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
- 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 (3 ounces)
- 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.
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