White Chocolate Pistachio Cookies (Printable)

Buttery cookies with white chocolate chunks and toasted pistachios, ready in under 30 minutes.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 cup white chocolate chips or chopped white chocolate
11 - 1 cup shelled pistachios, roughly chopped

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the white chocolate and pistachios until evenly distributed.
07 - Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They strike that perfect balance between chewy center and crisp edges that makes cookie people debate the perfect bite
  • The white chocolate melts into creamy pockets while pistachios add this buttery, slightly salty crunch that keeps every bite interesting
02 -
  • Overmixing the dough once you add the flour makes tough cookies, so stop as soon as you no longer see dry patches
  • These keep baking on the hot sheet even after they come out of the oven, so pulling them when centers look soft is the secret to staying chewy
03 -
  • Room temperature ingredients are non-negotiable for proper creaming and even baking
  • Chop your own white chocolate from a bar instead of using chips for bigger, more luxurious melted pockets

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