Pistachio Cookies with White Chocolate Recipe

Who can resist the melt-in-your-mouth goodness of buttery cookies with a nutty twist and a luscious chocolate glaze? Pistachio cookies with white chocolate are the perfect balance of rich, crunchy, and creamy. Whether you’re baking for a festive celebration, hosting afternoon tea, or just craving something sweet and unique, this recipe will deliver a batch of heavenly cookies that impress in both flavor and presentation.

Let’s explore the full recipe, tips, and techniques that make these cookies a favorite among pistachio lovers and white chocolate fans alike.

The Charm of Pistachio and White Chocolate

There’s something magical about pistachios in desserts. Their vibrant green hue, buttery texture, and subtle earthy flavor set them apart from other nuts. Now combine that with the velvety sweetness of white chocolate, and you’ve got a match made in dessert heaven.

Pistachio cookies with white chocolate offer a delightful contrast of textures and flavors—soft and slightly crumbly dough, crunchy pistachios in the center, and smooth chocolate on the outside. These cookies are not just tasty; they’re also beautiful to look at, especially when decorated with crushed pistachios and delicate rose petals.

Ingredients That Make Magic Happen

Let’s take a closer look at the ingredients used in this recipe and understand why each one plays a crucial role in achieving the perfect texture and taste.

For the Dough:

• 140 g unsalted butter: Butter adds richness and creates that soft, tender crumb.

• 90 g icing sugar: Icing sugar blends easily and gives the cookies a smooth texture.

• 16 g vanilla sugar (2 packets): This enhances the overall aroma and adds depth to the sweetness.

• 1 egg (size M): The egg binds the dough and adds a slight fluffiness.

• 80 g finely chopped pistachios: These give the dough a nutty richness and a bit of crunch.

• 225 g cornstarch: Cornstarch lightens the texture and keeps the cookies soft and crumbly.

• 4 g baking powder: This leavening agent provides a bit of lift to keep the cookies from becoming too dense.

• 75 g all-purpose flour: Just enough flour to provide structure without overpowering the delicate nature of the dough.

For the Filling:

• Whole pistachios: Tucked inside each cookie, they provide a surprise crunch and boost of flavor.

For the Glaze:

• 350 g white chocolate: Melted and used as a coating, it adds a creamy sweetness and glossy finish.

Step-by-Step Baking Instructions

Step 1: Prepare the Dough

Start by placing the softened butter, icing sugar, and vanilla sugar in a large mixing bowl. Cream them together until the mixture is light and fluffy. This step is important because it creates the base for a soft dough.

Next, add the beaten egg and continue mixing until fully incorporated. Stir in the finely chopped pistachios. Now, sift the cornstarch, baking powder, and flour into the bowl. Combine everything well and knead the dough gently by hand or using a stand mixer with a paddle attachment. The dough should be smooth, non-sticky, and easy to shape.

Step 2: Shape the Cookies

Take small portions of dough, around 15 grams each. Flatten it slightly in your palm and place two whole pistachios in the center. Wrap the dough around the pistachios and roll it into a smooth ball. This not only gives the cookie a hidden nutty core but also adds visual appeal when bitten into.

Line a baking sheet with parchment paper and arrange the dough balls with some space between each. They won’t spread too much, but it’s always good to allow for a little room.

Step 3: Bake to Perfection

Preheat your oven to 190°C. Bake the cookies for 10-15 minutes, keeping an eye on them after the 10-minute mark. You’re looking for a very pale golden color, mainly on the bottom. These cookies should not brown too much, as overbaking can make them dry.

Once baked, let the cookies cool completely on a wire rack before moving to the next step.

Step 4: Dip and Decorate

Melt the white chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Dip each cooled cookie into the melted chocolate until it’s fully coated or just half-dipped—your choice!

Place them back on the parchment and decorate immediately with finely chopped pistachios. For a touch of elegance, sprinkle a few edible rose petals on top. This adds a hint of floral fragrance and stunning visual contrast.

Let the chocolate set at room temperature or place the cookies in the fridge for a few minutes if you’re short on time.

Tips for the Best Pistachio Cookies with White Chocolate

Use quality white chocolate: Not all white chocolates are created equal. Choose one with a high cocoa butter content for the best flavor and texture.

Chill the dough if needed: If your kitchen is warm and the dough feels sticky, refrigerate it for 15-20 minutes before shaping.

Double the batch: These cookies are addictive. Making a double batch is never a bad idea!

Experiment with flavors: Add a hint of cardamom or a splash of orange blossom water to the dough for an aromatic twist.

When to Serve These Cookies

These cookies shine during holidays, weddings, or any gathering that calls for something a little more elegant. They also make beautiful homemade gifts. Pack them in a clear box with a ribbon, and you’ve got an impressive edible present.

You can also enjoy them with coffee or tea. The combination of the nutty center, buttery dough, and creamy chocolate pairs beautifully with hot beverages.

Why You’ll Love This Recipe

The best part about pistachio cookies with white chocolate is how simple they are to make, yet how luxurious they feel. Each bite offers a contrast of creamy and crunchy, sweet and nutty, soft and rich.

Plus, the recipe is quite forgiving. You don’t need a stand mixer or fancy ingredients. The dough comes together easily, and the shaping process is fun and satisfying. And once those cookies are dipped and dressed, you’ll feel like a true baking artist.

Final Thoughts

Whether you’re a pistachio aficionado or just someone who loves a good cookie with a twist, pistachio cookies with white chocolate are sure to win your heart. They’re delicate, flavorful, and just the right amount of indulgent.

Bake a batch today, and don’t forget to share—although we won’t blame you if you keep them all to yourself.

Also Read: Sheet Pan Cookie Cake Recipe

Pistachio Cookies with White Chocolate Recipe

Delicious and buttery Pistachio cookies with white chocolate, filled with crunchy pistachios and dipped in creamy glaze for the perfect sweet treat.

Type: Dessert / Cookies

Cuisine: International

Keywords: Pistachio cookies with white chocolate, pistachio cookie recipe, white chocolate cookies, easy cookie recipe

Recipe Yield: 25–30 cookies

Calories: Approximately 120 calories per cookie

Preparation Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Recipe Ingredients:

• 140 g unsalted butter (softened)
• 90 g icing sugar
• 16 g vanilla sugar (2 packets)
• 1 egg (size M)
• 80 g pistachios (unsalted, finely chopped)
• 225 g cornstarch
• 4 g baking powder
• 75 g all-purpose flour
• Whole pistachios (about 50–60 pieces)
• 350 g white chocolate (melted)

Recipe Instructions:

Prepare the Dough:

Start by placing the softened butter, icing sugar, and vanilla sugar in a large mixing bowl. Cream them together until the mixture is light and fluffy. This step is important because it creates the base for a soft dough. Next, add the beaten egg and continue mixing until fully incorporated. Stir in the finely chopped pistachios. Now, sift the cornstarch, baking powder, and flour into the bowl. Combine everything well and knead the dough gently by hand or using a stand mixer with a paddle attachment. The dough should be smooth, non-sticky, and easy to shape.

Shape the Cookies:

Take small portions of dough, around 15 grams each. Flatten it slightly in your palm and place two whole pistachios in the center. Wrap the dough around the pistachios and roll it into a smooth ball. This not only gives the cookie a hidden nutty core but also adds visual appeal when bitten into. Line a baking sheet with parchment paper and arrange the dough balls with some space between each. They won’t spread too much, but it’s always good to allow for a little room.

Bake to Perfection:

Preheat your oven to 190°C. Bake the cookies for 10-15 minutes, keeping an eye on them after the 10-minute mark. You’re looking for a very pale golden color, mainly on the bottom. These cookies should not brown too much, as overbaking can make them dry. Once baked, let the cookies cool completely on a wire rack before moving to the next step.

Dip and Decorate:

Melt the white chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Dip each cooled cookie into the melted chocolate until it’s fully coated or just half-dipped—your choice! Place them back on the parchment and decorate immediately with finely chopped pistachios. For a touch of elegance, sprinkle a few edible rose petals on top. This adds a hint of floral fragrance and stunning visual contrast. Let the chocolate set at room temperature or place the cookies in the fridge for a few minutes if you’re short on time.