Description
Delight in these homemade Pistachio Cookies, featuring a perfect balance of buttery richness, crunchy chopped pistachios, and optional sweet white chocolate chips for an extra touch of indulgence. These cookies have a soft center with lightly golden edges and are easy to make, ideal for sharing with friends and family or enjoying alongside 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
- 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 using a mixer or whisk until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, beating until everything is thoroughly blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the rising agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can cause tough cookies.
- Fold in Pistachios and Chocolate Chips: Gently fold in the chopped pistachios and white chocolate chips (if you’re using them), making sure they’re evenly distributed throughout the dough.
- Portion the Dough: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet. Leave about 2 inches between each to allow for spreading during baking.
- Flatten Dough Slightly: For a more uniform cookie shape, gently press down the dough balls to slightly flatten them, which helps in even baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be golden brown while the centers remain soft, as they will firm up upon cooling.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for best texture.
- Serve and Enjoy: Enjoy these pistachio cookies fresh with a cup of coffee or tea for a delightful treat.
Notes
- Optional white chocolate chips add sweetness and complement the nutty flavor of pistachios but can be omitted for a less sweet cookie.
- For easier dough handling, chill the dough for 15-20 minutes before scooping if you prefer thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Use parchment paper or silicone mats to avoid grease and facilitate easy cleanup.
