Pistachio White Chocolate Chip Cookies


Looking for a unique departure from run of the mill cookies?  Try our pistachio white chocolate chip cookies that combine the so-good pistachio flavor with hints of lemon.  Adding in the sweetness of white chocolate makes this recipe a celebrity of Jiggers n’ Drams. Developed from the basic chocolate chip recipe, these cookies are soft, chewy, and irresistible.

Pistachio White Chocolate Chip Cookies

Pistachio Cookies
A delicious alternative to traditional chochoclate chip cookies that features pistachio, lemon, and white chocolate.
Prep Time 25 mins
Cook Time 14 mins
Course Snack
Servings 2 baking sheets


  • Hand mixer
  • Two medium-size bowls
  • Small saucepan
  • Mixing spoon
  • Two baking sheets
  • Parchment paper


  • 1 stick of unsalted butter
  • 1 cup of demerara sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp pistachio extract
  • 1 tbsp fresh lemon zest
  • 2 ¼ cup all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp fine salt
  • 6 oz white chocolate chips
  • 6 oz unsalted pistachios without shells


  • Turn on the oven, set it at 375 °F. Also, heat the saucepan to medium-high temperature.
  • Sift the flour into a medium-size bowl. Stir in the baking soda and salt.
  • In the saucepan, melt the butter and mix in the sugars until they slightly dissolve.
  • Pour the butter-sugar mixture into a separate medium-size mixing bowl. Using a hand mixer, blend in the vanilla and pistachio extract. Add the lemon zest as well.
  • Let the butter cool down about two minutes and mix in the eggs, one at a time.
  • Add the flour mixture in parts to the liquid ingredients. Use the hand mixer to avoid clumps.
  • With a wooden mixing spoon, stir in the white chocolate chips and pistachios.
  • Line two baking sheets with a parchment paper. Scoop about two tablespoons of cookie dough onto the sheet pans. For chewy, soft cookies bake for fourteen minutes.
  • Take the sheet pans out of the oven and let cool.
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