Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. Just reduce the amount of added salt in the recipe, and enjoy the enhanced flavor.

How can I make these cookies gluten-free?

You can substitute the plain flour with a 1:1 gluten-free flour blend, and the cookies should turn out just as delicious!

Why are my cookies spreading too much during baking?

If your cookies are spreading too much, try chilling the dough for longer before baking. This helps maintain their shape.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a few days ahead and keep it in the fridge or freeze it for later use.

How can I store leftover cookies?

Store them in an airtight container at room temperature for up to a week or freeze them for longer storage. Just make sure they’re well wrapped!

Soft Chewy White Chocolate Pistachio Cookies

Description

These Soft Chewy White Chocolate Pistachio Cookies are the perfect blend of sweet and nutty. With golden edges and soft centers, they’re studded with melty white chocolate chips and crunchy pistachios—ideal for cookie lovers looking for something just a little different.

Ingredients

Scale

115g Unsalted butter, melted and cooled slightly
150g Light brown sugar
115g Granulated sugar
1 Large egg, room temperature
1 tsp Vanilla extract
180g Plain flour
1/2 tsp Bicarbonate of soda
1 tsp Salt
200g White chocolate chips
40g Chopped, toasted pistachios (plus extra to sprinkle on top)
Optional: Flaky sea salt for sprinkling on top

Instructions

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined and creamy.
Add the egg and vanilla extract. Mix until smooth and slightly thickened.
In a separate bowl, whisk together the plain flour, bicarbonate of soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the white chocolate chips and chopped pistachios.
Using a cookie scoop or spoon, drop dough balls onto the prepared tray, spacing them about 2 inches apart. Sprinkle extra pistachios and flaky sea salt on top if desired.
Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

Don’t overbake—the cookies will continue to cook slightly on the tray after you take them out.
For extra flavor, toast the pistachios before mixing them in.
The dough can be chilled for 30 minutes before baking for thicker cookies.
These cookies store well in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: white chocolate pistachio cookies, chewy cookies, nutty dessert, soft cookies, cookie recipe, pistachio dessert