Pistachio White Chocolate Chip Cookies Recipe - Allrecipes.com
Pistachio White Chocolate Chip Cookies Recipe
  • READY IN 32 mins

Pistachio White Chocolate Chip Cookies

Recipe by  

"The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation. "

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2007

These were SO good. I am not a big fan of white chocolate but thought I'd give them a try and just loved them. I followed the recipe exactly, except I needed 2 or 3 more mins. of baking time. Could have been because it was an extremely humid day. Save yourself some time and buy the already shelled pistachios. It took me 45 MINUTES to shell the cup and a half I needed. I then determined that the shells weighed the same as the nuts so when it's all said and done, you aren't saving a great deal by buying the ones in shells. I bought unsalted pistachios, I think next time I would buy the lightly salted ones, just to give them a bit more flavor. Also, one pkg. of white chocolate chips didn't quite make 2 cups, more like 1-3/4 cups, but it tasted fine. I used a small ice cream scoop and got exactly 7 dozen cookies. Thanks for a great recipe!

Most Helpful Critical Review
Dec 22, 2003



28 Ratings

Apr 07, 2009

I used 1 cup of shortening instead of 1 1/2, and 2 cups of white chocolate chips. Using less shortening helped keep them more consistent, but unfortunately the chocolate was a little overpowering. I would suggest only 1 cup (maybe 1 1/3 cup) of chips, and more nuts. But overall very tasty!

Nov 23, 2008

These taste very good, but they do flatten considerably and can be somewhat difficult to get off the pan. I think it has to do with too much butter and shortening . . .I think I'll go with 1 cup next time instead of a cup and a half. The cookies are delicious, though! Thanks for the recipe!

Nov 07, 2007

What a great cookie! I was looking for something different for my Christmas baking, made a batch last night and of course had to sample a few with my neighbor. They were great! I really didn't mind that they thinned out a little, it just seemed to make them all the better!

Mar 12, 2006

It was a real Hit at parties where there were Real Chef's!!! I enjoy this a lot and lots of my friends requests it now.

Sep 21, 2009

i loved the cookies. they were just phenomenal the the salty-ness of the pistachios brought out the sweater side of the cookie. the brown sugar and the white sugar combination was just wonderful and it just brought the chewyness to the cookie. it was just a very delicious cookie!!

May 29, 2009

Good cookies. I reduced the sugar by 25%. These taste better the day after they are baked. Also, you should flatten them before baking; they barely spread at all. Dough freezes well too (I am baking a batch using premade, frozen and thawed dough).


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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