If you’re a fan of the rich, nutty flavor of pistachios combined with the sweetness of white chocolate, then these Pistachio Cookies with White Chocolate Chunks and Creamy Pistachio Filling are going to be your new favorite treat! The texture of these is unreal! The edges are crispy and the inside is super chewy which makes them the perfect cookies. The White Chocolate Chunks melt in your mouth as well as the creamy pistachio filling, while the chopped Pistachios give them a crunch and nutty flavor.

Ingredients You’ll Need for the White Chocolate Pistachio Cookies:

• White Sugar & Brown Sugar: The combination of white and brown sugar creates a perfect balance of sweetness. The white sugar helps the cookies spread and gives them a slight crunch, while the brown sugar adds a rich, caramel-like flavor and keeps the cookies soft and chewy.
• Butter (melted, slightly cooled): Melted butter gives the cookies a denser texture and enhances the richness of the dough. Cooling it slightly ensures that it doesn’t cook the eggs when mixed together.
• Baking Soda: This is the leavening agent that helps the cookies rise, giving them a soft and slightly puffy texture.
• Pinch of Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and bringing out the nuttiness of the pistachios.
• Egg (room temperature): The egg binds all the ingredients together, adding moisture and contributing to the cookies’ soft texture. Room temperature eggs blend more easily with the other ingredients, ensuring a smoother dough.
• Vanilla Extract: Just a touch of vanilla adds warmth and depth to the flavor profile, complementing the sweetness of the white chocolate and the earthiness of the pistachios.
• Pistachios: These chopped nuts bring a delightful crunch and a subtle, nutty flavor that pairs perfectly with the sweet white chocolate.
• All-Purpose Flour: Flour provides the structure for your cookies, creating that perfect balance between chewy and crispy.
• White Chocolate: The white chocolate adds a creamy, sweet contrast to the crunchy pistachios, making each bite a delightful combination of flavors and textures.
• Pistachio Cream (for filling or drizzling): This luxurious addition takes your cookies to the next level. Whether you use it as a filling or drizzle it on top, the pistachio cream adds an extra layer of nutty richness that’s simply irresistible.

For making the White Chocolate Pistachio Cookies, you’ll need the following tools:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and a smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

Ingredients:

For the Cookies:

• 55 g (1/4 cup) white sugar
• 90 g (1/2 cup) brown sugar
• 100 g (7 tbsp) butter (melted, slightly cooled)
• 2 g baking soda
• Pinch of salt
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 100 g (3/4 cup) pistachios
• 160 g (1 1/4 cups) all-purpose flour
• 100 g (3/4 cup) white chocolate

For the Pistachio Filling:

• 60 g (1/4 cup) Pistachio cream

Directions:

1. Prepare the Pistachio Cream Filling: Scoop out 10 teaspoons of pistachio cream onto a baking sheet and freeze until solid. This will be the luscious center of our cookies.
2. Preheat Your Oven: Set your oven to 175°C (350°F) to ensure it’s nice and hot when the cookies are ready to go in.
3. Mix the Sugars and Butter: In a large mixing bowl, combine the white sugar, brown sugar, and melted butter. Beat until the mixture is light and fluffy.
4. Add the Wet Ingredients: Incorporate the egg and a splash of vanilla extract into the sugar-butter mixture, and mix until smooth.
5. Combine the Dry Ingredients: Add a pinch of salt, the baking soda, and the all-purpose flour to the mixture. Carefully fold in until almost no streaks of flour remain.
6. Add the Extras: Gently fold in the chopped pistachios and white chocolate chunks, making sure they are evenly distributed throughout the dough.
7. Form the Cookies: Take a portion of the dough and create a small hole in the center. Place a frozen pistachio cream filling inside and cover it with more dough. Place the formed cookies onto a baking sheet lined with parchment paper.
8. Bake: Bake the cookies in the preheated oven at 175°C (350°F) for about 10 minutes, or until the edges are golden brown and the centers are set.
9. Enjoy: Let the cookies cool slightly before indulging. Enjoy the delightful combination of crunchy pistachios, creamy pistachio filling, and sweet white chocolate chunks!

Tips and Tricks:

Tips for the Cookies:

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smoother, well-mixed dough.
• Chop Pistachios Coarsely: Coarsely chop the pistachios to ensure each bite has a good amount of crunch. Avoid chopping them too finely, as larger chunks give the cookies more texture.
• Roast the Pistachios: Lightly roasting the pistachios before adding them to the dough enhances their flavor and adds a nice crunch. Roast them at 175°C (350°F) for about 5-7 minutes, then let them cool before mixing them into the dough.
• Pistachio Cream: You can find pistachio cream in most specialty grocery stores or online. Look for a high-quality brand for the best flavor. If you can’t find pistachio cream, you can make your own by blending pistachios with a bit of sweetened condensed milk until smooth.
• Pistachios: For the best flavor and texture, use raw, unsalted pistachios. You can lightly toast them for added depth of flavor before chopping them for the dough.
• White Chocolate: Opt for high-quality white chocolate bars and chop them into chunks rather than using white chocolate chips. This ensures better melting and distribution within the cookies.
• Chill the Dough: Chilling the cookie dough for 30-60 minutes before baking helps prevent the cookies from spreading too much and ensures a chewy center.
• Add Lemon Zest (Optional): For a fresh twist, try adding a small amount of lemon zest to the dough. The citrus pairs beautifully with pistachio and white chocolate, adding a light, refreshing note.
• Variations: Feel free to experiment with dark or milk chocolate chunks instead of white chocolate, or add a sprinkle of sea salt on top before baking for a sweet and salty twist.

General Tips:

• Don’t Overbake: White chocolate tends to burn easily, so keep an eye on the cookies. Bake until the edges are lightly golden but the centers are still soft. They’ll continue to set as they cool.
• Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookie dough balls (with the pistachio cream inside) and bake them directly from the freezer, adding a couple of extra minutes to the baking time.
• Sprinkle with Sea Salt: After baking, you can sprinkle a bit of flaky sea salt on top of the cookies to create a delightful sweet-salty contrast.

These tips will help you create perfectly textured, flavorful White Chocolate Pistachio Cookies every time!

More Baking Ideas:

• Dubai Chocolate Cookies – Experience a taste of luxury with these rich, spiced Dubai chocolate cookies, combining dark chocolate with exotic flavors.
• Double Chocolate Cookies – For true chocolate lovers, these double chocolate cookies are packed with both cocoa and chocolate chunks for extra decadence.
• Tiramisu Cookies – Get all the flavors of your favorite Italian dessert in a soft, coffee-infused cookie with a creamy mascarpone topping.
• Peanut Butter Chocolate Cookies – Indulge in the ultimate combination of rich chocolate cookies with a gooey peanut butter filling hidden inside!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Whte Chocolate Pistachio Cookies

Author Name

Isabel

Published On

2025-11-06