These white chocolate pistachio cookies are now my absolute favorite. The other day I white chocolate macadamia cookies, but had not macadamia nuts in the house. I decided to throw in some pistachio nuts instead and OH MY GOD.

I've played with the pistachio and white chocolate combination before in my biscotti recipe. However, this was my first time putting the two in a traditional cookie and I'm obsessed.

White chocolate chunks VS. white chocolate chips

White chocolate chunks are the way to go! To me, smashing up a big chocolate bar is not only cathartic, the chocolate tastes better than baking chips. For this recipe, I used 2 Lindt white chocolate bars. I smashed them up into about ½ inch pieces and added them into the dough.

Ingredients

Salted butter
Light brown sugar
Granulated white sugar
Canola oil
Eggs
Vanilla extract
Baking soda
Cornstarch
Salt
All-purpose flour
Unsalted shelled pistachios
White chocolate chunks

Instructions to make the cookies

Preheat oven at 350 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, cornstarch, and salt together then set aside.
In a large bowl, whisk the butter, oil, brown sugar, and granulated sugar together until no sugar lumps remain.
To the sugar mixture, add in the eggs and vanilla. Mix until combined.
Pour the dry ingredients into the bowl with wet ingredients. Gently mix until combined.
Fold in the pistachios and white chocolate into the dough.
Using an ice cream scoop, scoop out the dough and place them on the prepared baking sheets. Leave about 1-2 inches of space between the cookies
Bake in the oven for 10-12 minutes.
Allow to cool before serving and enjoy!

Variations

Don't have pistachios or don't like them? Swap them out for your favorite nut almonds or macadamia for white chocolate macadamia cookies

Don't like white chocolate? Use semi sweet chocolate or dark chocolate instead.

Like a little salty with your sweet? Sprinkle the top of the cookies with a pinch of sea salt right before baking.

Storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

Baked cookies can be stored in an airtight container for upto 3-5 days. To warm them place them in the microwave for 10-15 seconds.

Print Recipe

5 from 1 vote