White Chocolate Pistachio Cookies Recipe

I absolutely love this White Chocolate Pistachio Cookies Recipe because it strikes the perfect balance between sweet and nutty with a subtle hint of cinnamon. The combination of creamy white chocolate chunks and toasted pistachios creates a cookie that’s both crunchy and chewy, making it an irresistible treat for any time of day. Whether you’re baking for a cozy afternoon tea or a special occasion, these cookies always get rave reviews from anyone who tries them.

When I first tried this recipe, I was amazed at how simple ingredients and steps could come together to make such a beautiful, flavorful cookie. You’ll find that this recipe is forgiving and easy to follow, even if you’re new to baking. Plus, it works great as a make-ahead cookie to tuck in lunchboxes or serve at casual get-togethers. Trust me, you’re going to want to keep this White Chocolate Pistachio Cookies Recipe in your regular rotation!

this …

Ingredients You’ll Need

Each ingredient in this White Chocolate Pistachio Cookies Recipe comes together to build layers of flavor and texture, so it’s worth picking quality staples. I recommend using unsalted butter and fresh nuts to get the best results.

• Unsalted Butter: Room temperature butter creams easily, giving your cookies that tender crumb.
• Brown Sugar: Adds moisture and deep caramel notes to enhance the cookie’s richness.
• Granulated Sugar: Balances sweetness and helps create crisp edges.
• Egg: Acts as a binder and adds structure; using room temperature eggs mixes better.
• Vanilla Extract: A classic flavor booster that works magic here.
• All-Purpose Flour: Provides the structure you want in a traditional cookie.
• Cornstarch: A trick I discovered that makes cookies extra soft and tender.
• Baking Soda & Baking Powder: Help cookies rise lightly and stay fluffy.
• Salt: Enhances all the sweet and nutty flavors.
• Cinnamon: Just a hint adds warmth and depth, making these cookies more interesting.
• Toasted Pistachios: Toasting nuts brings out a richer flavor and crunch.
• White Chocolate Bar: Roughly chopped chunks melt into gooey pockets of sweetness.

Variations

While I love the classic combo of white chocolate and pistachios, feel free to personalize this cookie recipe to suit your taste or dietary needs. It’s flexible and really open to your creative spin.

• Adding Dried Fruit: I once added chopped dried cranberries alongside pistachios for a tart contrast, and my guests loved the tangy pop.
• Swap White for Dark Chocolate: If you prefer a richer, less sweet bite, dark chocolate chunks work wonderfully too.
• Nut-Free Version: Simply leave out the pistachios and increase white chocolate for texture, or swap pistachios for sunflower seeds.
• Spice It Up: Experiment with a pinch of cardamom or ginger in place of cinnamon for a unique twist.

How to Make White Chocolate Pistachio Cookies Recipe

Step 1: Prep and Cream Your Ingredients

Start by preheating your oven to 350°F and prepping two baking sheets with parchment paper or silicone mats—this saves cleanup and keeps cookies from sticking. Then, in your mixer bowl fitted with a paddle attachment, cream together room temperature butter, brown sugar, and granulated sugar until the mixture is light and fluffy—usually about 1 to 2 minutes. Don’t skip the scraping in between to make sure everything blends evenly.

Step 2: Add Egg and Vanilla

Lower your mixer speed and add the egg and vanilla extract. Mix just until well combined. I like this step because overmixing here can lead to tougher cookies, so keep it gentle and stop as soon as it looks uniform.

Step 3: Incorporate Dry Ingredients

Next, add your flour, cornstarch, baking soda, baking powder, salt, and cinnamon to the bowl. Mix on low speed just until all the flour disappears—you’ll want to avoid overmixing which can make cookies cakey or dense.

Step 4: Fold in Pistachios and White Chocolate

Now, stir in your toasted, chopped pistachios and white chocolate chunks by hand. I always reserve a small handful of both to press on top of the dough balls before baking—that way you get those beautiful nutty and chocolatey accents when they come out of the oven.

Step 5: Scoop and Shape Your Cookies

Using a 1-ounce cookie scoop (or about 2 tablespoons), scoop and roll the dough into balls. Place them on your prepared baking sheets, spacing them at least 2 inches apart because these cookies do spread a bit. Press in some of the reserved pistachios and chocolate on top for that rustic look and extra crunch.

Step 6: Bake and Cool

Bake at 350°F for 10–12 minutes or until the cookies are lightly golden brown around the edges. If you see them getting too browned too quickly, pull them out earlier. Once done, let the cookies cool on the sheet for at least 10 minutes; this helps them set properly so you don’t end up with fragile cookies that fall apart.

How to Serve White Chocolate Pistachio Cookies Recipe

Garnishes

I like to finish these cookies with a sprinkle of flaky sea salt or a few extra whole pistachios pressed into the tops just before baking. It adds a lovely crunch and elevates the flavor complexity without overwhelming the cookies’ natural sweetness.

Side Dishes

Pair these cookies with a hot cup of green tea or a creamy latte for a cozy afternoon treat. They also complement a fruit salad beautifully if you want to serve something fresh alongside their richness.

Creative Ways to Present

For holiday parties or gift-giving, I love arranging these cookies stacked in clear jars tied with rustic twine, or nestled in a cookie tin lined with parchment paper sprinkled with pistachios and white chocolate shavings. It instantly makes your gift feel homemade and extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them soft but still pleasantly crisp on the edges. If you notice they’re getting a bit too soft, a short bake at 300°F for a few minutes refreshes their texture.

Freezing

These cookies freeze really well. I usually freeze the dough balls on a tray, then transfer them to a freezer bag. When I want cookies, I bake them straight from frozen, just adding a minute or two to the baking time.

Reheating

To reheat, I pop cookies in a warm oven (about 300°F) for 5 minutes. This brings back that freshly baked warmth and crisp edges without drying them out. Avoid microwaving since it can make them gummy.

FAQs

Final Thoughts

This White Chocolate Pistachio Cookies Recipe is one of those comforting, go-to classics that I find myself baking again and again. It’s a perfect mix of wholesome nuts and sweet white chocolate in a tender, perfectly textured cookie that feels both indulgent and approachable. If you’re looking for a tried-and-true recipe to delight friends, family, or just yourself, give these cookies a whirl—you’ll be so glad you did!

Print