few inches apart on a baking tray.
Bake the cookies at 350 F degrees for 10-11 minutes. Remove from oven and let them stay on the baking sheet for 5 more minutes , then transfer on to a wire rack to cool completely. Enjoy these white chocolate chip pistachio cookies with a glass of milk!
* Replace pistachios with macadamia nuts if you don’t like pistachios.
* Chill the dough for a minimum of 2 hours, I don’t recommend baking these without chilling the dough.
White Chocolate Chip Pistachio Cookies
Ingredients
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 3/4 cup unsalted butter at room temperature [1.5 sticks]
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup white chocolate chips
- 1/2 cup roughly chopped pistachios toasted.
Instructions
- Pre heat oven to 350 F degrees. Toast the pistachios at 350 for 3-4 minutes and then roughly chop them. Set aside.
- In a bowl whisk together all purpose flour, cornstarch, salt and baking soda. Set aside.
- Using the paddle attachment of your stand mixer or using your hand mixer cream butter with both the sugars till creamy.
- Add egg and vanilla extract and mix till combined.
- Add the flour and mix till combined.
- Fold in pistachios and white chocolate chips.
- The dough will come together on it's own (if it doesn't use your hands to form a dough). Cover and chill for a minimum of 2 hours or preferably overnight.
- Once the dough is chilled, make small balls out of it. I used 2 oz of dough per cookie and place them few inches apart on a baking tray.
- Bake the cookies at 350 F degrees for 10-11 minutes.
- Remove from oven and let them stay on the baking sheet for 5 more minutes , then transfer on to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
White Chocolate Chip Pistachio Cookies
It was sooooo good!!! Everyone enjoyed these cookies so much! The looks on their faces were indescribable. They were honestly surprised about how tasty it is and so was I. Thank you!
awesome!
I grew up in a region of the US where pistachios are grown and these cookies were my favorite from local bakery. This recipe is even better than hers!! I made these for my nephew’s wedding last year (I live in Pittsburgh and a cookie table at a wedding is a big deal!). My platter was wiped clean and everyone was asking who made them. 🥰 Now I’m testing out a gluten and dairy free adaptation of this for my other nephew’s wedding in 2wks since he has celiacs. **crossing my fingers** that it’s just a delicious.
Hi Manali
Cookies look so pretty. As mentioned in the ingredients 1.5 stick of butter is used. What I get here is 100gm per stick. That means 150 gm of butter in total for this recipe. Is it Ok?
1 stick butter here is 113 grams so 1.5 is almost 170 grams!
Any replacement for egg
try flax egg
White chocolate and pistachios are such an awesome combo.. these look delicious. Love your pics!
This is so gorgeous and full of flavor. Loving it my dear.
xx