Pistachio White Chip Cookies

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Take your cookies to the next level by including white chocolate and other nuts that compliment and enhance the pistachio flavor. The chewy interior and crispy edges create the perfect balance in every bite, making them utterly irresistible. These would make a great treat for St. Patrick's Day or on a Christmas cookie tray!

Why This Pistachio White Chip Cookie Recipe Works

• Including other nuts compliments the pistachio flavor.
• Adding the white chocolate gives them that sweet and salty flavor profile that is simply irresistible.
• Everyone will be asking you to bring these cookies time and time again as they are irresistible from all that nutty flavor.
• These cookies are easy enough to make by hand so no need to pull out your big mixer.

Recipe Ingredients

All-purpose flour - Provides structure . All-purpose yields the best texture for these cookies.

Instant pistachio pudding mix - Enhances the pistachio flavor, the green color, and the fluffiness of the cookie.

Salt - Balances the sweetness. If using salted butter, decrease the amount of salt used.

Baking soda - Keeps the cookies tender.

Butter - Room temperature, unsalted is best, salted butter can be substituted but the amount of salt used in the recipe will need to be decreased.

White granulated sugar - Adds sweetness to the cookies.

Brown sugar - Adds sweetness and moisture to the cookies.

Egg - Acts a binder to hold everything together.

Almond extract - Lends nutty flavor.

White chocolate chips - Add smooth creaminess and a little sweetness to the cookies and balances out the nut flavors.

Pistachios - The star of the show. Provide that great pistachio nut flavor and a little crunch.

Almonds - Adds to the nutty flavor and crunchiness.

Macadamia nuts - Adds to the nutty flavor and crunchiness.

Green food coloring - Provides a pretty, vibrant color. Can be omitted if desired.

How to Make Pistachio White Chip Cookies

Toast the Nuts

Preheat oven to 400 degrees Fahrenheit.

Place the pistachios, almonds, and macadamia nuts on a cookie sheet and toast for about 5 minutes. Be careful not to over cook as they can burn easily.

Once cooled, coarsely chop the nuts and put aside.

Make the Cookies

Preheat oven to 350 degrees Fahrenheit. Use a nonstick cookie sheet pan, no need to grease since the cookies contain plenty of butter.

In a large bowl, combine softened butter, white sugar, and brown sugar and cream together until light and fluffy.

Add egg and almond extract and stir to combine.

Add green food coloring (2-3 drops) until desired color is reached.

In a separate bowl combine flour, salt, baking soda, and instant pistachio pudding mix.

Add flour mixture to the wet mixture a little at a time, stirring to incorporate it all into the dough. Repeat until all the flour mixture is gone.

Add the toasted, chopped nuts and white chocolate chips. Fold in until evenly dispersed into the dough.

Using a three-teaspoon scoop scoop dough and place on a cookie sheet about an inch apart to allow room for the cookies to expand as they bake.

Bake for 10 minutes or until the edges are browned and the centers are slightly underdone.

Remove cookies from the oven and place on a trivet to cool.

Once the cookies are cool move them to a cooling rack.

Once completely cool place the cookies in a food storage container lined with parchment paper.

Cookies should last about a week.

Recipe Notes and Tips

• Make sure that the eggs and butter are at room temperate and softened (not melted) so that they blend in easily with the other ingredients.
• If the butter is too cold it can cause the dough to look clumpy and can provide inconsistent results.
• If the butter is melted it will cause them to spread too thin and make for thin crispy cookies.
• Adding the flour in batches allows for the wet ingredients to fully absorb the dry ingredients making for a smooth consistency.
• Adding all the flour at once can create pockets of dough that are not thoroughly mixed and result in unpleasant and inconsistent results.
• Nuts can be chopped by hand, I usually use the food processor to make the job quicker and easier. It will also provide you with more uniform pieces.
• Toasting all the nuts helps to deepen their flavor.

How to Serve Pistachio White Chip Cookies

Serve 1-2 cookies per person. Pairs well with a glass of milk.

These cookies would be a great dessert for St. Patrick's Day or beautiful on a Christmas cookie tray!

How Long do Pistachio White Chip Cookies Last

• Typically the cookies will last about a week.
• No need to refrigerate, cookies can be stored at room temperature.
• Cookies will last for about 4 days if they are stored in a tightly sealed food storage container. This keeps them from drying out.
• If they do get a little dry after a few days, add a slice of bread to the container. The cookies will absorb the moisture from the bread allowing them to remain nice and soft, the bread will be hard and can be discarded.

How to Freeze Cookies

• Place cooled cookies on a lined baking sheet in a single layer making sure that they do not overlap. Otherwise the cookies will freeze together and it will be difficult to take apart.
• Place pan in the freezer for about 2-3 hours or until cookies are frozen.
• In a freezer bag or food storage container add cookies. Label and date and place back in the freezer. Cookies should thaw in about 2-3 hours time.
• This same process can be done before baking the cookies as well. Just place your unbaked cookies in a line sheet pan and follow the same process. Baking time may need to be adjusted since the cookies will be frozen.

What if My Cookies Turn-out Flat or Spread Too Much?

If your cookies are turning out flat it could be a couple things causing this.

• Your butter could be too warm. Try chilling your dough in the refrigerator for an hour or so and try baking again. This will allow the butter to firm up so that they do not spread as much.
• You may need more flour. If your dough is too loose it can cause cookies to spread. Make sure to get down to the bottom of your bowl when mixing so that all ingredients are combines and distributed equally throughout the dough. Then scoop out cookies and bake as you normally would.
• You may be using the wrong type of pan.
• Dark coated pans or ceramic pans can cause cookies to brown too quickly on the bottom.
• Thin sheet pans can cause browning on the bottom or cookies to spread more since they are so thin it doesn't allow for even baking.
• Try a non-stick double layer sheet pan that has air between the two layers of metal. This will allow for even browning and cooking.

More Pistachio Recipes

For more pistachio recipes check out my pistachio layered dessert.