Delightfully sweet and salty in one delicious bite – that’s what these white chocolate chip pistachio cookies are all about! Get ready to meet your new favourite cookie.
Welcome to March everyone! We made it through the worst of winter (quick, knock on wood with me!) so I think we all deserve a little reward. In the form of cookies. Lots of them.
These white chocolate chip pistachio cookies are delightfully sweet (but not too sweet), salty (but not too salty), and chewy (fantastic attribute in a cookie IMO). They are an awesome way to bid adieu to the cold and say hello to warmth and sunshine.
But where’s the macadamia?
I know white chocolate and macadamia nuts are the default white chocolate cookie combination. And in fact that was my original plan. I have this cookbook (one of my favourite ones) – Guittard Chocolate Cookbook – that had a recipe for it but I just could not bring myself to buy macadamia nuts because they’re ridiculously expensive in these parts.
We did have a whole bag of pistachios though. And I do love experimenting. I have to say this was a very delicious one!
[clickToTweet tweet=”Countdown to spring with these delightful white chocolate chip pistachio cookies!” quote=”Countdown to spring with these delightful white chocolate chip pistachio cookies!”]
I also switched up the kind of sugar used. Demerara has a natural toffee, caramel-y flavor which gives warm, caramel notes to baked goods. And I also find it less sweet than brown sugar, which was what the original recipe called for.
Demerara worked wonderfully here. It resulted to a cookie that has a hint of caramel without the overwhelming sweetness caramel is sometimes known for. (Speaking of caramel, have you tried my Salted Caramel Sauce? Delicious! Perfect for cakes and cupcakes and ice cream and just, you know, eating with a spoon.)
To chill or not to chill
I chill the batter before baking to help minimize spreading and to help the cookies keep their shape. You have two options here (well, three if you’re not really a chilled-batter kind of baker, which is perfectly fine too).
One, you can roll the batter into balls, place them on your cookie sheet then chill the whole sheet before baking. If you don’t have fridge space there’s option two: chill the batter, roll them into balls then bake (I prefer option 2 – I roll them while I’m preheating my oven).
Option 2 requires some strength and stamina as the batter gets tough (don’t worry, it’s a nice kind of tough); I just like to think of it as the calories I burn now so I can eat 2 cookies later (The Cookie Workout, you saw it here first!).
[clickToTweet tweet=”Delicate white chocolate, touch of caramel, salty pistachios. Meet your new favourite cookie! >>” quote=”Delicate white chocolate, touch of caramel, salty pistachios. Meet your new favourite cookie!”]
White chocolate chip pistachio cookies
I do love how these cookies turned out. Sweet and delicate white chocolate, touch of caramel, salty pistachios. They are so easy to make too! So let’s bake a batch of white chocolate chip pistachio cookies and start counting down to spring!
Did you make white chocolate chip pistachio cookies? How’d you like them? I’d love to hear from you in the comments section below.
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