A juicy, ripe watermelon has a distinct flavour that is synonymous with summer. Try a watermelon smoothie if you’re seeking for a cool drink to soothe your thirst. A smoothie won’t be watery if your fruit is frozen and you don’t add ice.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 cup butter, melted
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crushed pistachios
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
- Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
- If you don’t want to bake the full batch, you can roll the remaining dough in plastic and keep it in the freezer for later.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 239 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good cookies. Note, though, that if you melt the butter, the cookies will spread and be thinner and softer. I’m not sure you can ever achieve “light, fluffy” with melted butter, so that part of the instructions is odd. I’ve made these both ways, and both work, but are quite different in cookie-ness.
This recipe was a disaster. The cookies spread and I had to discard them into the crumb box. I’m so disappointed because my time and money are valuable but that doesn’t seem to mean much anymore. What a HUGE disappointment. And yes, I do know how to bake. I Do these recipes get tested. Be truthful.
I love pistachios. This is my new favorite cookie recipe! I did chop the pistachios a little so they aren’t as visible.
Didn’t taste like anything amazing, just ok. Thought my 2 favorite things to eat white chocolate and pistachios would pair nice but the outcome was not great.
Pistachio and white chocolate chips what could go wrong? These made using the recipe as is turned out delicious. Definitely going to need to buy more pistachios as we plan to bake more of these. Thanks for the recipe.
This recipe is amazing! This recipe makes a lot, so you do not have to double the recipe unless you want to. I added both white chocolate, semi-sweet chips, and probably more pistachios than needed, but this is definitely a top recipe.
Fantastic
This is an incredible recipe! I don’t normally write reviews here but had to for this one. Wow! I used unsalted butter, salted pistachios and NO extra salt. I have started adding powdered milk to my cookies so there was about a Tblsp in there. I followed someone else who refrigerated it and used a cookie dough scoop and it worked up really fast.
These are probably my favorite cookie to make.
I used salted pistachios so I cut the amount of salt required by half. These cookies are amazing. I had to bake them for longer, maybe an extra 6min. Great recipe!
Loved the cookies. I almost doubled the amount of white chocolate chips and added a cup of chopped up dried cranberries, delish!
Turned out great! Made no substitutions. I considered adding more chocolate chips but didn’t and I think that the extra chips might disguise the pistachio flavor which comes through very well in these quantities. Will definitely make these again.
Great cookie! Super fluffy and delicious. We added matcha to the recipe, set them off 🙂
Best cookies I ever ate. I needed about 14 minutes.
These are a delicious cookie! Mine didn’t turn out as pretty as bd.weld’s picture, but they sure are tasty! I made 2 small adjustments. I didn’t melt the butter, just used room temperature butter . . . and I also chilled the dough for a couple of hours before scooping with my small cookie scoop. Very good, and I would make these again! Thanks for the recipe!
Amazing is right. Five stars.
I followed the recipe, except for the oven temperature. I set mine to 155C as it’s a fan forced oven, and baked for 18 minutes. Turned out just right! Thank you for this lovely recipe, will definitely be making it again!
I made these for a cookie exchange party. They are so delicious! I didn’t change a thing with the recipe. I’ll be making more tomorrow for the party. My family couldn’t stay away from them.
These are delicious cookies! I don’t have refined white sugar so used half coconut sugar and half brown sugar but other than that I didn’t change anything. Well, I guess I added more white chocolate chips because 1/2 cup didn’t seem enough to me…. I shaped into balls but will press them down a bit next time because they didn’t spread as much as I’d have liked. I’ll be making these again!
The recipe title says it all, “amazing.” Didn’t change a thing.