The Best White Chocolate Pistachio Cookies

And Why You Need to Bake Them Right Now

FEEL GOOD FOOD

Is there anything better than biting into a warm, freshly baked cookie that’s crisp on the edges, soft in the center, and absolutely loaded with melty white chocolate chips and crunchy pistachios? I think not. These cookies are my go-to for when I want to impress guests, treat myself, or let’s be honest, just eat cookie dough straight from the bowl (no judgment here).

White Chocolate Pistachio Cookies have that perfect mix of sweet, buttery decadence and just a hint of nuttiness that makes you feel fancy, even if you’re wearing sweatpants while baking. And trust me, these cookies are easier to make than you’d think. If you’ve been intimidated by the idea of baking cookies that rival the bakery’s, I’m here to tell you—you’ve got this.

But first, let me share a little cookie wisdom: the secret to truly standout cookies is chilling your dough. Yes, I know it sounds tedious to wait a whole day before baking, but hear me out. Chilling lets the flavors develop and the dough firm up so your cookies bake to absolute perfection. If you’re anything like me, you’ll set a timer to chill your dough and then immediately eat half of it anyway. Again, no judgment.

So, grab your mixing bowl, preheat that oven, and let’s make some magic in cookie form.

Why These Cookies Are the Best

These cookies check all the boxes:

Texture: Crisp edges with a soft, chewy center.
Flavor: Sweet white chocolate meets buttery pistachios. Heaven.
Simplicity: You don’t need a pastry degree to nail this recipe.

Plus, they store beautifully (if you can keep them around long enough) and are perfect for holiday gifting, sharing with friends, or hoarding all to yourself.

The Recipe: White Chocolate Pistachio Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Chill Time: Optional, but highly recommended (24-72 hours)
Yields: About 28 large cookies

Ingredients

3 cups (381g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (226g) unsalted butter, slightly cool but soft
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs + 1 egg yolk, at cool room temperature
2 teaspoons vanilla extract
1 1/2 cups (255g) white chocolate chips
1 1/2 cups (210g) chopped pistachios (unsalted or salted—see notes below)

Directions

Preheat and Prep:
If baking immediately, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. If you’re chilling the dough (recommended), skip this step for now.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer on medium-high to beat the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add the Wet Ingredients:
Mix in the eggs one at a time, followed by the extra yolk. Stir in the vanilla extract.
Incorporate the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Use a spatula to fold in the white chocolate chips and chopped pistachios.
Chill (If You Can Wait):
For the best results, wrap the dough in plastic wrap and refrigerate for at least 24 hours (up to 72 hours). This step enhances the flavor and texture, but if you’re in a hurry, you can skip it.
Scoop and Bake:
Scoop dough using a 3-tablespoon cookie scoop and place on the prepared baking sheets, spacing them about 2.5 inches apart. Bake for 11-12 minutes or until the edges are golden brown.
Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Notes

Pistachios: I prefer toasted unsalted pistachios for a more balanced flavor, but if you only have salted ones, use them! The result will have a delicious salty-sweet profile.

Storage: Store in an airtight container at room temperature for up to 3 days (if they last that long). You can also freeze cookie dough balls for fresh cookie anytime you want!

Why You’ll Love This Recipe

There’s something special about homemade cookies. Maybe it’s the way your kitchen smells like a bakery, or the satisfaction of biting into something you made with your own hands. These White Chocolate Pistachio Cookies are the kind of treat that makes people ask, “You made these?!” (and then proceed to eat five in a row).

Bake these White Chocolate Pistachio Cookies, share them with friends (or don’t), and let the magic of buttery, nutty, chocolatey goodness bring joy to your day. Enjoy! 🍪