Description
These Soft & Chewy Pistachio Cookies are a delightful twist on the classic chocolate chip cookie. Loaded with crunchy pistachios and creamy white chocolate chips, they offer a perfect balance of sweet and salty flavors. The secret addition of almond extract enhances the nuttiness, while brown sugar ensures a soft, tender center with crisp buttery edges. Naturally gluten-free and perfect for holiday trays or afternoon tea.
Ingredients
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup packed light brown sugar (adds chewiness)
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (essential for boosting pistachio flavor)
1 ½ cups Gluten-Free 1-to-1 Baking Flour (like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1) (measure-for-measure)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup shelled pistachios, roughly chopped (roasted and salted work best)
½ cup white chocolate chips
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
2. Cream Butter & Sugars: In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until well combined. Scrape down the sides of the bowl.
4. Combine Dry Ingredients: Add the gluten-free flour, baking soda, and salt. Mix on low speed just until the dough comes together and no flour streaks remain.
5. Fold Mix-ins: Use a spatula to gently fold in the chopped pistachios and white chocolate chips.
6. Chill (Optional but Recommended): If the dough feels sticky, chill it in the fridge for 30 minutes. This prevents spreading and results in a thicker, chewier cookie.
7. Scoop: Scoop about 1.5 tablespoons of dough (using a medium cookie scoop) and place them on the baking sheets, spacing them 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are just golden brown and the centers still look slightly soft. Do not overbake.
9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5–10 minutes (they will firm up as they cool). Transfer to a wire rack to cool completely.
Notes
Pistachios: Using roasted and salted pistachios adds a wonderful depth of flavor that contrasts with the sweet white chocolate. If using unsalted nuts, increase the salt in the dough to ½ teaspoon.
Almond Extract: Don’t skip this! It highlights the pistachio flavor significantly. If you don’t have it, the cookies will still be good but less aromatic.
Green Color: These cookies are naturally colored (creamy beige). If you want them green for holidays, add a tiny drop of food coloring to the wet ingredients.
Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14
- Sodium: 85
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25