White Chocolate and Pistachio Cookies
Super Easy Dessert or snack | Ready in 30 minutes
White Chocolate and Pistachio Cookies offer the perfect balance of sweet and savory, with a luxurious texture that’s rich and gooey with flavor. Every bite is a delightful contrast of flavors, where velvety white chocolate and the crunch of lightly toasted pistachios.
The result is a cookie that’s impossible to resist. Whether enjoyed with a cup of coffee or as a stand-alone treat, these cookies are a taste of pure indulgence.
These cookies are super easy to make and use a few simple household pantry staples. No special equipment or electric mixer is required: simply use a bowl and spatula to create melt-in-your-mouth cookies in 30 minutes!
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Serving:
Around 20 cookies
Ready in:
30 minutes
Skill level:
Easy
Serve with:
Ice cream or a coffee
Watch step-by-step recipe video
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How to Make White Chocolate and Pistachio Cookies
Ingredients
- ¾ cup (150g) unsalted butter at room temperature
- ½ cup (100g) granulated (cane) sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cup (230g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt (to taste)
- ½ teaspoon Ground cinnamon powder
- 3.5 oz. (100g) Roasted Pistachios (no shell), loosely chopped
- 3.5 oz. (100g) Cashew nuts (unsalted)
- 5 oz. (150g) white chocolate bar, loosely chopped
Equipment
Instructions
- Preheat oven to 180°C / 350°F.
- Melt the butter
- In a large bowl, combine the butter, brown sugar, and granulated sugar. Mix until the sugar is combined (around 2-3 minutes by hand).
- Add the egg and vanilla and mix again until combined.
- Add the flour, baking powder, salt, and cinnamon. Mix just until the ingredients are combined. Scrape the edges of the bowl and ensure there are no lumps to the cookie batter (aim for a smooth velvety texture – see recipe video for more info).
- Reserve a tablespoon of chocolate and nuts to sprinkle over the top of the cookies.
- Stir in the chopped chocolate, pistachios, and cashews, and mix well until combined.
- Line 2 baking racks with parchment paper (or cook in batches if you only have one).
- Scoop around 1 heaped tablespoon of the cookie dough and place onto the lined baking sheet. Leave enough room (2-3 inches) between each cookie for them to expand.
- Bake at 180°C / 350°F on the middle oven shelf for 10 minutes or until golden.
- Remove cookies from the oven and allow to cool for 10 minutes before removing them from the baking rack.
Cooking Tips:
Here are some tips to elevate your White Chocolate and Pistachio Cookies:
- Use high-quality white chocolate: Opt for white chocolate bars instead of chips. Bars melt better and offer a smoother, creamier flavor.
- Toast the pistachios: Lightly toasting the pistachios before adding them enhances their natural nutty flavor, giving the cookies more depth. For this recipe, we opted for Roasted Pistachios that have already been lightly toasted.
- Don’t overmix: Do not use an electric mixer for this recipe. The cookie batter is best made by gently folding the ingredients to combine them.
- Chill the dough: If you have the time, refrigerating the dough for at least 30 minutes helps prevent the cookies from spreading too much, ensuring a chewy texture.
- Don’t overmix: Do not use an electric mixer for this recipe. The cookie batter is best made by gently folding the ingredients to combine them.
- Balance salt and sweetness: A pinch of sea salt on top before baking brings out the sweetness of the white chocolate and complements the pistachios perfectly.
- Preheat the oven: Always make sure you add the cookies to a preheated oven.
- Bake until edges are golden: Pull the cookies out when the edges turn golden but the centers still look soft. They’ll continue to cook as they cool, giving you a soft, chewy middle.
- Use a baking rack: Use a mesh baking rack with a grid of around ½ inch (1cm). Once covered in parchment paper, this allows for an even transfer of heat while keeping the cookie’s shape.
Pistachio nuts
Pistachio nuts are small, greenish nuts encased in a hard, beige shell, harvested from the pistachio tree (Pistacia vera), which is native to regions like Central Asia and the Middle East.
Pistachio nuts are also grown in abundance throughout Spain. In recent years, Spain has become one of the leading producers of pistachios in Europe due to favorable growing conditions, particularly in regions like Castilla-La Mancha, Andalusia, and Extremadura. The warm, dry climate and well-drained soils in these areas are ideal for pistachio trees, which thrive in hot summers and mild winters.
Flavor of Pistachio Nuts
Pistachio nuts are known for their distinctively rich, nutty flavor and slightly sweet taste, pistachios are often enjoyed raw, roasted, or salted as a snack or used in various culinary applications.
They are prized for their vibrant green color, which makes them a favorite in desserts like baklava, ice cream, and of course, used in cookies.
Pistachio Nut Nutrition Facts
Nutritionally, pistachios are a powerhouse, offering healthy fats, protein, fiber, and various vitamins and minerals, including vitamin B6, thiamine, and magnesium. Their high antioxidant content, especially lutein and zeaxanthin, is known to support eye health. They also contribute to heart health and can be a great addition to a balanced diet.
Discover more cooking and diet tips from our complete article on the Mediterranean diet: Unlocking the Power of the Mediterranean Diet: Protein-Rich Foods & Recipes
White Chocolate and Pistachio Cookie Nutrition Facts
|
Serving size: Per Cookie |
|
|
Servings: 20 |
|
|
Amount per serving |
|
|
Calories |
201 |
|
% Daily Value* |
|
|
Total Fat 11.2g |
14% |
|
Saturated Fat 3.9g |
20% |
|
Cholesterol 31mg |
10% |
|
Sodium 46mg |
2% |
|
Total Carbohydrate 21.8g |
8% |
|
Dietary Fiber 1.1g |
4% |
|
Total Sugars 10.8g |
|
|
Protein 4.2g |
|
|
Vitamin D 2mcg |
9% |
|
Calcium 41mg |
3% |
|
Iron 1mg |
5% |
|
Potassium 75mg |
2% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
More Mediterranean Dessert Recipes:
White Chocolate and Pistachio Cookies
Equipment
- large Glass bowl
- Spatula
- Parchment paper
- Oven
- Baking sheet
Ingredients
- ¾ cup 150g unsalted butter at room temperature
- ½ cup 100g granulated (cane) sugar
- ½ cup 100g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cup 230g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt to taste
- ½ teaspoon Ground cinnamon powder
- 3.5 oz. 100g Roasted Pistachios (no shell), loosely chopped
- 3.5 oz. 100g Cashew nuts (unsalted)
- 5 oz. 150g white chocolate bar, loosely chopped
Instructions
- Preheat oven to 180°C / 350°F.
- Melt the butter¾ cup 150g unsalted butter at room temperature
- In a large bowl, combine the butter, brown sugar, and granulated sugar. Mix until the sugar is combined (around 2-3 minutes by hand).½ cup 100g granulated (cane) sugar, ½ cup 100g brown sugar
- Add the egg and vanilla and mix again until combined.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking powder, salt, and cinnamon. Mix just until the ingredients are combined. Scrape the edges of the bowl and ensure there are no lumps to the cookie batter (aim for a smooth velvety texture - see recipe video for more info).1 ¾ cup 230g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon Ground cinnamon powder
- Reserve a tablespoon of chocolate and nuts to sprinkle over the top of the cookies.3.5 oz. 100g Roasted Pistachios (no shell), loosely chopped, 3.5 oz. 100g Cashew nuts (unsalted), 5 oz. 150g white chocolate bar, loosely chopped
- Stir in the chopped chocolate, pistachios, and cashews, and mix well until combined.
- Line 2 baking racks with parchment paper (or cook in batches if you only have one).
- Scoop around 1 heaped tablespoon of the cookie dough and place onto the lined baking sheet. Leave enough room (2-3 inches) between each cookie for them to expand.
- Bake at 180°C / 350°F on the middle oven shelf for 10 minutes or until golden.
- Remove cookies from the oven and allow to cool for 10 minutes before removing them from the baking rack.
Video
Notes
Cooking tips:
- Use high-quality white chocolate: Opt for white chocolate bars instead of chips. Bars melt better and offer a smoother, creamier flavor.
- Toast the pistachios: Lightly toasting the pistachios before adding them enhances their natural nutty flavor, giving the cookies more depth. For this recipe, we opted for Roasted Pistachios that have already been lightly toasted.
- Don't overmix: Do not use an electric mixer for this recipe. The cookie batter is best made by gently folding the ingredients to combine them.
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