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Creamy Pistachio White Chocolate Cookies – Easy Dessert Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these creamy pistachio white chocolate cookies that combine rich, buttery dough with crunchy roasted pistachios and luscious white chocolate. Perfectly baked for a soft center and golden edges, these cookies are finished with a decadent drizzle of melted white chocolate and a sprinkle of pistachios for an irresistible treat.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped roasted pistachios
  • 1 1/4 cups white chocolate chips

White Chocolate Topping

  • 1 1/2 cups white chocolate (for melting/frosting)
  • 1/2 cup chopped pistachios (for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. Cream the Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creates a smooth base for your cookie dough.
  3. Add the Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until the batter is smooth and homogenous.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Fold in Pistachios and White Chocolate: Gently fold in the chopped roasted pistachios and white chocolate chips, distributing them evenly throughout the dough without deflating it.
  6. Shape and Bake the Cookies: Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the oven for 10 to 12 minutes, or until the edges turn golden and the centers are set but still soft. Remove from the oven and let cool completely on a wire rack.
  7. Melt and Drizzle the White Chocolate: Melt the remaining white chocolate in the microwave in 20-second bursts, stirring well between each interval to avoid burning. Drizzle or spoon the melted white chocolate over the cooled cookies and sprinkle with the reserved chopped pistachios. Allow the white chocolate to set before serving.

Notes

  • To avoid overbaking, watch the cookies closely near the 10-minute mark; they should look set but still soft in the center.
  • Chilling the dough for 30 minutes before baking can help prevent spreading if desired.
  • Use high-quality white chocolate for the best flavor and smooth melting.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a nut-free variation, omit pistachios and substitute with white chocolate chunks only.

Find it online: https://slsrecipes.com/creamy-pistachio-white-chocolate-cookies-easy-dessert-recipe/