Description
Delight in the rich and buttery White Chocolate Pistachio Cookies, featuring toasted pistachios and chunks of creamy white chocolate for a perfect balance of crunch and sweetness. These soft-baked cookies are quick to make, combining fragrant cinnamon and a hint of vanilla for a truly indulgent treat.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup (164g) unsalted butter, at room temperature
- 3/4 cup (152g) brown sugar
- 1/2 cup (108g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 1 3/4 cup (230g) all-purpose flour
- 1 tbsp (8g) cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Add-ins
- 5 oz (142g) unsalted pistachios, toasted and roughly chopped
- 1 (4-ounce) white chocolate bar, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat to prepare for baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color, about 1 to 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: With the mixer on low speed, add the egg and vanilla extract to the creamed butter and sugars. Mix just until well combined to maintain a smooth batter.
- Incorporate Dry Ingredients: Scrape the bowl again, then add the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Mix on low speed just until the dry ingredients are incorporated to prevent overmixing and retain cookie tenderness.
- Add Pistachios and White Chocolate: Stir in the toasted and chopped pistachios along with the chopped white chocolate chunks, reserving 1 to 2 tablespoons of each to decorate the tops of the cookies later.
- Scoop and Shape Dough: Using a 1-ounce cookie scoop (about 2 tablespoons), portion out the cookie dough. Roll each portion into a ball and gently press some reserved pistachios and white chocolate pieces onto the top of each dough ball for an attractive finish. Place the cookies on the prepared baking sheets, spacing them at least 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. The centers should remain soft for a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring to a wire rack or serving plate. This helps them set and prevents breaking.
Notes
- Make sure the butter and egg are at room temperature to ensure proper creaming and mixing.
- To toast pistachios, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Do not overmix the dough once flour is added to keep cookies tender.
- Space cookies adequately on the baking sheet to prevent them from merging together.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
