As an adult, my love for cookies has evolved. I used to love plain chocolate chip, but now it's all about white chocolate. 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. These white chocolate pistachio cookies are now my absolute favorite.
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
If you don't have pistachios or don't like them, you can always replace them with 1 cup of your nut of choice. Macadamia is an obvious (and famous) option. Other options are pecans, peanuts and cashews.
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.
Check out these other cookie recipes
White Chocolate Pistachio Cookies
Ingredients
- 1 cup room temperature salted butter
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 2 tablespoon canola oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ teaspoon baking soda
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- 3 ¼ cup all-purpose flour
- 1 cup of unsalted shelled pistachios
- 1 cup of white chocolate chunks I used 2 Lindt 4oz white chocolate bars
Instructions
- 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!
Notes
- If you're baking these cookies using frozen dough, bake for 15 minutes.
- If you'd like smaller cookies, use a melon-baller or tablespoon and bake for 7-9 minutes.
Jen says
The white chocolate chunks make a world of difference omg