Description
These Pistachio Cookies are a delightful blend of rich butter, crunchy pistachios, and optional sweet white chocolate chips. Perfectly soft and chewy with just the right amount of crisp edges, these cookies make a fantastic treat for any occasion or a cozy snack with your favorite hot beverage.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
Optional Add-ins
- 1/2 cup white chocolate chips (optional, for added sweetness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes about 3-4 minutes with a mixer at medium speed.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Incorporate Mix-ins: Fold in the roughly chopped pistachios and the white chocolate chips if using, distributing them evenly throughout the dough.
- Portion the Dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow spreading.
- Shape the Cookies: Gently press the dough balls down slightly to flatten them, which helps them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn golden brown. The centers may look slightly soft but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
- Serve: Enjoy these delicious pistachio cookies with a cup of coffee or tea for a perfect snack or dessert.
Notes
- For extra crunch, toast the pistachios lightly before chopping and folding into the dough.
- White chocolate chips are optional but add a lovely sweetness and contrast to the nutty pistachios.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Do not overbake; cookies will continue to firm up after removing from the oven.
