These Pistachio White Chocolate Cookies are an ideal combination of flavors and textures. The cookies are soft and buttery on the inside and crunchy on the outside. The pistachios offer a nutty taste, while white chocolate brings creamy sweetness.
This post may contain affiliate links. Please refer to the terms page for more information.
Ingredients
- All-purpose flour: I recommend using an unbleached flour but any all-purpose flour will work fine. Unbleached flour will create a softer cookie interior.
- Baking powder, baking soda and salt
- Granulated sugar
- Pistachios: use roasted and shelled pistachios. The nuts are used in both the cookie dough and for sprinkling over the white chocolate icing
- Unsalted butter: room temperature
- An egg: room temperature
- Vanilla extract: use a high-quality vanilla extract (not imitation vanilla)
- Sour Cream: use a full-fat sour cream and bring to room temperature. The sour cream adds moisture and flavor to the cookies.
- White chocolate chips: used in both the cookie dough and for dipping the finished cookies
- Coconut or vegetable oil (optional): the oil helps to create a creamer consistency for dipping the cookies in the white chocolate icing
See recipe card for quantities.
Instructions
Whisk together flour, baking powder, baking soda and salt in a medium bowl.
Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand-mixer may also be used)
Add the egg and vanilla extract. Mix on low speed until incorporated.
Add the sour cream. Mix on low speed until incorporated.
Add the flour mixture and mix on low speed until combined.
Add pistachios and white chocolate chips to the mixing bowl. Stir until evenly distributed.
Scoop the dough onto baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie. Bake for 12 - 14 minutes in a 350° F oven.
Place white chocolate chips and coconut or vegetable oil in heat-proof bowl. Microwave at 50% power for 30 seconds. Stir ingredients. Continue to heat at 50% power in 30 second intervals, stirring between each heating, until fully melted.
Dip each cookie halfway into the white chocolate. Place cookies wax paper or a silcone mat. Sprinkle several pistachio pieces over the white chocolate. Allow chocolate to set before serving.
Equipment
I recommend the following equipment when making the Pistachio White Chocolate cookies:
- Hand or stand mixer - The butter and sugars are creamed together to create air pockets which are key to the success of this cookie. This is difficult to achieve if mixing by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Store the pistachio cookies in an airtight container. The cookies stay fresh at room temperature for up to 4 days.
Alternatively, to freeze, wrap the cookies well in plastic or foil and freeze for up to 2 months.
FAQ
Can I make these pistachio cookies gluten-free
More nut cookie recipes
Love nutty cookies and want a few more recipes? Try these:
📋 Recipe
Pistachio White Chocolate Cookies
Equipment
- Hand Mixer or
Ingredients
Cookie Dough
- 1 ¾ Cup All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 6 Tablespoons Unsalted butter
- 1 Cup Granulated sugar
- 1 Large Egg, room temperature
- 1 teaspoon Pure vanilla extract
- ½ Cup Full-fat sour cream
- 1 Cup Pistachios, shelled
- ⅔ Cup White chocolate chips
White Chocolate / Pistachio Topping (optional)
- 1 Cup White chocolate chips
- 1 teaspoon Coconut oil or vegetable oil optional
- ¼ Cup Pistachios, shelled and finely chopped
Instructions
Cookies
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a silcone baking mat.
- Whisk together flour, baking powder, baking soda and salt in a medium bowl.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand-mixer may also be used)
- Add the egg and vanilla extract. Mix on low speed until incorporated.
- Add the sour cream. Mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Add pistachios and white chocolate chips to the mixing bowl. Stir until evenly distributed.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 12 - 14 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
White Chocolate / Pistachio Topping (optional)
- Place white chocolate chips and coconut or vegetable oil in heat-proof bowl.
- Microwave at 50% power for 30 seconds. Stir ingredients. Continue to heat at 50% power for 30 second intervals, stirring between each heating, until fully melted.
- Dip each cookie halfway into the white chocolate. Place cookies wax paper or a silcone mat. Sprinkle several pistachio pieces over the white chocolate. Allow chocolate to set before serving.
Notes
- Storage: place in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Bernice says
Such a great cookie combination. These cookies have so much flavour and bake up so soft and buttery. Great with a cup of tea!
Adriana says
Best pistachio chocolate cookies absolutely loved them!
Beth says
I love how well the white chocolate and the pistachios work together. The flavor is wonderful and the texture is fantastic.
Nathan says
I love how these cookies turned out, the flavor of the pistachios pairs so well with the sweet white chocolate. Thanks for the recipe!