Pistachio Cookies Recipe
I absolutely adore this recipe because the combination of nutty pistachios and sweet white chocolate makes each cookie irresistibly delicious and perfect for satisfying my sweet tooth. Plus, there’s something so comforting and nostalgic about baking cookies from scratch, and these treats always make my kitchen smell heavenly!
What I really adore about these Pistachio Cookies is their sweet-nutty flavor balance. They’re rich, courtesy of 1 cup of unsalted butter and a combination of granulated and light brown sugars.
The pistachios are chopped coarse enough to provide a pleasing texture, and there’s enough vanilla in the mix to make it sing.
Ingredients
Butter (unsalted): Supplies richness and a creamy texture, which are essential for cookies to have a moist crumb.
Sweet, yes, but also with something more: crispy, chewy, or—if you happen to inhale as you bite obliviously into fresh chocolate chip cookies—crystally.
Granulated sugar is a fundamental building block in the cookies we made and ate this week.
Brown sugar lends a touch of molasses flavor to moist, tender cookies.
All-purpose flour: the basic ingredient that provides the structure with carbs.
Pistachios: Contributes protein, fiber, and a nutty crunch; abundant in good fats.
Optional sweetness and creamy texture provide contrast in white chocolate chips.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 1 cup white chocolate chips (optional)
Instructions
1. Set your oven to 350°F (175°C) to preheat. Then, take a baking sheet and line it with parchment paper.
2. In a big mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat them together until the mixture is light and fluffy.
3. Incorporate the eggs individually, ensuring they are thoroughly mixed in before adding the next one. Then fold in the vanilla extract.
4. In another bowl, blend well the all-purpose flour, baking soda, baking powder, and salt.
5. Slowly mix the dry ingredients into the wet ingredients until they are just combined.
6. Incorporate the chopped pistachios and, if you’re using them, the white chocolate chips, so that they are evenly spread throughout the mixture.
7. Using a tablespoon, scoop out portion-sized dough and place it on the prepared baking sheet. Space these mounds of dough about 2 inches apart. On the baking sheet should be placed mound after mound of spaced dough, somewhat resembling a cookie dough army ready for the oven.
8. Preheat the oven to the required temperature. Then, bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes. After they have cooled for a short while, move them to a wire rack to finish cooling.
10. Pistachio cookies can be kept at room temperature for up to a week; just be sure to store them in an airtight container. You can enjoy them fresh, or toasted for a couple of minutes and served with ice cream.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Tablespoon (for scooping dough)
11. Wire rack
FAQ
- Q: Can I use salted butter instead of unsalted butter?Yes, you can use salted butter; however, it’s best to consider omitting the 1/2 teaspoon of salt to maintain a good flavor balance.
- Q: Can I substitute the pistachios with another nut?Certainly! Chopped almonds or walnuts would serve as suitable substitutes, but the flavor profile will shift a bit.
- Q: How do I store the pistachio cookies?A: Keep them in a container that does not let air in at room temperature, and they will be fresh for a week. Put them in the freezer, and your freshness window extends to three months.
- Q: Is there a way to make these cookies gluten-free?A: Yes, you can substitute gluten-free all-purpose flour for regular flour. Be sure to use one that your chosen blend is meant for baking.
- Q: What if I don’t have light brown sugar?A: Dark brown sugar can be used in its place, though it will add a slightly richer, molasses-like depth to the flavor.
- Q: Can I omit the white chocolate chips?Certainly! The cookies will still be delicious without them, focusing more on the pistachio flavor.
- Q: How do I know when the cookies are done baking?A: The cookies are ready when the edges are golden brown, and the centers are still soft to the touch. They will firm up as they cool.
Substitutions and Variations
For a non-dairy alternative, substitute the 1 cup of unsalted butter with either 1 cup of vegan butter or 1 cup of coconut oil.
To change the flavor, use almond extract instead of the 2 teaspoons of pure vanilla extract. Remember to use only 1 teaspoon of almond extract because its flavor is stronger.
You can use 1 cup of coconut sugar instead of the 1 cup of granulated sugar called for in the recipe for a deeper flavor.
If you would rather, you can substitute 1 cup of light brown sugar with 1 cup of dark brown sugar, and in so doing, you will replace the 1 cup of light brown sugar with 1 cup of dark brown sugar that has a richer taste of molasses.
Replace 1 cup of white chocolate chips with dark chocolate chips or chopped dried cranberries for a tart contrast with the pistachios.
Pro Tips
1. Chill the Dough: For even better texture and to prevent spreading, chill the cookie dough in the refrigerator for at least 30 minutes before baking.
2. Use Fresh Pistachios: Ensure that the pistachios are fresh for the best flavor. You can taste them before adding to the dough to check their freshness.
3. Room Temperature Eggs: Make sure your eggs are at room temperature to help them incorporate more smoothly into the butter-sugar mixture, resulting in a better-emulsified dough.
4. Rotate During Baking: If you notice uneven baking, rotate the baking sheet halfway through the baking time. This helps ensure that all cookies bake evenly.
5. Experiment with Toppings: For added texture and flavor, try sprinkling a small pinch of sea salt on top of the cookies just before baking. This will enhance both the pistachio and white chocolate flavors.
Pistachio Cookies Recipe
My favorite Pistachio Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Tablespoon (for scooping dough)
11. Wire rack
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 1 cup white chocolate chips (optional)
Instructions:
1. Set your oven to 350°F (175°C) to preheat. Then, take a baking sheet and line it with parchment paper.
2. In a big mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat them together until the mixture is light and fluffy.
3. Incorporate the eggs individually, ensuring they are thoroughly mixed in before adding the next one. Then fold in the vanilla extract.
4. In another bowl, blend well the all-purpose flour, baking soda, baking powder, and salt.
5. Slowly mix the dry ingredients into the wet ingredients until they are just combined.
6. Incorporate the chopped pistachios and, if you’re using them, the white chocolate chips, so that they are evenly spread throughout the mixture.
7. Using a tablespoon, scoop out portion-sized dough and place it on the prepared baking sheet. Space these mounds of dough about 2 inches apart. On the baking sheet should be placed mound after mound of spaced dough, somewhat resembling a cookie dough army ready for the oven.
8. Preheat the oven to the required temperature. Then, bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes. After they have cooled for a short while, move them to a wire rack to finish cooling.
10. Pistachio cookies can be kept at room temperature for up to a week; just be sure to store them in an airtight container. You can enjoy them fresh, or toasted for a couple of minutes and served with ice cream.