White Chocolate Pistachio Cookies Recipe

Name: White Chocolate Pistachio Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Butter, Softened (You Can Probably Get Away With Using Less But We Wanted Them Really Buttery); 3/4 cups Sugar; 1/2 cups Brown Sugar; 2 Tablespoons Milk; 1 teaspoon Vanilla Extract; 1/2 teaspoons Almond Exctract; 1 whole Egg; 1-3/4 cup All-purpose Flour; 1 teaspoon Salt; 3/4 teaspoons Baking Soda; 1 cup White Chocolate Chips (I Used Ghirardelli); 1/2 cups Roughly Chopped Pistachios

Servings: persons

3/4 cups Butter, Softened (You Can Probably Get Away With Using Less But We Wanted Them Really Buttery)
3/4 cups Sugar
1/2 cups Brown Sugar
2 Tablespoons Milk
1 teaspoon Vanilla Extract
1/2 teaspoons Almond Exctract
1 whole Egg
1-3/4 cup All-purpose Flour
1 teaspoon Salt
3/4 teaspoons Baking Soda
1 cup White Chocolate Chips (I Used Ghirardelli)
1/2 cups Roughly Chopped Pistachios

1
Preheat oven to 350u00b0F. Line baking sheets with parchment paper.
2
Cream butter and sugars together. Add milk, extracts, and egg. Mix well.
3
In a separate bowl combine flour, salt, and baking soda. Slowly add flour mixture to butter mixture and mix until well incorporated.
4
Gently fold chocolate chips and nuts into dough. Form balls about 1 tablespoon each and lightly flatten (just about halfway down). Be sure to leave room between cookies because they will spread as they bake.
5
Bake in the middle rack for 10-15 minutes. 10 minutes will yield softer cookies, 15 minutes for more crisp cookies. We baked ours for 12 minutes and they were crispy on the outside and soft in the centers.
6
Transfer to cooling rack. Once cooled, store in an airtight container.

925

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Butter, Softened (You Can Probably Get Away With Using Less But We Wanted Them Really Buttery), 3/4 cups Sugar, 1/2 cups Brown Sugar, 2 Tablespoons Milk, and more.

Yes, White Chocolate Pistachio Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Pistachio Cookies

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