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Amazing White Chocolate Chip Pistachio Cookies

Amazing White Chocolate Chip Pistachio Cookies

Debbie S

"This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!"
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40 m servings 224 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Drop spoonfuls of dough onto the prepared baking sheet.
  5. 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.


  • Cook's Note:
  • If you don't want to bake it all, you can always roll the remaining dough in plastic and keep it in the freezer for later.

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The recipe title says it all, "amazing." Didn't change a thing.

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