White Chocolate Pistachio Cookies (Printable)

Buttery, chewy cookies loaded with creamy white chocolate and crunchy pistachios for an irresistible sweet treat.

# What You Need:

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

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

10 - 1 cup white chocolate chips or chopped white chocolate

11 - 1 cup shelled pistachios, roughly chopped

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.

01 -

The buttery dough stays soft in the middle while the edges turn perfectly golden, creating that irresistible texture contrast
White chocolate and pistachios are one of those flavor pairings that somehow feel elegant yet completely comforting at the same time

02 -

Overbaking is the enemy of soft cookies, pull them out when the centers still look slightly soft
Room temperature ingredients make a huge difference in how the dough comes together

03 -

Toast pistachios at 350°F for 5-7 minutes before chopping for intensified flavor
Chill the dough for 30 minutes if it feels too sticky or warm