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Creamy Pistachio White Chocolate Cookies

Creamy Pistachio White Chocolate Cookies Worth Craving

Creamy Pistachio White Chocolate Cookies deliver a soft, chewy texture and a bakery-style finish that’s simply irresistible.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ¾ cup Unsalted Butter Add plant-based butter for dairy-free option.
  • ½ cup Granulated Sugar Can be reduced for lower sweetness.
  • ¾ cup Brown Sugar Light or dark depending on preference.
  • 2 large Eggs Consider flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best flavor.
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 1 teaspoon Baking Soda Ensure fresh for optimal results.
  • ½ teaspoon Salt Reduce according to dietary needs.
  • 1 cup Chopped Roasted Pistachios Choose unsalted for better seasoning control.
  • 1 cup White Chocolate Chips Ghirardelli or Lindt provide the best melt quality.
For the Topping
  • 1 cup White Chocolate (for melting) Optional if less rich cookie preferred.
  • ½ cup Chopped Pistachios (for topping) Perfect for garnishing.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt, and gradually add to the wet ingredients.
  5. Fold in chopped pistachios and white chocolate chips.
  6. Portion out 2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes until golden edges and slightly soft centers are seen.
  8. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks.
  9. Melt additional white chocolate for drizzling and sprinkle with chopped pistachios before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for longer freshness or freeze for up to 3 months.

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