Pistachio White Chocolate Cookies
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.
Equipment
- Electric mixer hand- or stand-mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
- Cookie Scoop optional
Ingredients
Cookie Dough
- 1 ¾ Cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 6 Tablespoons Unsalted butter softened
- 1 Cup Granulated sugar
- 1 Large Egg room temperature
- 1 teaspoon Pure vanilla extract
- ½ Cup Full-fat sour cream room temperature
- 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℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside for later.1 ¾ Cups All-purpose flour, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
- Using a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 4 minutes. Scrape down the sides of the bowl as needed. (You can also use a hand mixer if preferred.)6 Tablespoons Unsalted butter, 1 Cup Granulated sugar
- Add the egg and vanilla extract. Mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.1 Large Egg, 1 teaspoon Pure vanilla extract
- Add the sour cream. Mix on low speed until fully incorporated.½ Cup Full-fat sour cream
- 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.1 Cup Pistachios, shelled, ⅔ Cup White chocolate chips
- Use a cookie scoop to portion about 1 ½ tablespoons of dough per cookie onto prepared baking sheets. Leave around 2 inches of space between each scoop to allow the cookies to spread evenly while baking.
- 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.1 Cup White chocolate chips, 1 teaspoon Coconut oil or vegetable oil
- 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 silicone mat. Sprinkle several pistachio pieces over the white chocolate. Allow chocolate to set before serving.¼ Cup Pistachios, shelled and finely chopped
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
Calories: 208kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 21mgSodium: 85mgPotassium: 121mgFiber: 1gSugar: 16gVitamin A: 159IUVitamin C: 0.5mgCalcium: 45mgIron: 1mg
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