Why Make This Recipe
Crispy Pistachio Cookies are a delightful treat that everyone loves. They have a wonderful crunch from the pistachios and a hint of sweetness. These cookies are perfect for sharing with friends and family or enjoying with a cup of tea or coffee. They are simple to make and use ingredients you might already have at home. Plus, the white chocolate chips add a delicious twist to the flavor!
How to Make Crispy Pistachio Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1/2 cup white chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios and white chocolate chips if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Crispy Pistachio Cookies
Serve these cookies warm or at room temperature. They go well with milk, coffee, or tea. You can also add a scoop of ice cream on top for a special treat!
How to Store Crispy Pistachio Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week this way. If you want to keep them longer, you can freeze them for up to three months. Just make sure to put them in a freezer-safe bag.
Tips to Make Crispy Pistachio Cookies
- Make sure your butter is softened for easy mixing.
- Do not overmix the dough once you add the flour to keep the cookies tender.
- You can adjust the number of pistachios depending on your preference.
Variation
You can add other nuts like almonds or walnuts if you prefer. Dried fruits, like cranberries, can also be a tasty addition. Just make sure to adjust the amounts to your taste.
FAQs
1. Can I substitute the butter with margarine?
Yes, you can use margarine instead of butter, but the texture might change slightly.
2. What if I don’t have white chocolate chips?
If you don’t have white chocolate chips, you can skip them or use dark or milk chocolate chips as an alternative.
3. Can I use salted pistachios instead of unsalted?
Yes, you can use salted pistachios, but you might want to skip adding extra salt to the dough.
Crispy Pistachio Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies with a wonderful crunch from pistachios and a hint of sweetness, perfect for sharing or enjoying with tea or coffee.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios and white chocolate chips if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American