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White Chocolate Pistachio Cookies

julieblanner
A delightful combination of white chocolate chips and nutty pistachios in an easy to make cookie.
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Prep Time 10 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 55 mins
Course Cookies, Dessert
Cuisine American
Servings 18 cookies
Calories 188 kcal

Ingredients
  

Ingredients

  • 10 tablespoons butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup white chocolate chips
  • ½ cup pistachios

Instructions
 

Instructions

  • In a large bowl, whisk together the melted butter and granulated sugar until well combined.
  • Next, add the egg and vanilla and whisk to combine.
  • Add the flour and baking soda and stir just until no large lumps remain - make sure not to overmix.
  • Add the white chocolate chips and pistachios and fold them in gently.
  • Transfer the batter to the fridge to chill for 30 minutes. While the dough chills, preheat your oven to 375°F .
  • Line a large baking sheet with parchment paper or a silpat mat. Scoop one tablespoon sized balls onto the baking sheet, making sure to place them at least two inches apart.
  • Bake for 15 minutes, or until the edges of the cookies are set and just starting to brown - the center will still be soft.
  • Allow the cookies to cool fully on the tray. They will set as they cool.
  • Enjoy immediately or store any leftovers in an airtight container at room temperature for up to three days.

Notes

  • Melt the butter, but let it cool slightly. You don't want it to be hot when you add other ingredients.
  • Don't overmix the dough. That will activate the gluten in the flour and make dense or tough cookies. Just stir until the dry ingredients are incorporated.

How to Store

  • Room Temperature – Once the cookies have cooled you can place them in a sealed container for up to 3 days.
  • Refrigerator – Keep cooled and covered cookies in the refrigerator for up to 5 days.
  • Freezer – Once cookies have cooled, place them in a freezer-safe container or bag, layering the cookies with wax or parchment paper. This will keep the white chocolate chips from sticking to each other. Freeze for up to 3 months. Let thaw at room temperature when you’re ready to enjoy them.

Nutrition

Calories: 188kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 125mgPotassium: 67mgFiber: 1gSugar: 14gVitamin A: 223IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword White Chocolate Pistachio Cookies
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