White Chocolate Pistachio Cookies

Creamy white chocolate chunks and crunchy pistachios come together in a buttery, chewy bite that's tough to resist. Every cookie brings a mix of sweet and salty, soft and crisp—easy for anyone to pull off. That lovely snap from pistachios mixed with melting chocolate chips is a game changer, making your batch feel a little fancier than the usual ones.

I whipped up these cookies for a holiday bash, and folks wouldn't stop asking how I made them. The pistachios really take them way past basic chocolate chip cookies. My husband, who usually doesn't touch sweets, grabbed three without blinking!

Tasty Cookie Essentials

• 80g pistachios, chopped (unsalted): Gives an earthy crunch in every mouthful.
• 150g white chocolate chips: Scattered through the dough for creamy, sweet surprises.
• ¼ teaspoon sea salt: Rounds out all those flavors and adds a little bite.
• ½ teaspoon bicarbonate of soda: Makes sure your cookies puff up just right.
• 260g plain flour: Lays down the cookie base and holds things together.
• 1 teaspoon vanilla extract: Brings all the flavors closer.
• 1 medium egg: Binds it all so your cookies don't fall apart.
• 200g light brown sugar: Locks in moisture and gives that caramel-y chew.
• 170g unsalted butter (softened): Lends richness and keeps the cookies luscious.

Simple Baking Steps

Chill and Cool:

After baking, give your cookies 5 minutes to sit on the sheet. Then slide them onto a rack to let cool all the way.

Baking Fun:

Bake 10–12 minutes until the edges are a lovely golden and the centers are still just a bit soft—perfect balance right there.

Dough Scooping:

Scoop the dough (a 5cm scoop works well) onto your trays, leaving plenty of space for them to spread in the oven.

Mix-Ins:

Fold in your pistachios and chocolate chips gently, just enough to spread them all through the dough.

Flour Mix:

Sift in the flour, salt, and bicarb, and mix lightly—don't work it too much or your cookies get tough.

Wet Stuff:

Pop in the egg and vanilla next. Beat until it's all smooth and glossy.

Butter-Sugar Start:

Beat the softened butter with brown sugar for about two minutes—aim for lighter color and a fluffy look.

Oven Ready:

Switch on your oven to 180°C (350°F, or 160°C fan). Line up two baking trays with parchment for easy cleanup.

Pin it

Pistachios have always been my number one nut to bake with. When I was little, my grandma made pistachio shortbread, and these cookies remind me of those cozy afternoons. The green they add to baked goods is subtle but pops, and I just love how they look and taste.

Great Mixes

A cold glass of milk goes hand-in-hand with these cookies—it cuts the richness and feels classic. Want something grown-up? Try them with a splash of dessert wine or a shot of coffee liquor. They shine as part of a dessert board with some berries and cheese, making for an epic ending to dinner.

Fun Switch-Ups

Play with your chocolate stash—go for milk chocolate to sweeten things up, or grab dark chocolate for a deeper flavor. Mix in tart dried cranberries or a little orange zest for fresh zing with the pistachios. If you have gluten-free friends, swap in your favorite cup-for-cup GF flour. Texture barely changes.

Keep Them Fresh

Store cookies in a cookie tin or sealed box at room temperature and they'll stay yummy for four or five days. Need to keep them longer? Stack them in layers with baking paper and freeze for up to three months. You can also scoop the dough out, flash freeze on a tray, then bag ‘em for cookies on demand—just bake straight from frozen and give them an extra minute or two.

Pin it

These white chocolate pistachio cookies have become my go-to treat, whether the crowd is big or small. The different flavors and textures really leave an impression—you won't find plain, basic cookies here. They're a win all year round, perfect for family hangouts or if you want to impress at a fancy dinner.

Frequently Asked Questions

→ Is it okay to switch the white chocolate to dark chocolate in these cookies?

Sure, go ahead and swap in dark chocolate chips instead of white if that's your style. You can use any chocolate you want here.

→ How do I keep these cookies fresh after making them?

Put them in any airtight container and they'll stay good at room temp for four or five days. You can even freeze them for up to three months.

→ Can I bake these as gluten-free?

Definitely. Just use your favorite gluten-free flour in place of the regular. They might feel a bit different but they'll be super tasty.

→ What should I do if I don't own a cookie scoop?

No scoop? Just use a tablespoon to roll out the dough. Try to make them about 1.5 inches round so they're all even.

→ Can I prep the dough in advance?

Yup, toss the dough in the fridge for up to three days if you want to bake later. Or freeze balls of dough and bake straight from the freezer—just add a minute or two to your timer.

→ What’s the point of putting cornflour in the dough?

Cornflour makes the cookies softer and gives them that awesome chewy middle.