Pistachio White Chocolate Cookies
Pistachio white chocolate cookies feature crisp golden edges and soft, chewy centers studded with lightly salty roasted pistachios and sweet white chocolate morsels.
Servings: 24 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.