Description
Delicious white chocolate and pistachio cookies that are soft and chewy.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup roasted, unsalted pistachios (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This keeps the cookies from sticking and ensures even baking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy – this usually takes about 2-3 minutes with a hand or stand mixer.
- Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Your mixture should be smooth and slightly thick at this point.
- Gradually add the flour mixture into the wet ingredients, mixing just until combined. Don’t overmix — this keeps the cookies soft.
- Gently fold in the white chocolate chips and chopped pistachios. Make sure they’re evenly distributed in the dough.
- Using a cookie scoop or tablespoon, drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up without overbaking.
Notes
- Ensure that all ingredients are at room temperature before you start.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg