Pistachio Butter Cookies With White Chocolate or Dark
This is a pretty versatile dough, so use your favorite type of chocolate and mix or match the nuts. The pistachio flavor isn't very pronounced, but the soft and oily pistachio butter gives the cookies an amazing texture.
Servings 24 cookies
Cost 5
Ingredients
- ½ cup unsalted or salted butter, softened (114 grams
- ½ cup pistachio butter (smooth or slightly textured) (130 grams)
- ¾ cup light brown sugar, packed (150 grams)
- ⅓ cup granulated sugar (65 grams)
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (increase to ¾ if using unsalted butter)
- 1 ¾ cups all-purpose flour (220 grams)
- 1 ¼ cups semisweet or dark chocolate chips or chunks of white or dark chocolate (200 grams)
- Optional: chopped pistachios or flaky salt for topping
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or hold off if you plan on chilling the dough.
- In a large bowl, using an electric mixer cream together the butter, pistachio butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add the egg, the yolk, and vanilla and beat on high for another minute.
- Add baking soda, baking powder, salt and beat until evenly blended scraping the bowl often.
- Add the flour and stir by hand or use low speed of mixer to stir until combined.
- Fold in chocolate and any other add-ins (nuts, cherries?) you'd like.
- With a medium size cookie scoop, scoop dough into balls and put them on a dinner plate. Alternatively, you may use a large scoop. Cover with plastic and chill overnight until ready to bake. OR bake right away. The cookie in the last photo was baked with dough that had not been chilled. The flavor improves after a good chill, but the cookies are still very pretty when baked right away.
- Bake for 12–14 minutes, until edges are golden and centers still look a bit soft. I baked the cookies in the photos in a Breville toaster oven using the "Cookies" setting. I think they took about 14 minutes. The ones that were baked from room temperature dough were the prettiest, but the ones that had been chilled overnight or longer had the most flavor.
- Let cool on sheet for 5 minutes, then transfer to a rack. Sprinkle with flaky salt if desired.