Pistachio white chocolate cookies feature crisp golden edges and soft, chewy centers studded with lightly salty, roasted pistachios and sweet white chocolate morsels. This is a no chill cookie dough recipe that is freezer friendly, so you can have your cookies and eat them AND have a few left over in your freezer for when a cookie craving hits.
Why You’ll Love This Recipe
- Irresistibly soft, chewy centers and perfectly crisp, golden edges.
- Unique blend of salty and sweet from the pistachios and white chocolate.
- No chill time required.
- Freezer friendly cookies.
Ingredients
- Butter – creamed together with granulated and brown sugar for the perfect buttery flavor. We like to use Country Crock olive oil butter sticks (plant-based butter), Land O Lakes sweet cream butter, or Kerrygold unsalted butter.
- Granulated and brown sugar – for the perfect balance of sweetness. The ratio of brown to granulated sugar ensures that these cookies are delightfully chewy and thick. Light or dark brown sugar work equally well in this recipe.
- All purpose flour – for structure.
- Egg – binding agent.
- Vanilla extract – for a touch of sweetness.
- Baking soda – leavening agent to help the cookies rise when baked, giving them a nice thick bite.
- Salt – to enhance the other flavors of the cookies. You may need to modify the salt content depending on the type of butter you use, as some contain more salt than others.
- Pistachios – unique lightly salty addition with a nice crunch.
- White chocolate – balances out the saltiness of the pistachios. Use white baking chips or coarsely chopped white baking chocolate for the best results.
Tips for Making Pistachio White Chocolate Cookies
- Use a silicone baking mat or parchment paper when baking to prevent the cookies from overspreading, promote even baking, and eliminate the greasy residue that cooking sprays leave.
- Slightly under-bake the cookies for tender centers. The cookies will appear a little gooey when they’re first removed from the oven but they will set up after cooling.
- Press a few extra white chocolate chips and pistachios into the tops of the cookies right after you remove them from the oven for a more polished look.
How to Make Pistachio White Chocolate Cookies
Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat.
In a stand mixer, cream together butter, granulated sugar, and brown sugar at medium speed. Beat in the eggs, one at a time, and vanilla extract.
In a medium bowl, combine flour, baking soda, and salt. Reduce the mixer speed to low. Gradually beat in flour mixture. Fold in the white chocolate chips and chopped pistachios.
Spoon about 1½ tablespoons of dough onto a baking sheet, spacing 3 inches apart. Repeat until the cookie sheet is full.
Bake cookies for 10 to 12 minutes, until lightly golden but still soft. Allow cookies to cool partially on the baking sheet for 5 minutes before transferring to a cooling rack or wax paper to finish cooling.
How to Store
Store leftover pistachio white chocolate cookies in a large Ziploc freezer bag or in an airtight container at room temperature for up to 5 days.
For freezer drop cookies, roll the dough into balls and arrange them in a single layer on a baking sheet. Flash freeze for 1 hour before transferring to a freezer friendly airtight container or Ziploc freezer bag. Freeze for up to 3 months. To bake thawed cookie dough, remove the dough balls from the freezer and allow them to thaw overnight in the refrigerator or for 1-2 hours at room temperature. Bake according to recipe instructions. To bake from frozen, reduce the oven temperature by 20 degrees and bake for 2-5 minutes longer than the recipe instructions. Watch cookies closely to avoid over-baking.
For freezer slice and bake cookies, roll the dough into a large log about 2-1/2″ in diameter. Wrap tightly with plastic wrap, followed by aluminum foil and store in a large Ziploc freezer bag in the freezer for up to 3 months. Thaw the dough overnight in the refrigerator or for 1-2 hours at room temperature. Use a sharp knife to slice the cookie dough and bake according to recipe instructions.
Frequently Asked Questions
No, this cookie dough does not need to be chilled prior to baking. You can bake these cookies right away once you’ve made and shaped the dough.
We prefer to use roasted, unsalted, in shell pistachios. It does require a little more work to remove the shells, but the nuts tend to be fresher than the shelled variety. We also recommend using unsalted pistachios, as the level of saltiness varies considerably by brand and can make your cookies overly salty. Our go-to brand is Sprouts bulk bin roasted, unsalted, in shell pistachios, as they are considerably cheaper per ounce than prepackaged varieties.
Yes. To freeze, form the dough into balls and flash freeze on a baking sheet for 1 hour before transferring to a freezer Ziploc bag or freezer friendly airtight container. Freeze for up to 3 months.
Check out our other holiday cookie recipes
- Chocolate cranberry walnut cookies
- Matcha chocolate chip cookies
- White chocolate peppermint cookies
- Brown butter butterscotch chocolate chip cookies
- Bailey’s chocolate chip cookies
- Fluffernutter cookies
Pistachio White Chocolate Cookies
Equipment
Ingredients
- ¾ c plant-based or unsalted butter (we prefer Country Crock olive oil baking sticks)
- ½ c granulated sugar
- ⅔ c light or dark brown sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 2¼ c all-purpose or white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- ⅔ c white chocolate baking chips or coarsely chopped white chocolate bar
- ½ c coarsely chopped pistachios
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer, cream together butter, granulated sugar, and brown sugar at medium speed. Beat in the eggs, one at a time, and vanilla extract.
- In a medium bowl, combine flour, baking soda, and salt. Reduce the mixer speed to low. Gradually beat in flour mixture. Fold in the white chocolate chips and chopped pistachios.
- Spoon about 1½ tablespoons of dough onto a baking sheet, spacing 3 inches apart. Repeat until the cookie sheet is full.
- Bake cookies for 10 to 12 minutes, until lightly golden but still soft. Allow cookies to cool partially on the baking sheet for 5 minutes before transferring to a cooling rack or wax paper to finish cooling.
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