Description
Delight in these buttery Pistachio & White Chocolate Chip Cookies, featuring a perfect balance of crunchy toasted pistachios and creamy white chocolate chips baked into soft, chewy cookie dough. This easy-to-follow recipe yields 24 irresistibly flavorful cookies, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips
- 3/4 cup pistachios, chopped and toasted
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the butter and sugar mixture until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid tough cookies. Stop mixing as soon as no flour streaks remain.
- Fold in White Chocolate Chips and Pistachios: Using a spatula, gently fold in the white chocolate chips and toasted pistachios until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 minutes or until edges are lightly golden and centers are set.
- Cooling: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing them to set properly without breaking.
Notes
- Toast pistachios in a dry skillet over medium heat until fragrant, stirring frequently to avoid burning, to enhance their flavor.
- Ensure the butter and egg are at room temperature for a smooth, homogenous mixture and better texture.
- Use a cookie scoop to portion the dough uniformly, helping the cookies bake evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
