Pistachio and White Chocolate Cookies
These are Pistachio and White Chocolate Cookies. They have a soft pistachio spread centre and are utterly delicious.
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Pistachio and White Chocolate Chip Cookies
Pistachios and white chocolate chips are a combination made in heaven if you ask me. I used pistachio spread mixed with white chocolate for the topping on my Pistachio Millionaire Shortbread, and if you haven’t made it yet, then you need to trust me that it is such a delicious combination.
I made a batch of my Pistachio spread and decided to experiment and add it to these cookies. I am now not just obsessed with the spread but with the cookies, too.
Pistachios
Pistachios seem to be absolutely everywhere at the moment, and I am so glad that they are finally getting their moment.
Because pistachios are so popular at the moment, they have gone up in price and can be quite expensive to buy. I tend to buy the deshelled pistachios, but you can buy shelled ones and deshell them yourself.
Related Recipes
Pistachio Millionaire Shortbread
Whenever I ask for recipe requests, pistachios are always the one flavour that comes up, so I know you will all be just as obsessed with these as I am.
Since I was making pistachio cookies, I thought, why not go all in and pack as many pistachios in as possible? I had made a batch of my pistachio spread, so I thought, why not add it to these cookies as well? Similar to my Biscoff NYC cookies, I froze some of the pistachio spread and then added it to the centre of the cookies.
I decided to cut some of the pistachios in half and quarters, and I left some whole. This way, when you bite into the cookies, you get lots of different-sized chunks of pistachios.
White Chocolate
White chocolate is my absolute favourite and I try to add it to as many bakes as possible, from blondies to tarts, cupcakes to muffins and everything in between.
But I honestly think that white chocolate is the ultimate accompaniment to pistachios. The two together are just heaven!
In my bakes, I tend to just use whichever white chocolate I have to hand. In the recipe, I have put white chocolate chips, but I actually buy white chocolate bars like Ms Molly’s from Tesco, Aldi or Lidl’s own brand and cut them into chunks myself. I think you get a bigger chunk of white chocolate this way compared to a chocolate chip.
Homemade Pistachio Spread
Pistachio spread is everywhere at the moment. You can use a homemade pistachio spread, or you can buy it from most supermarkets. Aldi Pistachio spread is absolutely delicious and works perfectly in these pistachio cookies.
You do need to freeze blobs of the spread before you add them to the cookies. I did tablespoon-sized blobs as I wanted a really soft and gooey centre. You can reduce the pistachio spread blob size to a teaspoon if you want less.
Cookie Dough
When it comes to making the cookie dough, I use both light brown sugar and granulated sugar in this recipe. The light brown sugar gives the cookies a lovely fudgy texture and a slight hint of caramel taste. This recipe will work if you prefer to use all light brown sugar or all granulated sugar.
You also have the option to use unsalted butter or a baking spread like Stork. This just comes down to personal preference. For me, I prefer to use unsalted butter; I just find that with unsalted butter, the cookies don’t spread as much in the oven compared with baking spread.
You need to use plain flour in cookies. If you use self-raising flour, you will end up with quite a cakey cookie. To the plain flour, I add cornflour, as this helps to stop the cookie from spreading in the oven. You can leave this out, but you might find that you end up with quite flat and thin cookies.
Baking
These cookies are baked at a higher temperature to stop them from spreading too much. I do love a lovey and thick NYC-style cookie.
Of course, if you want them a bit flatter, you can press them down slightly when you remove them from the oven. Or you could make the cookie balls slightly smaller. Mine weighed approximately 120g each.
I bake these cookies in the oven for 13-15 minutes. Of course, this is just recommended, and you might find that your oven bakes them quicker/slower than this. Just keep an eye on them.
Telling when cookies are baked can be tricky because they will be quite soft when you take them out of the oven. The cookies should be a lovely golden brown colour. Once you take them out of the oven, leave them to cool slightly before picking them up or moving them. They will still be very soft and will harden as they cool.
Alternatives
You could use any flavour of spread in these cookies.
Why not try a Nutella filling and replace the pistachios with hazelnuts?
You can replace the nuts with any other flavoured nuts you fancy. You could also replace the white chocolate with milk or dark if you prefer.
Equipment
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Pistachio and White Chocolate Cookies
Ingredients
To Make the Pistachio and White Chocolate Cookies
- 8 tbsp Pistachio Spread (frozen)
- 100 g Unsalted Butter
- 125 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 250 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 200 g White Chocolate Chips
- 200 g Pistachios
Instructions
To Make the Cookie Dough
- Preheat the oven to 180°C (160°CFan) and line a baking tray with baking parchment and leave to one side
- In a bowl, cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and Pistachios and mix again until they are evenly distributed.
- Weigh your cookie dough into balls of around 100g.
- Press the dough in the palm of your hand until it is flat, add one of your frozen pistachio spread blobs and wrap the cookie dough around it.
- Bake for 13-15 minutes or until they are golden brown around the edges.
- Remove from the oven and leave to cool fully on the baking tray.
Notes
- These Pistachio and White Chocolate Cookies will last 3+ days in an airtight container.
- You could use any flavour of spread in these cookies or leave it out completely.
- My cookie dough balls weighed 120g each, but you can make them smaller if you prefer. Just remember to adjust the baking time.
- I used my homemade pistachio spread.
- The cookie dough can be frozen for up to 3 months. Just add 1-2 minutes extra to the baking time.