White Chocolate Pistachio Cookies are elegant looking and tasting! And they’re really easy to make – you don’t even need an electric mixer. Make some for yourself, and make extra to give away. Everyone deserves an indulgent treat today.
There’s something about the addition of white chocolate to cookies that makes them feel just a little more special. It’s still chocolate but has a softer flavor and looks really elegant.
Pistachios are little gems that really take this cookie over the top. They pair so well with the simple dough and white chocolate bursts. Treat yourself and guests to this divine cookie!
I love to make cookies that everyone raves about. Other cookie recipes that are the first ones gone at a dessert potluck are Oatmeal Sandwich Cookies, Strawberry Cheesecake Cookies, and Lemon Cookies. I love introducing new varieties of cookies to my friends!
White Chocolate Pistachio Cookies are like bite-sized pieces of heaven. The dough is light and simple flavored. It crisps on the bottom and stays soft on the top.
White chocolate is such a smooth and mellow morsel mixed into the cookies. And then texture is added with the delicious crunch of pistachios. It is the perfect combination of creamy white chocolate and nutty crunch.
Table of Contents
About White Chocolate Pistachio Cookies
- White chocolate melts in your mouth
- Bold and nutty pistachios
- Make without an electric mixer
- Perfect for entertaining or gift giving
Tools You Need
- Large Mixing Bowl – Around 6 quart, to make sure everything stays inside when you’re folding the ingredients in.
- Whisk – This recipe doesn’t require a mixer because the butter is melted, but you can use one if you prefer.
- Large Spoon, wooden or other – Since we’re mixing and folding by hand, choose a sturdy spoon that can fold a big amount at a time.
- Cookie dough scoops or small spoons – To make the scoops of dough. Use a scoop for uniform cookies that bake evenly.
- Parchment paper or silpat mats – These are optional, but they sure make removing cookies from the pan a breeze.
- Baking Sheets – Use a good quality sheet that will bake cookies evenly.
What You Need to Make White Chocolate Pistachio Cookies
- Butter, melted – I use salted butter while baking. If using unsalted butter, make sure to add ¼ teaspoon kosher salt to the cookie dough.
- Granulated Sugar – Granulated sugar makes the cookies sweet and chewy—brown sugar is also a delicious substitute!
- Egg – Egg binds the cookies together.
- Vanilla Extract –Vanilla enhances the flavor of the chocolate and pistachio.
- All-Purpose Flour – Measure flour using the scoop and level method to ensure the right amount of flour.
- Baking Soda – A leavening ingredient that will cause the dough to rise a little during baking. When the cookies are cooling, they will flatten and make those lovely little ripples.
- White Chocolate Chips – These will add a nice creamy addition to each bite of the cookie.
- Pistachios – Their nutty crunch adds another layer of texture to the cookie.
Variations
- Macadamia Nuts – Substitute the pistachios with macadamia nuts.
- Sugars – Replace the white sugar with either light or dark brown sugar for a richer, chewier bite.
Overview | How to Make White Chocolate Pistachio Cookies
The full printable recipe is below
- Whisk the melted butter and sugar in a large bowl until blended.
- Next, add egg and vanilla and whisk together.
- With a large spoon, mix in the flour and baking soda until just combined and no lumps remain.
- Fold in the white chocolate chips and pistachios.
- Cover bowl and place in fridge for 30 minutes. Preheat oven to 375°F.
- Measure 1-tablespoon sized balls of dough and place on the baking sheet two inches apart.
- Bake for 15 minutes, or until edges of the cookies are set and turning golden brown. The center will still be soft.
- Let cookies cool on pan to finish setting up. Enjoy!
Tips
- 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.
Try these chocolate chip cookie bars for more of that delicious chocolatey texture in every bite!
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. 
Frequently Asked Questions
Use pistachios that are shelled and roasted for the best flavor.
Chilling the dough solidifies the butter. This keeps the cookies from spreading so much during baking. They’ll rise a little more instead of spreading out.
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More Elegant Cookies
- Butterscotch Shortbread Cookies
- Orange Madeleines
- Meringues
- Brown Butter Toffee Cookies
- Miniature Chocolate Chip Cookies
- S’mores Cookies
- Andes Mint Cookies
- Thin Chocolate Chip Cookies
- Champagne Cookies
White Chocolate Pistachio Cookies
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.
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