PISTACHIO WHITE CHOCOLATE CHIP COOKIES
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.
Provided by Wendy
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 32m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 12.6 g, Cholesterol 15.6 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 72 mg, Sugar 7.7 g
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!
Provided by Debbie S
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- 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.
- 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.
- Drop spoonfuls of dough onto the prepared baking sheet.
- 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.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
WHITE CHOCOLATE PISTACHIO COOKIES
Make and share this White Chocolate Pistachio Cookies recipe from Food.com.
Provided by Kerena
Categories Drop Cookies
Time 27m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line baking sheets with parchment paper.
- In large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange extracts.
- In medium bowl, combine flour, baking soda, baking powder and salt; gradully add to butter mixture, beating until combined. Beat in white chocolate morsels, oats and pistachios.
- Drop by heaping tablespoonfuls onto prepared baking sheets. bake 10-12 minutes or until lightly browned. Let cool on pans for 2 minutes before removing to racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 133.9, Fat 6.8, SaturatedFat 3.6, Cholesterol 17.8, Sodium 83.3, Carbohydrate 16.7, Fiber 0.6, Sugar 9.8, Protein 2.1
WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES
Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!
Provided by SunnyDaysNora
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
- Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
- Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 16.7 g, Cholesterol 27.2 mg, Fat 9.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 109.1 mg, Sugar 9.2 g
SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES
Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 12-15 cookies
Number Of Ingredients 10
Steps:
- Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
- Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
- When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
NO-BAKE PISTACHIO-WHITE CHOCOLATE COOKIES
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.
Provided by Katherine Sacks
Categories Dessert Cookies Pistachio Oat Wheat/Gluten-Free Vegan White Chocolate Cranberry Seed Nut
Number Of Ingredients 7
Steps:
- Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
- Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
- Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
- Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.
- Do Ahead
- Cookies can be made 5 days ahead. Store in an airtight container and chill.
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