Chewy cookies with pistachio nuts and white chocolate chips.
Photography Credit:Elise Bauer
This Pistachio White Chocolate Cookie makes delicious use of pistachios, pairing them with white chocolate (or dark, should you so prefer).
The recipe is adapted from one in the Sacramento Bee by Jane Dewey, the wife of a local pistachio farmer. I tweaked the recipe a bit from the original. I prefer using a brick of white chocolate and chopping it into chunks for a more rustic look, but white chocolate chips will do just fine. I also reduced the butter and used kosher salt which gives a spark of contrast to the cookies’ sweetness.
Super chewy and amazingly good, I promise these cookies are keepers!
By the way, almost all of the pistachios grown in America are produced right here in California (we’re a lucky state, we are). It’s a surprisingly labor intensive crop that requires a lot of attention for yields that can greatly differ from year to year.
The crop is relatively new to the U.S.; up until 1976, almost all of the pistachios were imported from Iran until President Carter placed an embargo on the country.
It was then California farmers started to plant the first pistachio trees here in America. Nowadays we can get pistachios from any local market and use their rich, mellow flavors as we please.
Pistachio White Chocolate Chip Cookies Recipe
- 1 cup of unsalted butter, room temperature
- 1 cup of sugar
- 1 cup of dark brown sugar, packed
- 2 eggs
- 2 tablespoons of milk
- 2 teaspoons of vanilla extract
- 2 1/2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of kosher salt (can sub table salt)
- 1 cup of rolled oats
- 1 1/2 cups of coarsely chopped pistachios, raw and unsalted
- 1 1/2 cups of white chocolate chips
1 Preheat the oven to 350°F.
2 Beat the butter and sugars together on high speed for three minutes.
3 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.
4 Combine dry ingredients, add to wet: In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.
5 Fold in the pistachios and white chocolate chips.
6 Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.
7 Bake at 350°F for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.
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White Chocolate Chip Pistachio Cookies
Soft, thick and chewy White Chocolate Chip Pistachio Cookies. The flavors are very festive and that’s what makes them my favorite right now!
Clearly I can’t get enough of pistachio these days. Of course I like them and they are one of my favorite nuts but I also think they are very festive and that’s why I am on pistachio overdrive these days. They were great in these salted caramel pistachio sticky buns and they are equally awesome in these White Chocolate Chip Pistachio Cookies.
This is the only 2 cookie recipe that I made this year. Of course I had plans to make many more but well life came in between. So here I am with my last cookie recipe of this season. These White Chocolate Chip Pistachio Cookies are soft and chewy and festive and perfect for the cookie season.
Do you guys like white chocolate? Honestly I have never been a fan. When I was little, I used to love milk chocolate but then as I grew up, dark chocolate became my favorite and it’s still the same. Dark chocolate is my absolute favorite and nothing can replace it. I think people who really love the flavor of chocolate will always relish dark chocolate more than any other chocolate, isn’t it? So there’s dark, then milk and then white. Yes that’s my order of preference when it comes to chocolates. But my order of preference is not the point here, the point is these thick white chocolate chip pistachio cookies. For these cookies, I would even like the white chocolate!
The cookies have the usual ingredient needed for a soft cookie – cornstarch and brown sugar! Cornstarch acts as a tenderizing agent and prevents gluten formation and brown sugar adds moisture and also lot of flavors! These ingredients are the key to soft cookies and I highly recommend them. One thing that I have noticed in the US is that everyone loves a soft cookies and if that’s what you love too then you would love these white chocolate chip pistachio cookies.
Chilling the dough is mandatory. I recommend chilling for at least 2 hours and if you have time chill overnight. Actually I prefer overnight since the cookies which are chilled overnight don’t spread much and you get these really nice thick and chewy cookies. Also isn’t it super convenient to make the dough a day before and then bake in the morning. Yes makes so much more sense!
I roasted the pistachios a little before adding them, you may add them as such. Also if you aren’t a pistachio fan, you can try macadamia nuts. White chocolate chip and macadamia is such a classic combination and you can hardly go wrong with it. There’s still time to bake cookies and if you are still deciding on what to bake for your friends and family, try these white chocolate chip pistachio cookies! You can’t go wrong with such wonderful flavors!
Pre heat oven to 350 F degrees. Toast the pistachios at 350 for 3-4 minutes and then roughly chop them. Set aside.
In a bowl whisk together all purpose flour, cornstarch, salt and baking soda. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer cream butter with both the sugars till creamy. Add egg and vanilla extract and mix till combined.
Add the flour and mix till combined.
Fold in pistachios and white chocolate chips.
The dough will come together on it’s own (if it doesn’t use your hands to form a dough). Cover and chill for a minimum of 2 hours or preferably overnight.
Once the dough is chilled, make small balls out of it. I used 2 oz of dough per cookie and place them few inches apart on a baking tray.
Bake the cookies at 350 F degrees for 10-11 minutes. Remove from oven and let them stay on the baking sheet for 5 more minutes , then transfer on to a wire rack to cool completely. Enjoy these white chocolate chip pistachio cookies with a glass of milk!
* Replace pistachios with macadamia nuts if you don’t like pistachios.
* Chill the dough for a minimum of 2 hours, I don’t recommend baking these without chilling the dough.
Pistachio Chocolate Chip Cookies
We took the classic chocolate chip cookie, made it more decadent with two types of chocolate, then added pistachios for a nutty and unexpected crunch.
- 1 cup (120g) shelled salted pistachios, divided
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (50g) granulated sugar
- 8 tablespoons (113g) unsalted butter, room temperature
- 1/2 cup (106g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) white chocolate chips or chunks
- 1/2 cup (85g) bittersweet chocolate chips or chunks
Preheat the oven to 350°F. Line two baking sheets with parchment.
In the bowl of a food processor, combine 1/2 cup of the pistachios with the flour and sugar. Process until the nuts are ground and the mixture is an even consistency.
In a large bowl, beat together the butter and brown sugar until smooth and creamy.
Beat in the egg and vanilla.
Scrape the bowl, then add the flour mixture, baking powder, baking soda, and salt, mixing at low speed until the dough comes together.
Stir in the remaining pistachio nuts and chocolate chunks (or chips).
Scoop the dough by the tablespoon onto the prepared baking sheets. Flatten the balls of dough to be about 1/2" thick with the bottom of a glass or your fingers.
Bake for 10 to 12 minutes, until just barely beginning to brown around the edges.
Remove the cookies from the oven and cool them on a rack.
Store cookies in an airtight container on the counter for up to 10 days freeze for longer storage.
Pistachio White Chocolate Chip Cookies
These chewy pistachio white chocolate chip cookies are a delicious sweet treat! Made with pistachio pudding mix, these easy cookies are filled with white chocolate chips and chopped pistachios. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
My sister-in-law makes the best pistachio cookies. I’d rather not admit how many I can eat in one sitting. I always look forward to holidays or other times when we get to see her since she usually brings a batch.
I had a craving for her cookies the other day and since we’re not going to see her anytime soon, I decided it was time to make something similar.
Enter these cookies. While these are different than the ones she makes, we really loved them.
The pistachio flavor is just the right amount and the white chocolate chips are a great compliment.
I added some extra chopped pistachios, which gave a nice bit of crunch to the cookies.
They are really moist – and quite good straight from the oven. I may or may not have burned my mouth since I was a little impatient to let them cool down….
Additional Cookie Recipes You Might Enjoy:
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Healthy Secret Ingredient White Chocolate Pistachio Cookies
Last December, a friend and I exchanged Christmas gifts. Since we live on opposite sides of the country, we sent them by mail instead of swapping in person, and her present for me arrived early, the same day I started wrapping hers and safely tucking the gifts for her in a UPSP box with plenty of soft packing peanuts.
Inside of the box she mailed me, I found two gift bags and a card. I started with the card, and as I peeled open its envelope, I found the cutest little image on the front: a small mouse holding an old-fashioned hand-operated mixer with the words “Maybe somebody was stirring after all…” above the mouse. So perfect for two baking obsessed people like us!
When I flipped open the card, I read her message wishing me a merry Christmas and instructing me what to do with the bags. She told me to wait until Christmas to open one bag, but the other I could open that very minute.
I reached for the second bag and gently tugged out the tissue paper to reveal a big bag of homemade cookies. I smiled and immediately pulled one out, noticing nuts and white chocolate chips and a sprinkling of sea salt, but I couldn’t quite identify the cozy spice smell coming from the cookies. Still, I took a bite…
And fell head over heels in love! Even though I’m not a big fan of nuts in cookies, those homemade holiday ones changed my mind—the nuts paired so well with the sweet white chocolate and warm spices!
And as soon as I figured out the secret ingredient my friend added, I scribbled down the cookies’ description in my recipe brainstorming notebook so I could recreate a healthier version for you! So here they are… Healthy Secret Ingredient White Chocolate Pistachio Cookies!
They’re supremely soft and chewy, even with no eggs or refined flour, and have lots of sweet and warm and cozy and rich flavors. I think they even look a little festive, with their bright green pistachios and white chocolate chips! And even better, they’re only 98 calories!
I actually had to hide these from myself so I’d be able to share them with my family… With how delicious they taste, it was nearly impossible to keep myself from eating the whole batch! ?
Let’s go over how to make these healthy spiced white chocolate pistachio cookies!
You’ll start with white whole wheat flour and secret ingredient . Although the original cookies mainly included one secret ingredient, cardamom, I added it plus a few more… Cinnamon, allspice, and nutmeg! Cardamom is a spice commonly found in chai (my mom’s favorite tea!), and it has a deep richness that makes these healthy white chocolate pistachio cookies so irresistible. I promise it’s worth the purchase! (And you can use it to make these cinnamon rolls and these cookies and this apple crumble and this zucchini bread too!)
And yes… White whole wheat flour actually exists, and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour! Instead, white whole wheat flour comes from a special variety of soft white wheat (hence the name!), whereas regular whole wheat flour is made from a heartier variety of red wheat. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the soft and chewy texture of your healthy spice white chocolate pistachio cookies truly shine!
Next, you’ll need a little bit of melted butter . Just a small amount—only 1 ½ tablespoons! That really helps keep these healthy cookies low calorie… Compared to traditional cookie recipes with a full stick or two of butter! Melted butter does two things: (a) makes your healthy spiced white chocolate pistachio cookies much chewier and (b) makes preparing them and clean-up even easier (no mixer to wash!).
Because I wanted to share these cookies with my entire family, I actually left out the eggs. (My brother is really allergic!) To replace the eggs, you’ll add a few tablespoons of milk . Any kind will work—just make sure it’s at room temperature because cold milk will re-solidify your melted butter!
Then to make your healthy spiced white chocolate pistachio cookies taste just as indulgent as traditional recipes, you’ll add another special ingredient … Extra vanilla extract! Vanilla actually enhances butter’s rich flavor, so adding a bit more than in traditional recipes makes your healthy cookies taste just as rich and buttery!
To minimize the amount of refined granulated sugar, you’ll actually sweeten your cookies with coconut sugar instead. Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts! However, it does not actually taste like coconuts. It has a rich caramel-like flavor similar to brown sugar, and you can often find it on the baking aisle right next to the granulated sugar!
Time for the mix-ins! You’ll use white chocolate chips and chopped pistachios . Again, normally I’m not a big fan of nuts in cookies… But the pistachios tasted absolutely amazing, especially paired with the white chocolate! (Maybe I’m just not a fan of walnuts or pecans in cookies?… But I love them plain or in salads!)
Because the cookie dough is pretty soft and sticky when you first mix together all of the ingredients, chilling the cookie dough is mandatory . Chilling stiffens the cookie dough, which means your cookies won’t spread out into one giant blob on your baking sheet!
But once you transfer your cookie dough to your baking sheet, I still recommend using a spatula to flatten it a bit and shape it into circles. The cookies do spread some, just not a ton, so flattening the cookie dough gives your healthy spiced white chocolate pistachio cookies a spreading “head start!”
And of course, I also recommend saving some white chocolate chips and pistachios to press into the tops of the cookie dough just before sliding your pan in the oven… How pretty does that little finishing touch make these cookies??
I think they look gorgeous… Almost too good to eat! Almost. But not quite. ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy secret ingredient white chocolate pistachio cookies!
White Chocolate Cranberry Pistachio Cookies
White chocolate, cranberry, pistachio cookies…the three traditional Christmas colors wrapped into one incredibly delicious bite!
White chocolate, cranberry and pistachio cookies…..the three traditional Christmas colors wrapped into one incredibly delicious bite! These buttery cookies feature white chocolate, sweet-tart cranberries, and slightly salty pistachio nuts. The flavors work together beautifully to bring you a delightful holiday treat that is a must-add to your Christmas “to bake” list. (Or use dried cherries in the “off season”).
I was trying to think of something Christmasy to make, specifically some cookies. In the meantime my 3 year old asked if we could make some popcorn, and as I reached into the cupboard for the popcorn kernels I noticed a bag of pistachios. Their vibrant green color stood out to me and within a minute I had my Christmasy cookie conceptualized. And so my kids and I ate some popcorn while I quickly whipped up a batch of these White Chocolate Cranberry Pistachio Cookies.
They were the first thing my husband noticed when he came home. Todd claims he doesn’t have much of a sweet tooth. But he’ll gobble up ice cream, Reese’s Pieces, pies, brownies, and cookies, to name a few. Kind of like, “I don’t really crave sweets…except for this and that and this and that and this and that.” Yes, whatever you say, dear.
And so I made a batch of these cookies and no sooner did I exit the kitchen and walk back in again than several cookies were mysteriously missing. And then of course came that all-to-predictable comment, “Now you know I don’t really crave sweets, but these you can make any time!” I just smiled.
Let’s whip up a batch, shall we?
First cream the softened butter and the sugars. Beat for several minutes until fluffy and pale – this step is important to achieving the perfect texture.
Add the egg and vanilla extract.
In a separate bowl sift the flour and baking soda. If you’re using unsalted pistachios, add 1/4 teaspoon salt.
Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined.
Stir in the white chocolate chips, dried cranberries (or cherries) and pistachio nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Pistachio Chocolate Chip Cookies – A Yummy Twist on a Classic
On top of the pistachio pudding mix, another thing that sets these cookies apart is the addition of the cream cheese. This helps add to the consistency, essentially making pistachio cream cookies! While there aren’t too many ingredients, they are just unique enough that the combination creates a pistachio cream cheese cookies recipe that you won’t soon forget.
One thing I noticed with these cookies, was that they are better once they cooled completely so that the chocolate doesn’t overpower the pistachio flavor. These are perfect cookies to make ahead of time to take with you to all your holiday parties!
For another delicious chocolate chip cookie recipe, try out our heart-throb Chocolate Chip Cookies!
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Cranberry Pistachio White Chocolate Cookies
Cranberries, white chocolate chips and pistachios all in a perfectly chewy cookie!
- 2-¼ cups Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Brown Sugar
- ½ cups Sugar
- 1 cup Butter, Room Temperature
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 1 cup White Chocolate Chips
- ½ cups Dried Cranberries
- ½ cups Pistachios Nuts Meat
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, or in a large bowl with an electric mixer, mix sugars until thoroughly combined. Mix in butter until thoroughly combined, scraping the sides of the bowl occasionally.
Beat in eggs, again scraping down sides occasionally, until thoroughly combined. Beat in vanilla.
Slowly add the flour mixture into the creamed mixture ½ cup at a time. When fully combined, stir in the white chocolate chips, dried cranberries and pistachios.
Using your preferred size cookie scoop, scoop the dough onto a parchment paper- or Silpat-lined baking sheet, spacing each cookie about 2 inches apart.
Bake for 21 minutes, or until golden brown. Remove pan from oven. Remove them from the cookie sheet after allowing the cookies to rest for one minute. Transfer to a cooling rack to complete cooling.
Perfect Pistachio Cookies
You know I love a good cookie recipe. I basically built my whole business around my cookie obsession. I mean find what you love, right? Anyhow, over the coarse of the almost TEN YEARS I feel like I have perfected the art of the cookie. At least, I have perfected MY version of the perfect cookie. Chocolate Chip, Snickerdoodle, White Chocolate…yep, I’ve made them all hundreds of times. So coming up with new, and interesting cookie recipes over the last few years has gotten a little tougher. I have to get more and more creative…which is cool, I’m all about a challenge.
Anyhow, that brings me to today’s (delicious) recipe, Salted Honey Pistachio Cookies. I generally am a no-nut kinda gal…especially in cookies. I do make an exception from time to time, though. And pistachios are the perfect excuse to go nuts in.
These easy pistachio cookies are packed with flavor! I browned the butter, so there’s that. I also included coarse sea salt and honey to give them a different type of sweetness. AND white chocolate, because why not. You could also, certainly, use dark chocolate chips or semi-sweet chips in these cookies. Yes, totally.
When you brown the butter, just let it cool for a bit. You don’t want it to be piping hot.
And the coarse sea salt throughout the cookie adds little pockets of salty. If you don’t love this, go ahead and sub out the coarse sea salt for kosher salt.
Also, make sure not to over-bake these. The key to getting an extra soft cookie is to take them out of the oven slightly underdone and allow them to “carry over” cook on the pan for a few minutes on the baking sheet before cooking them on a wire rack.
I love the extra flavor the browned butter and honey give to these cookie to make them really unique!