With a little flaky sea salt. Move over macadamia cookies!!!
These Salted Pistachio White Chocolate Cookies are a literal dream.
They are buttery and chewy with crispy edges and are loaded with the absolutely heavenly combination of sweet creamy white chocolate and fragrant pistachios.
And what exactly makes them better than other cookies you ask? The crowning touch of a little sprinkle of flaky sea salt which may not seem like a big deal, but we did some major taste testing around here and you need to believe me when I say that this little salty sprinkle is key.
You know what else is great about these cookies?
Zero chilling time.
Because around here we often make cookies exactly when the craving strikes which is usually in the evening when there is no time to wait for cookie dough to chill because I have crappy tv to watch and I also need to eat them before my 9pm bedtime.
And so, as with most of my cookie recipes, I will do almost anything to avoid having to wait for cookies to chill.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Pistachio White Chocolate Cookies
Ingredients
- 2 cups flour
- 2 Tbsp milk powder
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup melted butter cooled
- 1/2 cup cane sugar
- 3/4 cup packed light brown sugar
- 2 tsp vanilla
- 1 tsp pistachio extract
- 1 egg
- 3/4 cup pistachios chopped
- 1 cup white chocolate chips
- Flaky salt
Instructions
- Combine the flour, milk powder, salt, baking powder and baking soda in a bowl. Mix well and set aside.
- Add the butter, sugar and brown sugar to a bowl and beat with an electric mixer for several minutes until well combined and fluffy.
- Add in the vanilla extract, pistachio extract and egg. Mix until very light and fluffy.
- Add in the dry ingredients, the pistachios and the white chocolate chips and mix until just combined.
- Bake at 375 for 9-11 minutes.
- Top with a sprinkle of flaky sea salt.
Video
pistachio white chocolate cookies recipe ingredients, tips, substitutions:
Butter – I use salted butter. If you like unsalted you might want to adjust the added salt.
Sugar – I’m often a fan of dark brown sugar, but I like to keep the flavours a bit lighter here so I choose light brown sugar. I also use regular granulated sugar as well.
White Chocolate Chips – I use regular, sweet white chocolate chips, but white chocolate chunks or chopped white chocolate are great options if you’d like your cookies to be a bit more dramatic.
Extracts – use pure vanilla extract. Pistachio extract can be hard to find, and you can omit it (or use pistachio bakery emulsion), but it really does add to the pistachio flavour.
Pistachios – I like roasted, salted pistachios, which I can often find already shelled. I will sit and shell mountains of pistachios if I have to though because it’s worth it.
Flaky Salt – I like Maldon salt or Fleur de Sel, but even flaky kosher salt works well.
Storing – keep them in an airtight container for a few days.
Freezing – these freeze really well. I put them in a single layer in freezer bags and they keep for a few months.
Pistachio White Chocolate Cookies Recipe Variations:
Drizzle Version – melt a handful of white chocolate chips and drizzle on the cooled cookies.
Lemon Version – Add the zest of one lemon into the butter mixture while mixing. You can also use a lemon drizzle on top if you do this… mix powdered sugar with lemon juice and drizzle on the cooled cookies.
Double Chocolate Version – I am not be opposed to throwing in a handful of dark or milk chocolate chips too.
Pistachio white chocolate cookies Recipe, how to make it…
As with all cookies, grab a bowl and mix together the flour, milk powder, salt, baking powder, and baking soda.
In a separate bowl, combine the melted (but not hot!) butter with the granulated sugar and the brown sugar. Start beating with an electric mixer and mix away for several minutes until it’s light and fluffy.
Add in the vanilla extract, pistachio extract (optional but obviously amazing), and the egg. Start mixing again and do not quit until it’s super light and fluffy.
Add in the flour mixture along with the pistachios and the white chocolate. In my experience (which is a LOT), I see no reason to separate these ingredients. I add all these things in at once and mix until it’s all just combined.
Scoop the cookie dough onto a baking sheet (I use a cookie scoop) and bake.
As soon as they come out of the oven, add a tiny sprinkle of flaky salt on top. Less is more here… we’re not eating french fries. You just want a couple little pops of crunchy salt on each cookie.
serving ideas…
- I think these cookies are perfect in the Spring and make such a nice addition to an Easter Brunch or Mother’s Day Brunch spread.
- They are perfect for lunch dessert after my Balsamic, Maple & Black Pepper Strawberry Kale Salad with Pistachios and Parmesan Crisps
- Host a simple and easy, but elegant dinner party by serving these for dessert after my Easy Chicken Orzo Bake with Lemon, Parmesan & Artichokes. Sounds pretty good yes? 🙂
If you like this Recipe let me know what you think in the comments below and please find and follow me on Social Media!
