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These white chocolate pistachio cookies have chewy centers, golden crisp edges and a delicious nutty and buttery flavour. They’re packed with pistachio flavour from the ground pistachios in the cookie dough combined with chopped pistachios. Plus, the richness of the cookie complements the creamy white chocolate chunks.
Thankfully, these delicious cookies don’t much effort so you can bake and enjoy them whenever you want. They’re made like classic chocolate chip cookies: wet ingredients are combined with dry ingredients before folding in mix-ins. The only extra step is grinding some pistachios into a powder, but in a food processor, it takes seconds. It’s so simple, you’ll have cookies in no time!
Why you’ll love these chewy pistachio cookies
- Ground pistachios in the cookie dough, plus more pistachios mixed in for lots of pistachio flavour.
- Flavoured with real pistachios for a beautiful natural green color. No instant pistachio pudding mix here!
- Simple to make and no-chill time required.
- Lots of texture from the crunchy pistachios and the gooey white chocolate.
Ingredients
- All-purpose flour: Flour gives the cookies structure.
- Baking soda: Baking soda leavens the cookies.
- Table salt: Salt enhances the flavours of the cookie. If you’re using salted ground pistachios instead of unsalted, omit the salt.
- Unsalted butter: Melted butter makes these cookies buttery, tender and rich.
- Granulated sugar: Granulated sugar sweetens the cookies and gives them their crispy edges.
- Brown sugar: Brown sugar sweetens and adds moisture to the cookie so they’re chewy.
- Vanilla extract: Vanilla extract complements the pistachios and white chocolate.
- Egg: The egg binds the ingredients and adds richness.
- Pistachios: There’s both ground pistachios and chopped pistachios in the cookies for lots of pistachio flavour.
- White chocolate: White chocolate balances out the nuttiness of the cookie. Both white chocolate chips or chopped chocolate will work.
You can find the ingredient quantities in the recipe card at the bottom of the post.
Variations
Feel free to substitute the chopped pistachios and white chocolate with any mix-ins of your choice. (Do not substitute the ground pistachios with anything other than a different type of nut.) Here are some mix-ins I think would taste great with the pistachio cookies!
- Cranberries
- Raspberries (if frozen, mix in frozen berries without defrosting)
- Any other chopped nut instead of pistachios. Macadamia nuts pair especially well with white chocolate!
- Milk or dark chocolate instead of white chocolate
Equipment
You’ll need a food processor or blender to grind the pistachios.
Baking sheet colour can affect the cookies. If you use a dark coloured baking sheet, the cookies will bake and brown faster than if using a lighter coloured baking sheet, so keep a close eye on the cookies. These cookies go from chewy and soft to dry quickly, so as soon as they’re done, pull them out of the oven!
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These cookies can be stored in an airtight container at room temperature for 2-3 days. If storing for any longer, store in the freezer.
FAQ
Of course! Scoop the cookies on a baking sheet lined with parchment paper (they don’t need to be spread out, side-by-side is fine). Freeze until the cookies are solid, then transfer to an airtight container and freeze. When baking the frozen cookies, bake at 350F for 10-11 minutes.
I have not tested this myself, but it should be totally fine. Just treat whatever nut the same way we treat the pistachios.
The center of the cookie will be matte rather than wet and shiny. As soon as this happens, take the cookies out of the oven so they don’t overbake.
Let’s bake!
Pistachio isn’t the most common cookie flavour, but that doesn’t stop these white chocolate pistachio cookies from being absolutely irresistible. If you enjoy nutty and chewy cookies, you’ll love this cookie recipe.
When you make them, tag me on Instagram @bakewhenitrains so I can swoon over your gorgeous cookies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
White Chocolate Pistachio Cookies
Ingredients
- 65 grams unsalted roasted pistachios
- 90 grams unsalted butter melted
- 90 grams granulated sugar
- 40 grams brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 140 grams all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 65 grams salted roasted pistachios chopped
- 90 grams white chocolate chopped or chips
Instructions
- Preheat oven to 375°F and line a cookie sheet with parchment paper.
- In a food processor or blender, grind the pistachios until finely chopped to the texture of coarse sand. Do not grind to the point where the pistachios start releasing oil. Set aside.
- In a large bowl, combine butter and sugars together until smooth.
- Add the egg and vanilla extract and mix until smooth.
- Add the flour, baking soda, salt and ground pistachios and mix until just combined.
- Add the chopped pistachios and white chocolate chunks.
- Scoop 1.5 tbsp cookies and transfer to the prepared baking sheet. Leave at least 2 inches (5 cm) between each cookie.
- Bake for 8-10 minutes or until the center goes from being wet and shiny to being matte. The bottom of the cookies will be lightly golden brown. Let cool on the cookie sheet or a wire rack.
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