White Chocolate Pistachio Cookies
Soft, chewy bakery-style cookies loaded with creamy white chocolate chips and crunchy pistachios.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla bean paste
- 1 cup white chocolate chips
- 3/4 cup pistachios roughly chopped
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
- Add the egg and vanilla bean paste to the butter mixture and beat until smooth and fully combined, scraping down the bowl as needed.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until the flour is incorporated and a soft dough forms.
- Fold in the white chocolate chips and chopped pistachios with a spatula until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra flavor, lightly toast the pistachios in a dry skillet over medium heat for a few minutes, then let them cool before chopping.
- Do not overbake; the cookies will continue to set on the hot baking sheet, which keeps the centers soft and chewy.
- Do not overbake; the cookies will continue to set on the hot baking sheet, which keeps the centers soft and chewy.