
Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Comfort Food, Cookies, Desserts, Kid Friendly, Kid's Corner, Make Ahead, Snacks, Tiny Bites, Vegetarian, Weekend Fun
Yields or Serves:
Tags: Baked Goods, Baking Soda, Brown Sugar, Butter, Comfort Food, Cookies, Desserts, Eggs, Flour, Kid Friendly, Kid's Corner, Make Ahead, Parchment Paper, Pistachios, Snacks, Sugar, Tiny Bites, Unbleached Flour, Vanilla Extract, Vegetarian, Victoria Hart Glavin, Victoria's White Chocolate & Pistachio Cookies, Weekend Fun, White Chocolate, White Chocolate & Pistachio Cookies, White Chocolate Chips, Whole Pistachios
White Chocolate & Pistachio Cookies
Unbelievably delicious!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cup Sugar
1 Cup Brown Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
1 1/2 Cups Whole Pistachios
Preheat your oven to 350º F. In a large size bowl mix together the butter, sugar and brown sugar. Beat for 2 minutes on medium speed until nice and fluffy. Add the eggs one at a time and beat well after each egg. Add the vanilla and beat for another 30 seconds. In a separate large size bowl combine the flour, kosher salt and baking soda. Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined. Stir in the white chocolate chips and the pistachio nuts. Place in the refrigerator for 1 hour before baking. Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes. Remember that each oven heats differently so make sure to check at 10 minutes. I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven. Let rest on the baking sheet for 10 minutes before removing. Remove from the baking sheet and place on wire racks to cool completely. Makes about 5 dozen (depending on how large you make the cookies).