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    Home » Recipes » Cookies » white chocolate pistachio cookies

    Published: Jun 1, 2021 · Modified: Sep 22, 2022 by Cari · This post may contain affiliate links. · 1 Comment

    white chocolate pistachio cookies

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    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.

    white chocolate pistachio cookies

    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!
    white chocolate pistachio cookies

    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:

    1. Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
    2. Chill the scooped cookie dough balls in the freezer for 20 minutes.
    3. Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
    4. Place the freeze cookie dough for up to 2 months.
    5. 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.

    white chocolate pistachio cookies

    Check out these other cookie recipes

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      Guava White Chocolate Cookies
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      Caramelized White Chocolate and Espresso Cookies
    • Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe
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      Triple Peanut Butter Cookies
    white chocolate pistachio cookies
    Print Recipe
    5 from 2 votes

    White Chocolate Pistachio Cookies

    Cookies filled with white chocolate chunks and pistachio nuts
    Prep Time15 mins
    Cook Time12 mins
    Total Time27 mins
    Course: Dessert
    Cuisine: American
    Servings: 15 large cookies
    Calories: 384kcal
    Author: Cari

    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. 
     

    Nutrition

    Serving: 1cookie | Calories: 384kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 280mg | Potassium: 95mg | Fiber: 1g | Sugar: 28g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
    « Colombian Hot Chocolate with Cheese
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    Categories: Cookies

    Reader Interactions

    Comments

    1. Jen says

      September 20, 2021 at 9:52 pm

      5 stars
      The white chocolate chunks make a world of difference omg

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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