Description
Delight in these buttery, crunchy Pistachio Cookies featuring a perfect blend of sweet white chocolate chips and nutty pistachios. Easy to make and irresistibly delicious, these cookies are perfect for snacks, tea time, or sharing with friends and family.
Ingredients
Cookies Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 1/2 cup white chocolate chips (optional, for added sweetness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 2-3 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Pistachios and White Chocolate: Gently fold in the chopped pistachios and optional white chocolate chips, evenly distributing them throughout the dough.
- Scoop Dough onto Baking Sheet: Using a cookie scoop or tablespoon, place dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Flatten Dough Slightly: Gently press the dough balls down to slightly flatten them if you prefer a thinner cookie texture.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden brown. The centers might look soft but will set as they cool.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for about 5 minutes to firm up and finish baking from residual heat.
- Transfer to Wire Rack: Move cookies to a wire rack to cool completely before serving.
Notes
- Using parchment paper or a silicone baking mat helps prevent sticking and makes cleanup easier.
- White chocolate chips are optional; you can omit them if you prefer a less sweet or more nut-forward cookie.
- For uniform cookies, use a cookie scoop to portion dough evenly.
- Do not overbake; cookies will continue to firm up after removing from the oven.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
