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Easy white chocolate and pistachio cookies with a white chocolate chip and pistachios chopped throughout – so good and so easy.

Say hello to your new favourite cookie obsession, the white chocolate and pistachio cookies. These are gloriously delicious, so easy to bake and are just incredibly moreish.

Cookies

I have a general obsession with cookies and you can tell when you look at my blog. My chocolate chip New York city cookies are the most popular recipe on my blog these days, along with all of my other cookies such as my triple chocolate NYC Cookies, or even my funfetti cookies.

There is something about being able to really easily mix together a cookie dough, portion out the cookies and bake. You can be eating a cookie in 30 minutes realistically and I think that’s just perfect. I want to be able to satisfy my sweet craving as soon as possible.

So after so many endless amounts of cookie recipes posted onto this blog, I wanted to post one of my personal favourites that I realised I have never posted before. It’s a recipe that continues my pistachio obsession, and I adore it… these white chocolate pistachio cookies are just HEAVENLY.

White chocolate

When it comes to white chocolate, I use it a lot in my baking. In my blondie recipes, in my cheesecakes, in my cakes and so on. White chocolate is a versatile ingredient that is commonly used for so many different things, but I just adore it. Don’t get me wrong, I LOVE eating dark chocolate, and that is probably my favourite, but in a bake?! White chocolate just comes alive.

I tend to use this white chocolate in my baking, as I bulk buy lots and lots throughout the year as I get through so much recipe testing all of the time. However, if you just want to use the cheapest supermarket own chocolate that also works, and there is no judgement from here. I think as long as it’s white chocolate, it’ll work.

For a cookie like this, I use callets, so I don’t have to chop them up, but if you choose to use a bar of chocolate, just chop it into large chip size, or even use supermarket chocolate chips (but these generally work out more expensive) – it’s whatever you want.

Also, you don’t have to even use white chocolate for these white chocolate pistachio cookies. I have made them with milk chocolate, and I have made them with dark chocolate, and whatever you prefer will work wonderfully.

Pistachio

Pistachios as just a 10/10 in my book when it comes to flavour, and I adore them. They are a bit of an expensive nut, but they are SO GOOD. I have an addiction to the Caffè Nero iced pistachio latte as of late, so much so I had to buy a bottle of syrup off of them to have at home. I just adore anything pistachio flavoured.

Generally, I find that most people I know are also just as in love with it, so these cookies are for all of you. I tend to use the unsalted and deshelled pistachios that I find in the baking aisle, near all of the nuts and dried fruits. They are much easier to use, unless you fancy de-shelling quite a few pistachios.

I like to chop my pistachios down slightly before baking as the smaller bits go throughout the cookies really well, and you can easily do this carefully with a knife, or with a pestle and mortar; any method works well to crush them down.

My pistachio obsession continues with my white chocolate and pistachio blondies, or even my white chocolate and pistachio cake… they’re just gloriously deliciously, but these beauties are my new favourite.

Cookie dough

This recipe is so similar to my other cookies, especially my white chocolate macadamia cookies, but that’s because the cookie dough works. I never want to mess with a cookie dough or recipe that works so here you go…

Butter – For this sort of bake, you can use a block butter, or a baking spread.
Sugar – I went for all light brown sugar as I like the flavour, but you can swap all or part of it for white granulated sugar like in my other cookie bakes
Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of in this cookie recipe
Vanilla – Optional, but adds a delicious flavour.
Flour – Plain flour is the best so you don’t get a cake like cookie
Raising agents – For these, I use bicarbonate of soda which is classic for a cookie bake. Baking powder is different.
Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter
Chocolate chips – I used white chocolate chips
Pistachios – chopped, unsalted and deshelled.

Baking

When it comes to making and baking these cookies, it is incredibly easy and suitable for everyone. I do tend to use my stand mixer with my beater attachment, partly because I am lazy, partly because it’s easier. However, you can 100% make these without using a stand mixer like I do.

Start by mixing together the butter and sugar until creamy and combined, then add the egg and vanilla. This will make a bit of a thick wet mixture. You then want to mix in the flour, bicarb and salt, and mix until combined. If you are making the cookie dough by hand, add the flour slower so it’s easier to incorporate.

Add the white chocolate chips and pistachios and mix through until they’re distributed evenly, and then you can portion the cookies onto a tray. I use this 5cm cookie scoop to portion the cookies because it’s SO easy, and the recipe makes 15-18 cookies. You can use this recipe for NYC Style cookies if you fancy, just follow the method on the NYC posts.

Tips & Tricks

These cookies last 4-5+ days at room temperature
These cookies can freeze for 3+ months
You can make these a chocolate based cookie by removing 50g of plain flour and replacing with 35g of cocoa powder
You can swap the white chocolate to any other chocolate
I use this cookie scoop for my cookies
I use these large baking trays
I use this white chocolate