Pistachio & White Chocolate Cookies
Submitted by c_chleboun
Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.
YIELD
1 dozenPREP
20 minCOOK
10 minREADY
30 minA drop cookie that pairs buttery white chocolate chunks with toasted pistachios, two ingredients that look as good as they taste together: green flecks against creamy white studs and a golden brown sugar cookie base. A holiday cookie tin regular for exactly this reason.
The dough uses butter-flavored shortening instead of butter, which gives you a slightly taller, chewier cookie that holds its shape in a hot oven. Light brown sugar brings molasses depth that plain sugar doesn’t, and a splash of milk keeps the dough tender.
The choose-your-own-texture baking window is the best part. Pull the cookies at 8 to 10 minutes for chewy centers, or push them to 11 to 13 minutes for crisp, snap-style cookies. Same dough, two distinct results.
Kitchen Tips
- Toast the pistachios in a dry skillet or 350°F (175°C) oven for 5 to 7 minutes before chopping. Toasting deepens their flavor dramatically.
- Fold the white chocolate and nuts in gently at the end. Over-stirring works the flour and toughens the cookies.
- Drop by true teaspoonfuls for 2-bite cookies, or use a medium scoop for bakery-sized ones (add 2 to 3 minutes to the bake time).
- Cool on the pan only 2 minutes before transferring to foil or parchment. Leaving them longer lets the bottoms overcook.
Variations
- Swap pistachios for macadamia nuts for a more tropical flavor pairing.
- Add ½ teaspoon almond extract along with the vanilla for a nuttier, more aromatic cookie.
- Dip the cooled cookies halfway in melted dark chocolate for a dressier holiday presentation.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Place sheets of foil wrap on cooling surface.
Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg.
Combine flour, soda and salt then add to creamed mixture just until blended.
Stir in white chocolate and nuts gently.
Drop by teaspoonfuls 3 inches apart on ungreased cookie sheets.
Bake, one sheet at a time, about 8 to 10 minutes for chewy or 11- 13 minutes for crisp cookies.
Cool on sheet 2 minutes, remove to foil.
Comments



