White Chocolate Pistachio Cookies
Serves 1820 mins prep12 mins cook
Indulge in the warmth of the season with these White Chocolate Cinnamon Pistachio Cookies. A perfect harmony of creamy white chocolate, toasty pistachios, and a hint of cinnamon in every bite.
0 servings
What you need
cup unsalted butter, at room temperature
cup brown sugar
cup granulated sugar
egg, at room temperature
tsp vanilla extract
tbsp cornstarch
tsp baking soda
tsp baking powder
tsp salt
tsp cinnamon
oz unsalted pistachios, toasted and roughly chopped
oz white chocolate, roughly chopped
Instructions
0 Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat. 1 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 1 -2 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined. 2 Scrape the bowl again and add the flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Mix just until the ingredients are combined. Stir in the chopped pistachios and white chocolate, reserving 1-2 Tablespoons of each for the tops of the cookies. 3 Scoop the dough using a 1-ounce cookie scoop (about 2 Tablespoons). Roll each scoop into a ball and press some of the reserved pistachios and white chocolate into the top of each dough ball. Place the cookies onto the prepared pans, spacing them at least 2 inches apart. 4 Bake at 350°F for 10-12 minutes or until golden brown around the edges. Allow to cool for at least 10 minutes and enjoy!View original recipe
