White Chocolate Pistachio Crunch Cookies

White Chocolate Pistachio Crunch Cookies are thin, crunchy, white chocolate chunk cookies with ground roasted, salted pistachios in the dough. In addition to the ground pistachios, the cookies have coconut, corn flakes and oats. Those ingredients, plus the combination of oil and butter, give the cookies a crumbly and light texture. Update: I added a Ritz Cookies variation as well! If you don't have cereal, you can use cracker crumbs.

If for some reason you don't like white chocolate, you can leave it out and you'll still have a great cookie. In fact, the original version of these didn't call for any. But I do like the white chocolate, so I always put it in there. Lately I've been adding dried cherries as well.

White Chocolate Pistachio Crunch Cookies

½ cup roasted, salted pistachio kernels (56 grams)
¾ cups oats (75 grams)
¾ cups corn flakes (22 grams)
⅓ to ½ cup shredded, sweetened coconut (42 grams)
1 ¾ cups all purpose flour or white whole wheat (220 grams)
1 ½ teaspoons baking soda (7 ml)
Scant ½ teaspoon salt (2 ml)
8 tablespoons unsalted butter, room temperature (114 grams)
½ cup packed light brown sugar (110 grams)
½ cup granulated sugar (95 grams)
Half an egg, which is 2 tablespoons lightly beaten egg (30 ml)
2 teaspoons vanilla extract (10 ml)
½ cup vegetable oil (120 mil)
3 oz good quality white chocolate, very finely chopped (84 grams)

1. Preheat oven to 350 degrees F. (180 degrees C)

2. Combine pistachios and oats in food processor and process until pistachios are ground and mixture looks coarse. Add corn flakes and coconut and pulse processor about 20 times or until mixture is fairly uniform but there are still some flecks of corn flakes. Set aside.

3. Mix flour, baking soda, and salt together in a medium bowl. Set aside

4. Beat butter and both sugars using high speed of an electric mixer just until creamy; add egg and vanilla and beat for another 30 seconds, then beat in oil. Add flour mixture and stir by hand until it is almost mixed in; add pistachio/corn flake mixture and white chocolate and stir until mixture is fully blended.

5. Using a tablespoon measure, scoop up tablespoons of dough and roll into 1 inch (25 grams each) balls. Press the balls lightly to make ½ inch thick rounds and place on parchment lined cookie sheets about 2 inches apart.

6. Bake for 13-15 minutes. Remove from cookie sheet and let cool completely on a wire rack.

MAKES 36 to 38

Ritz Cracker Version

If you have Ritz Crackers, you can make these with Ritz Crackers instead of Corn Flakes. Here's a variation with the crackers, pecans and regular chocolate. They should have a light and flaky texture.

Be double sure you either weigh your flour or spoon and sweep it. If you scoop it and accidentally use too much, the cookie dough will be too dry.  Also, if you are not a coconut fan you can leave it out. There's such a small amount, but it does enhance the cookies overall.

Butter Pecan Ritz Cookies

¾ cup chopped toasted pecans (80 grams)
¾ cups oats (75 grams)
20 Ritz crackers (56 grams) -- might be fun to try a different brand!
3 tablespoons (packed) shredded sweetened coconut (forgot to weigh)
1 ¾ cups all purpose flour (220 grams)
1 ½ teaspoons baking soda (7.5 ml)
½ teaspoon salt (2.5 ml)
8 tablespoons unsalted butter, room temperature (114 grams)
½ cup packed light brown sugar (110 grams)
½ cup granulated sugar (95 grams)
2 tablespoons lightly beaten egg (30 ml)
2 teaspoons vanilla extract (10 ml)
½ cup vegetable oil (115 mil)
1 cup semi-sweet or bittersweet chocolate chips

1. Preheat oven to 350 degrees F. (180 degrees C)

2. Combine pecans, oats, crackers and coconut in food processor and process until pecans are ground and mixture looks coarse and mealy.
3. Mix flour, baking soda, and salt together in a medium bowl. Set aside
4. Beat butter and both sugars using high speed of an electric mixer just until creamy; add egg and vanilla and beat for another 30 seconds, then beat in oil. Add flour mixture and stir by hand until it is almost mixed in; add pecan mixture and stir until fully blended.
5. Using a little over a level tablespoon measure, scoop up tablespoons of dough and roll into 1 inch (25 grams each) balls. Press the balls lightly to make ½ inch thick circles and place on parchment lined cookie sheets about 3 inches apart.
6. Bake for 11-13 minutes or until lightly browned. Remove from cookie sheet and let cool completely on a wire rack.
7. Combined caramels and cream in a heavy skillet and melt, stirring often, over medium-low heat. Alternatively, you may combine caramels and cream in heat in microwave at 50% power, stirring every 30 seconds, until melted.
8. Melt chocolate chips in a microwave safe bowl using 50% power and stirring every 30 seconds or melt in top of a double boiler. Pour chocolate into a freezer-type (heavy-duty) zipper bag, snip a tiny hole in corner of bag and drizzle melted chocolate over caramel.
MAKES 36 to 38

• Pistachio Coconut Corn Flake Cookies
• Chocolate Pistachio Thins
• Small Batch Pistachio Pudding Dessert
• Pistachio Cherry Chocolate Chip Bars
• Pistachio Pudding Mix Scones

Recipe

White Chocolate Pistachio Crunch Cookies

Anna

Crispy and light textured cookies with chopped pistachios and white chocolate.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Course Dessert

Cuisine American

Servings 36 Cookies

Ingredients

 

• ½ cup roasted salted pistachio kernels (56 grams)
• ¾ cups oats (75 grams)
• ¾ cups corn flakes (22 grams)
• ⅓ to ½ cup shredded sweetened coconut (42 grams)
• 1 ¾ cups all purpose flour or white whole wheat (220 grams)
• 1 ½ teaspoons baking soda 7 ml
• ½ teaspoon salt (scant) 2 ml
• 8 tablespoons unsalted butter room temperature (114 grams)
• ½ cup packed light brown sugar 110 grams
• ½ cup granulated sugar 95 grams
• 2 tablespoons lightly beaten egg (24-27 grams)
• 2 teaspoons vanilla extract 10 ml
• ½ cup vegetable oil
• 3 oz good quality white chocolate very finely chopped (84 grams)

Instructions

 

• Preheat oven to 350 degrees F. (180 degrees C)
• Combine pistachios and oats in food processor and process until pistachios are ground and mixture looks coarse. Add corn flakes and coconut and pulse processor about 20 times or until mixture is fairly uniform but there are still some flecks of corn flakes. Set aside.
• Mix flour, baking soda, and salt together in a medium bowl. Set aside
• Beat butter and both sugars using high speed of an electric mixer just until creamy; add egg and vanilla and beat for another 30 seconds, then beat in oil. Add flour mixture and stir by hand until it is almost mixed in; add pistachio/corn flake mixture and white chocolate and stir until mixture is fully blended.
• Using a tablespoon measure, scoop up tablespoons of dough and roll into 1 inch (25 grams each) balls. Press the balls lightly to make ½ inch thick rounds and place on parchment lined cookie sheets about 2 inches apart.
• Bake for 13-15 minutes. Remove from cookie sheet and let cool completely on a wire rack.
• MAKES 36 to 38

Keyword Corn Flakes, Crunchy, Pistachio

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