Description
Delight in these buttery Pistachio Cookies, featuring crunchy chopped pistachios and optional white chocolate chips for a touch of sweetness. Perfectly crisp around the edges with a soft center, these classic cookies are easy to make and ideal for sharing with friends and family alongside your favorite hot beverage.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup shelled pistachios, roughly chopped
- 1/2 cup white chocolate chips (optional, for added sweetness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer on medium speed.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, beating until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which could toughen the cookies.
- Incorporate Add-ins: Fold in the chopped pistachios and white chocolate chips if using, ensuring they are evenly distributed throughout the dough.
- Scoop Dough: Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
- Flatten Cookies: Gently press each dough ball slightly to flatten them, which helps them bake evenly and develop a nice shape.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are golden brown while the centers remain soft. The cookies will firm up upon cooling.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
- Serve: Enjoy these delicious pistachio cookies fresh with a cup of coffee or tea for a perfect treat any time of day.
Notes
- Optional white chocolate chips add sweetness but can be omitted for a nuttier, less sweet cookie.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Store cookies in an airtight container at room temperature for up to one week.
- Pistachios can be lightly toasted before chopping to enhance their flavor.
- Do not overmix dough after adding flour to maintain cookie tenderness.
