These White Chocolate Pistachio Cookies are everything a cookie should be: soft and chewy on the inside, crisp around the edges, and packed with luxurious mix-ins. The combination of creamy white chocolate and crunchy, buttery pistachios creates a standout dessert that’s both simple to make and irresistibly elegant.
Why You’ll Love These Cookies
- No dough chilling required
- Ready in under 30 minutes
- Perfect balance of sweet, salty, and nutty
- Visually stunning and freezer-friendly
- Great for gifting or gatherings
Ingredients
🍪 For the Cookie Dough
- 125g unsalted butter, softened
- 175g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 275g plain flour
- 1 tbsp cornflour (for extra softness)
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
🥜 For the Mix-ins
- 200g white chocolate chips
- 200g unsalted pistachios, roughly chopped
Step-by-Step Instructions
🔥 Step 1: Preheat the Oven
Preheat your oven to 190°C (170°C fan / 375°F). Line three baking trays with parchment paper and set aside. Proper lining prevents sticking and promotes even browning.
🧈 Step 2: Cream the Butter and Sugar
In a large mixing bowl or stand mixer, cream together the softened butter and light brown sugar for 2–3 minutes on medium speed. The mixture should become pale, fluffy, and slightly aerated.
🥚 Step 3: Add Wet Ingredients
Crack in the egg and pour in the vanilla extract. Beat on low speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
🌾 Step 4: Mix Dry Ingredients
Sift in the plain flour, cornflour, bicarbonate of soda, and sea salt. Gently fold everything together with a spatula or dough hook just until no dry streaks remain.
🍫 Step 5: Fold in White Chocolate and Pistachios
Add your white chocolate chips and chopped pistachios. Fold them gently into the dough until they’re evenly distributed. Each scoop should have a generous amount of both for the best flavor and texture.
🥄 Step 6: Portion and Arrange
Use a 5cm cookie scoop (or a heaped tablespoon) to portion the dough. Place the cookie dough balls on the prepared trays, spacing them at least 2 inches apart to allow room for spreading.
⏲️ Step 7: Bake to Perfection
Bake for 11–13 minutes, or until the edges are golden and set while the centers still appear slightly underdone. This ensures a chewy interior as the cookies continue to cook slightly on the tray.
🧊 Step 8: Cool and Set
Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. This brief resting time helps them firm up without losing their softness.
Baking Tips for Perfect Results
- Use room temperature butter for easier creaming.
- Always weigh your ingredients for accuracy and consistency.
- For extra chew, underbake slightly and allow to finish setting on the tray.
- Store leftovers in an airtight container and enjoy within 4–5 days.
Final Thoughts
These White Chocolate Pistachio Cookies are the perfect balance of indulgence and elegance. The combination of textures—the creamy melt of white chocolate with the buttery crunch of pistachios—elevates each bite beyond your typical cookie. Whether you’re baking for a party, packing a lunchbox surprise, or just treating yourself, these cookies are destined to impress.