Pistachio cookies | Pastry Recipes

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  • Perfectly crumbly hazelnut cookies with chunky white chocolate chunks for extra sweetness.

    These pistachio cookies balance the nutty taste of those gorgeous green pistachios with the sweet sweetness of white chocolate chunks. The recipe is a very classic American cookie: crumbly and crispy on the outside with a bit of softness in the centre. If you like a more doughy cookie, you can reduce the baking time a bit. Just be careful when taking them out of the oven and transfer them to a cooling rack. Until they have cooled sufficiently, they will be very soft. These are the perfect mid-morning biscuits to accompany with a cup of tea or coffee to carry you through until lunchtime.


    • 200g plain flour

    • ½ teaspoon baking powder

    • 100g soft butter

    • 100g caster sugar

    • 1 medium egg

    • 1 teaspoon vanilla essence

    • Pinch of salt

    • 50g crushed pistachios

    • 50g coarsely chopped white chocolate


    • Preheat your oven to 180°C/350°F/Gas 4.

    • Cream the butter, sugar and vanilla together.

    • Beat the egg, then the flour, baking powder and salt.

    • Mix just enough not to overwork the dough. Stir in nuts and chocolate.

    • Roll into rounds the size of a golf ball and place on a baking sheet. Flatten slightly with your hand. Remember to leave enough space between them as they will spread.

    • Bake for 10 minutes until lightly browned around the edges and still gooey in the middle. Cool on a wire rack.

    Tip for making pistachio cookies:

    Give cookies an extra dimension of flavor by adding a sprinkle of ground saffron or cardamom seeds to the batter.

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