Creamy Pistachio White Chocolate Cookies Recipe

Introduction

These Creamy Pistachio White Chocolate Cookies are wonderfully simple and delicious. The combination of rich white chocolate and nutty pistachios creates a perfect chewy texture. For another delightful dessert pairing, try this Chocolate Raspberry Cheesecake Crumb Cake Recipe. Both recipes offer impressive results with straightforward methods that anyone can master.

Ingredients

These Creamy Pistachio White Chocolate Cookies deliver a soft, chewy texture with rich nutty flavor and sweet white chocolate chunks in every bite.

• 100g caster sugar
• 100g light brown soft sugar
• 125g unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 225g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 100g white chocolate chips
• 50g chopped pistachios
• 70g pistachio cream spread (such as Black Milk or similar)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Creamy Pistachio White Chocolate Cookies are about 20% faster to make than similar cookie recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Measure all ingredients accurately before beginning. Bring butter and eggs to room temperature for easier mixing and a smoother dough. Roughly chop the white chocolate and shelled pistachios if they aren’t pre-chopped.

Step 2 — Cream Butter and Sugars

In a large bowl, use an electric mixer to beat the softened butter with granulated and brown sugars on medium speed for 2-3 minutes. The mixture should be light, pale, and fluffy. This step is crucial for creating the perfect texture in your Creamy Pistachio White Chocolate Cookies.

Step 3 — Incorporate Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to ensure a homogeneous mixture.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the cookie dough, which promotes even rising.

Step 5 — Mix the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. Be careful not to overmix. Gently fold in the chopped white chocolate and pistachios with a spatula until evenly distributed.

For the best texture, cover the bowl and chill the dough for at least 30 minutes. This prevents the cookies from spreading too much during baking.

Step 6 — Portion the Dough

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or a tablespoon, portion the chilled dough into 1.5-inch balls. Place them about 2 inches apart on the prepared sheets to allow for spreading.

Step 7 — Bake to Perfection

Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear just set. The cookies will continue to firm up as they cool on the hot baking sheet. For a softer, chewier cookie, avoid overbaking.

Step 8 — Cool Completely

Let the Creamy Pistachio White Chocolate Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set and makes them easier to handle.

Nutritional Information

Calories	185
Protein	2.5g
Carbohydrates	22g
Fat	10g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace ¼ cup flour with vanilla or unflavored protein powder for a boost without compromising the creamy texture.
• Almond flour — Use almond flour as a 1:1 substitute for all-purpose flour to create naturally gluten-free Creamy Pistachio White Chocolate Cookies.
• Oat flour — Swap all-purpose flour with oat flour for a heartier, whole-grain alternative that keeps the cookies tender.
• Sugar-free white chocolate chips — Opt for sugar-free chips to significantly lower the carbohydrate content while maintaining the classic flavor.
• Coconut oil — Replace butter with refined coconut oil for a dairy-free version that still yields a rich, moist cookie.
• Unsalted pistachios — Use unsalted roasted pistachios to control and reduce the overall sodium content of your batch.
• Greek yogurt — Substitute half the butter with plain Greek yogurt to cut fat and add protein, creating a softer, cake-like cookie.
• Monk fruit sweetener — Swap granulated sugar for monk fruit sweetener to lower the sugar content while keeping the desired sweetness.

Serving Suggestions

• Pair these Creamy Pistachio White Chocolate Cookies with a warm cup of chai tea or a glass of cold milk for a comforting treat.
• Serve them as an elegant dessert at holiday gatherings or bridal showers, where their festive green and white colors shine.
• Create a cookie platter by mixing these with dark chocolate chunk cookies and shortbread for variety.
• Offer them alongside a scoop of vanilla bean ice cream for an indulgent, restaurant-style dessert.
• Package them in clear cellophane bags tied with ribbon as thoughtful homemade gifts for neighbors or coworkers.
• Arrange them on a rustic wooden board with fresh pistachios and white chocolate shavings for visual appeal at parties.

For special occasions, lightly dust the Creamy Pistachio White Chocolate Cookies with powdered sugar just before serving to enhance their visual charm and add a subtle sweetness.

Common Mistakes to Avoid

• Mistake: Using warm butter, which causes cookies to spread excessively. Fix: Cream room-temperature butter (around 65°F) with sugar until just combined and slightly fluffy.
• Mistake: Overmixing the dough after adding flour, developing too much gluten. Fix: Mix until the last streaks of flour disappear for a tender, creamy texture.
• Mistake: Adding pistachios and white chocolate at the wrong time, causing uneven distribution. Fix: Fold them in gently at the very end to prevent breaking the chocolate pieces.
• Mistake: Skipping the chill time, leading to flat cookies. Fix: Refrigerate dough for at least 30 minutes to solidify the fat and control spreading.
• Mistake: Baking on a hot baking sheet, which starts melting the dough prematurely. Fix: Always use a cool sheet for each batch or allow them to cool between batches.
• Mistake: Overbaking, which dries out the cookies and makes white chocolate oily. Fix: Remove when edges are lightly golden but centers look slightly underdone.
• Mistake: Using low-quality white chocolate that seizes or doesn’t melt properly. Fix: Choose a bar with cocoa butter listed in the ingredients for smooth melting.
• Mistake: Not toasting the pistachios, resulting in a muted, less nutty flavor. Fix: Lightly toast pistachios before chopping to enhance their creamy, aromatic quality.
• Mistake: Measuring flour incorrectly, leading to a dense or cakey cookie. Fix: Spoon flour into the measuring cup and level it off for accuracy.

Storing Tips

• Fridge: Store your Creamy Pistachio White Chocolate Cookies in an airtight container in the refrigerator for up to 1 week.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring to a freezer bag or airtight container for up to 3 months.
• Reheat: To restore that fresh-from-the-oven texture, reheat refrigerated or thawed cookies in an oven or toaster oven at 300°F (150°C) for 5-7 minutes until warm.

Always ensure reheated Creamy Pistachio White Chocolate Cookies reach an internal temperature of at least 165°F (74°C) for food safety.

Conclusion

We hope you enjoy baking these irresistible Creamy Pistachio White Chocolate Cookies! If you love pistachio desserts, try our Cranberry Pistachio Babka Bread Wreath Recipe next. Share your cookie results in the comments and subscribe for more delicious recipes!

Print

FAQs

Can I use salted pistachios for these Creamy Pistachio White Chocolate Cookies?

Yes, but reduce any added salt in the recipe by half to prevent them from becoming too salty. The creamy texture and sweet white chocolate balance the pistachios perfectly.

How do I keep my Creamy Pistachio White Chocolate Cookies soft and chewy?

Avoid overbaking the cookies, as they continue to cook on the hot baking sheet after removal. Store them in an airtight container once completely cool to maintain their creamy texture.

Can I make the cookie dough ahead of time?

Yes, you can chill the dough for up to 3 days for more flavor development. Let it soften slightly before scooping and baking your Creamy Pistachio White Chocolate Cookies.