These white chocolate pistachio cookies are such a festive Christmas cookie recipe. They’re studded with chopped green pistachios and white chocolate chips then dipped in white chocolate to make them look just as good as they taste.
Happy day 3 of Christmas cookie week! I’m sharing a new Christmas cookie recipe every day for the next week. In case you missed the first 2 days here’s a quick recap:
These two have been a huge hit among family and friends and I even have them stored in my freezer right now to give away as gifts. The recipe today is no different!
It’s a little more sophisticated in my opinion. Because we’re fancy. So they will totally impress everyone with their look and flavor! But I also just love the flavor combination.
A pistachio is nutty and salty and the perfect addition to a cookie. The white chocolate goes so well with nuts so I knew I had to add a few in there. And then dip half of the cookie in it. Only seemed right.
Wait until you make these! You will be in love. They just remind me of the holiday with their color and nuttiness.
How to Make White Chocolate Pistachio Cookies
The base of this cookie is a simple cookie recipe. Think like you’re making a chocolate chip cookie, but instead we’re going to add white chocolate chips and pistachios.
You’ll cream the butter and sugar together then add the dry ingredients. From there you’ll toss in the white chocolate and pistachios and mix well until combine. Chill, scoop, bake and you’re done!
To make them look extra delicious I like to save a few white chocolate chips and add them to the top of the cookie when they come out of the oven. For these I also dipped half of the cookie in melted white chocolate and sprinkled the half with crushed pistachio to make it look even better.
I love the way the look of them turned out! They look super fancy but they’re super easy to make. WIN-WIN.
I hope you loved day 3 of cookie week as much as I did! Don’t forget to grab by 6 cookie tips for perfect cookies every time. And keep following along to see how the rest of the week turns out!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- 1 cup shelled and crushed pistachios
- 8 ounce white chocolate baking bar, for dipping
- extra crushed pistachios
- In a medium bowl, whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
- In a large bowl using stand mixer fitted with a paddle attachment or a hand mixer, beat the butter, granulated sugar, and brown sugar together on high speed until completely smooth and creamy, 2-3 minutes. Do not skip this step. Beat in the eggs and vanilla extract on high speed, scraping down the sides of the bowl as needed.
- Slowly mix the dry ingredients into the wet ingredients until combined. Slowly beat in the white chocolate chips and pistachios. Cover dough plastic wrap and chill in the refrigerator for 1 hour or up to 3 days.
- Once chilled, remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes to soften a bit so it's easier to roll.
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mats and set aside.
- Scoop each cookie dough into 1-2 tablespoon size balls and arrange on the prepared baking sheet about 3 inches apart. Bake for 11-13 minutes until just set and golden brown on the edges.
- Allow cookies to cool for 5 minutes on the baking pan then transfer to a wire rack to cool completely.
- While they're cooling, Place another large piece of parchment paper out and set aside. Melt the white chocolate baking bar on the stove over medium-low heat or in the microwave in 30-second increments until smooth. Transfer to a taller bowl or wide cup and dip half of each cookie into the white chocolate then place on the prepared parchment paper. Sprinkle with crushed pistachios and place in the refrigerator or freezer to set.
- Baked cookies or cookie dough stay good covered in an air tight container in the freezer for up to 3 months.
This recipe was adapted from Sally’s Baking Addiction.