We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the eggs with the light brown sugar, dark brown sugar, and vanilla until well combined.
Add the butter and pistachio paste, and mix until smooth.
Fold in the plain flour and baking soda until just combined.
Fold in the white chocolate and crushed pistachios gently.
Scoop the dough onto a lined tray.
Bake at 180 degrees for 17 minutes, opening the oven midway to give the tray a slight shake until the cookies are golden.
Garnish with more pistachios and enjoy.
Want to keep this recipe for later? We can email it to you!
For a more intense pistachio flavor, use pistachio paste made from roasted pistachios.
Can I use salted pistachios?
Yes, but reduce the amount of added salt in the recipe.
Can I substitute white chocolate with dark chocolate?
Yes, dark chocolate can be used for a less sweet version.
How do I store these cookies?
Store in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes, freeze the dough balls on a tray, then transfer to a bag for up to 3 months.
What if I don't have pistachio paste?
You can make your own by blending pistachios until smooth.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
