White Chocolate Pistachio Cookies
Indulge in the warmth of the season with these White Chocolate Cinnamon Pistachio Cookies. A perfect harmony of creamy white chocolate, toasty pistachios, and a hint of cinnamon in every bite.
These White Chocolate Pistachio cookies are soft, and chewy, loaded with pistachios, white chocolate, and a cozy touch of cinnamon. They aren’t just delicious; they also are perfect for sharing during the upcoming holiday season. Trust me, the combination of the green, nutty pistachios and white chocolate is not only tasty but looks beautiful too. Pair them with a cup of coffee or a glass of milk, and you’ve got yourself the perfect treat for any time of the day. Oh, and did I mention they make a fantastic homemade gift? Imagine bringing a batch of these to your next gathering – total crowd-pleaser!
How to Make White Chocolate Pistachio Cookies
- Make the dough. The dough comes together in a stand mixer, which starts with creaming together the butter and sugars. The egg and vanilla are mixed in followed by the dry ingredients. Then the chopped, toasted pistachios and white chocolate are folded in until everything is combined.
- Scoop the cookies. Portion the dough with a cookie scoop and roll each one into a ball. Then press more pistachio and white chocolate pieces into the top before baking.
- Bake the cookies. This dough does not need any chill time so once the dough balls are placed on a sheet pan lined with parchment, they can go right in the oven. The cookies bake at 350°F for about 10-12 minutes, or until they are golden brown around the edges.
- Cool and enjoy! These cookies are delicious warm but I prefer to let them cool to room temperature for the most perfect soft and chewy bite!
FAQs
Do I need to chill the cookie dough before baking?
This cookie dough does not need to be chilled before baking. Although some of my recipes do specifically call for the dough to be chilled before baking, it’s not necessary with this one! They can go right in the oven once the dough is made which means you are less than an hour away from sinking your teeth into one of these!
Can I make the dough ahead of time?
Yes, if you want to make the dough ahead of time, I recommend scooping and rolling it then wrapping it well with plastic wrap or storing it in an airtight container in the fridge. Allow the chilled dough balls to sit at room temperature for at least 30 minutes before baking. The colder the dough, the less the cookies will spread in the oven so be sure to plan ahead and give your dough balls enough time to sit out at room temperature.
What kind of white chocolate do you recommend?
I like to use a chocolate bar and chop it myself for larger chunks and more variety of sizes. My go-to white chocolate bar brands are Ghirardelli or Lindt. I also find that these are the most common brands that stores around me typically carry – look for them on the baking aisle or the candy aisle!
Can I use a different kind of chocolate?
Yes, if you aren’t a fan of white chocolate, you can swap it out for milk or dark chocolate instead. Although I think the flavor combo of these cookies with the white chocolate is so incredible, I encourage even the non-white-chocolate-lovers to give these a try!
What kind of pistachios are best for these?
I like to use raw, shelled, unsalted pistachios for these cookies. My favorite kind is the pistachio “nutmeats” from Trader Joe’s and they also seem to be the most affordable. I’m not usually a fan of using salted varieties of nuts in my baking as these can make your dough overly salty. Don’t forget to toast your pistachios; it really makes a difference and will bring out more of that nutty pistachio flavor!
Storing and Freezing
Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days. These cookies also freeze great. I like to arrange the cookies in a single layer on a baking sheet (or two) and freeze them for at least an hour, until firm. Then layer the cookies in an airtight container or zip-top bag and freeze for up to 3 months. This will help the cookies keep their shape and not stick together when you freeze them. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for 3-4 hours or overnight before serving.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Cookie Recipes You’ll Love
- Candy Cake Crunch Cookies
- Peanut Butter Monster Cookies
- Lemon Curd Cookies
- Caramel Cone Crunch Cookies
- Cranberry Pistachio Biscotti
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
White Chocolate Pistachio Cookies
Ingredients
- ¾ cup (164g) unsalted butter, at room temperature
- ¾ cup (152g) brown sugar
- ½ cup (108g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup (230g) all-purpose flour
- 1 Tablespoon (8g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 5 ounces (142g) unsalted pistachios, toasted and roughly chopped
- 1 (4-ounce) white chocolate bar, roughly chopped
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 1 -2 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Mix just until the ingredients are combined. Stir in the chopped pistachios and white chocolate, reserving 1-2 Tablespoons of each for the tops of the cookies.
- Scoop the dough using a 1-ounce cookie scoop (about 2 Tablespoons). Roll each scoop into a ball and press some of the reserved pistachios and white chocolate into the top of each dough ball. Place the cookies onto the prepared pans, spacing them at least 2 inches apart.
- Bake at 350°F for 10-12 minutes or until golden brown around the edges. Allow to cool for at least 10 minutes and enjoy!
