White Chocolate Pistachio Cookies
These soft and chewy White Chocolate Pistachio Cookies are made with real pistachio paste for authentic flavor. Easy to make, perfectly nutty, and packed with creamy white chocolate. Perfect for holidays and gifting.
Ingredients
- 1 stick unsalted butter 113g, melted
- 1 cup granulated sugar 200g
- 1 large egg
- 4 tablespoons pistachio paste 60g
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 1 ½ cups all-purpose flour 187g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips 90g
- ¾ cup pistachios roughly chopped (90g)
Instructions
Prep
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Roughly chop pistachios and set aside.
Mix Wet Ingredients
- Melt butter in microwave-safe intervals. In a mixing bowl, combine melted butter, sugar, and pistachio paste. Stir well until smooth.
- Add egg, vanilla, and almond extract (if using). Mix until fully incorporated.
Add Dry Ingredients
- Sift in flour, baking powder, baking soda, and salt. Mix until a thick, soft dough forms.
Add White Chocolate + Pistachios
- Fold in white chocolate chips and about ⅔ of the chopped pistachios.
Shape Cookies
- Scoop walnut-sized balls of dough (a cookie scoop works great).
- Press the tops into the remaining pistachios and arrange on the baking sheet with room to spread.
Bake
- Bake for 10–12 minutes, or until edges turn golden but centers remain soft.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Optional for Perfect Rounds:
- Use a round cookie cutter to gently “scoot” around hot cookies to shape the edges into perfect circles.
Notes
Boost color naturally: Add a drop of green gel food coloring if you want a vibrant green cookie.
Use pistachio butter/paste: This is key for real pistachio flavor—avoid pudding mix.
Don’t overbake: Cookies should look slightly underdone in the center.
Enhance flavor: Add lemon zest or swap white chocolate for dark chocolate.