Pistachio White Chocolate Chip Cookies

Chewy cookies with pistachio nuts and white chocolate chips.

  • Yield: Makes 6 dozen.

Ingredients

  • 1 cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 cup of dark brown sugar, packed
  • 2 eggs
  • 2 tablespoons of milk
  • 2 teaspoons of vanilla extract
  • 2 1/2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of kosher salt (regular salt will suffice)
  • 1 cup of rolled oats
  • 1 1/2 cups of coarsely chopped pistachios, raw and unsalted
  • 1 1/2 cups of white chocolate chips

Method

1 Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

2 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

3 In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

4 Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

5 Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

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Comments

  1. Julie

    These look so good… I saw the article in The Bee as well and they sounded delicious. I can’t wait to try this recipe! Have you thought of toasting the pistachios first before baking, or is that not really necessary in this recipe? I have got into the habit of toasting all nuts before using them, so just curious. Thanks for another delicious looking recipe!

    Nope, they’re just fine as is but you could if you wanted. =) ~Garrett

  2. Luke

    These look delicious! Unfortunately, I have a really hard time finding unsalted pistachios around where I live. Do you think it would be fine to use salted pistachios and omit the salt in the recipe? I thought I could even brush off the excess salt from the pistachios first, but I’m not quite sure how it would work out.

    I’m not too sure how it would work out either, Luke. Might be pretty tasty! Give it a try and let us know how it works out. ~Garrett

  3. bridget

    I’m a little bit of a health-foodie so I used whole wheat pastry flour and cut both sugars to 2/3′s of a cup each. So far the dough is very yummy. I’m cooking them now and am sure they will be scrumptious.

  4. Darby "The Dessert Diva"

    You want the secret to a REALLY good cookie…

    1 small box of complementary pudding, like for these, pistachio. You can also do 1/2 butter, 1/2 Hi Ratio shortening and 1/2 cake flour. This makes an excellent cookie!!

  5. Luke

    Per my comment above, I was not able to find unsalted pistachios around here. I went ahead and tried the recipe with the salted pistachios, and cut down on the kosher salt. (I still added a dash.) The verdict? The cookies were delicious! Not too salty at all! Also, since there isn’t anyone right now to share them with me, I cut the recipe in half. As would be expected, the recipe still worked well. These cookies are excellent! Mine had a slight crisp on the outside with a chewy center. My ideal consistency in a cookie, for sure. Thanks, Garrett, for sharing such a fantastic recipe! :)

  6. Nicole

    I hate to be a party pooper, but these cookies sound perfect… except for the oats. If I left them out, how would I adjust the recipe to compensate?

    Thanks!

    Well, I would just say omit them. However, these rely on the oats to keep them chewy, so there isn’t much of a replacement. ~Garrett

  7. Gudrun of Kitchen Gadget Girl

    Great recipe, I love the texture of the base cookie. I am not wild about the white chocolate chips from the grocery store – is there a special brand I should look for in either chips or bar that will get away from the processed taste my chips have?

    BTW, my son gave these cookies a double thumbs up!

    I just buy a small thing of white chocolate, usually Scharffen Berger, and chop it up. Whole Foods makes a great white chocolate chunk product, you can find it near the baking section. ~Garrett

  8. Tina

    These sound great, but I do have one question regarding the oats; quick cooking or old fashioned? Does it matter?

    Either one will work, the only difference between them is that old fashioned are processed less (more “husk”, larger uncut grains). The taste is the same. ~Garrett

  9. Jean Prescott

    Garrett is the wizard (and I use the term in the best possible sense) who created the recipe I now consider my go-to for dessert when I want to impress. The precise name escapes me but it’s a flourless chocolate cake spiked with chipotle pepper. Aiiee! Delish. Haven’t made these cookies, but if Garrett “fiddled with” the recipe, then it rocks. Be sure to sit down before you taste them because if he stays true to form, these cookies will bowl you over.

    Awwww… thanks Jean!!! I love that cake too. ~Garrett

  10. Jacq

    I made these the other day and they are super yummy! We’re not too crazy about white chocolate so I substituted it with dark chocolate…still yummy! I made extra to give as gifts and my father won’t let them out of the house ;)

  11. Sherri

    Hi. I made these yesterday and they were more cake-like than chewy therefore slightly dry. They tasted very good though. What am I doing wrong?

    Um… well, with little information I am not sure. Again I say this, baking can be persnickity. How old your baking soda and baking powder is, your elevation, your oven, how you are measuring your dry ingredients all have drastic impact on your final product. Still, if everything is in good condition, things should work out just fine. ~Garrett

  12. Latha

    Thank you Garrett for such wonderful cookies. This is my first attempt at baking chewy cookies and my family is more than pleased. I made only 1/2 of the above proportion.. wish I had baked more.

    I think a heaped teaspoonful is quite large. It spread enormously… next time I’d try with a smaller spoon (I have a very basic oven with not so much space). Thanks Elise for sharing this with us…

  13. William B

    I made the pistachio and white chocolate chip cookies last night! I am pretty well known for my traditional choco chip cookies, so this new recipe had to be a true home run – and it is!!!! Absolutely delicious is what they are. I always make cookies in two batches – one is made as the recipe calls for and the other recipe I make with less sugar for those who like a less sweet cookie snack. I also bake some for a bit less time which leaves the cookie soft when it cools. So I end up satisfying four groups of people with one cookie recipe.

  14. Purvis

    I made these last night (halved the recipe) and I LOVED the texture. I ran out of all-purpose flour and used about 40% white ww flour and it has no adverse affects. I found the pistachios a bit overwhelming, though. Clearly, this is a personal preference b/c when I brought them to work I was informed that they were a “little piece of heaven.”

    A note about white chocolate–I don’t know much about it, but I guess it’s called “chocolate” because it uses cocoa butter? I grabbed what I thought were white chocolate chips by ghirardelli, thinking they would be the best quality. In fact, they are called “white baking chips,” probably b/c they don’t use enough cocoa butter to qualify for the designation of “white chocolate.” Anyway, I think that in the future I would do what you did and just chop up a white chocolate bar. From what I understand, they have to add preservatives or something to chips to make them that way…

  15. John

    For those who weigh flour: I made these last night, using this site’s generally recommended ratio of 120 grams per cup of flour, and there was (in my opinion) way too much spread. This was so even though I had chilled the dough in the fridge beforehand (since I usually do that with my chocolate chip dough), which usually helps to counteract excessive spread. After the first batch, I realized the problem and tried to adjust by adding flour to the remaining dough at a 160 gram per cup ratio, and that seemed to help. Next time, I’ll use 160 grams per cup.

    Also, I portioned the dough into 75 gram balls. So, I baked for 14-15 mins.

  16. Kami

    Just made these this morning, and boy, are they “keepers”. I plan to make them at the holidays for a cookie exchange I go to.

    I used a big ol’ white chocolate bar and chunked it up, and I absolutely loved these!! Thanks Garrett!

  17. Roilea Maddox

    This cookie sounds too delicious to pass up, but since I’m diabetic, do you think it would affect the quality of the cookie to substitute a product such as Splenda for the white sugar (still including the cup of brown sugar, of course)? Thanks so much. I’m really looking forward to trying these.

  18. RaRa

    Well, I changed up the recipe a bit, I used macadamia nuts instead as pistachio nuts have been pulled where I am, and the only rolled oats I had were lightly flavored with banana. I used1/4 of a cup less. And they turned out yummy! Chewy and melty.

  19. Ashley

    I just made these with only one adjustment (I used a tad less sugar) and my boyfriend ate one and declared it the best cookie he has ever had. Crispy on the outside and a bit cakey on the inside and yummy goodness overall. He then proceeded to steal two more even though I’ve baked these for a gathering tomorrow. Thanks for the recipe, it’s obviously a winner!

  20. ellina

    I made these last night. I, too, think they spread too much – next time I’ll chill the dough before baking the cookies. I used brown butter instead of plain butter, and it gave the cookies the loveliest caramely aroma in the world! It totally complimented the raw pistachios. the house smelt divine while these were baking!

  21. Virginia

    Phenomenal! Although I say this right after finishing a slightly warm one with some cold milk. All the elements of a classic cookie, but the white chocolate and pistachios give it just the right amount of surprise. Thank you! I’ll be giving these out for Christmas.

  22. Eileen

    I made these today and at first I thought they were too sweet, but as I kept going back for more, I realized they were sweetly addictive. Curiosity question: what is the effect of the extra minutes of beating in this recipe? I followed your instructions, since I knew you had your reasons, but since most cookie recipes don’t require it, you’ve got me curious why this one does.

    It just ensures a firmer cookie. ~Garrett

  23. Ana

    I made these cookies one day and they were gone within a couple hours! Everyone loves these cookies. They are amazing and everyone must make these once in their lifetime. I am wondering if I am able to turn these cookies into bars. Will i get the same texture? What size pan should I use, and should I make any adjustments to the recipe?

    As these are drop cookies I can’t say that they can be adapted to bars. If you test them out that way, though, I would love to know about your results! ~Garrett

  24. Mike

    I made the entire recipe to take to a gathering of 15 old college friends. Couldn’t find any raw, unsalted pistachios, so substituted roasted, salted ones and omitted the T of kosher salt. Only a cup of nut meats and a cup of Nestle’s white chocolate baking morsels, rather than 1 1/2 C of each. Some of the gang were tricked into thinking they had eaten macadamia nut cookies, but all–ALL–proclaimed that these cookies were “to die for,” and threatened dire consequences if I didn’t reveal the recipe.

    So, that’s 30 thumbs up!