Pistachio White Chocolate Chip Cookies Recipe (video)

These cookies need to come with a warning sign because they are dangerously delicious! Hands down, the best soft and chewy chocolate chip cookies with roasted pistachios, white chocolate chips, browned butter, and sea salt flakes. These chocolate chip cookies are made with my secret ingredient – dried milk powder. It adds incredible flavor to the cookies and helps them stay soft and chewy in the center. Plus, these cookies are super easy to make and the dough doesn’t need to be chilled – you can bake them right away!

Watch My Pistachio Chocolate Chip Cookies Video Tutorial

Watch my YouTube video tutorial for these pistachio white chocolate chip cookies and see just how easy they are to make! Want to stay up to date on my newest recipes and posts? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Pistachio Chocolate Cookies

Here are my tips for the main ingredients you’ll need to make these delicious pistachio cookies. Find the full list of ingredients in the printable recipe card below.

• Unsalted Butter – unsalted butter works best for baking, since it gives you more control over the amount of salt in the recipe.
• White Granulated & Light Brown Sugar – using a combination of sugars gives these cookies a better texture.
• Eggs – have the eggs at room temperature for best results.
• Vanilla Extract – or vanilla bean paste. Both work well.
• Dried Milk Powder – my secret ingredient for more flavorful and softer cookies. I used whole milk powder in my recipe.
• All Purpose Flour – regular flour works best for this recipe.
• Pistachios – salted, roasted pistachios are my choice for this recipe. Unsalted nuts will also work well.
• White Chocolate Chips – you can also use a bar of white chocolate and chop it into small pieces.

Supplies & Tools for the Recipe

Need some supplies or tools to make these pistachio white chocolate chip cookies at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.

• Aluminum Baking Pans
• Silicone Baking Mats
• Dried Whole Milk Powder
• Vanilla Bean Paste
• Large Cookie Scoop (1 ½ tbsp)

How to Make Browned Butter for Cookies

This recipe for chocolate chip cookies starts with browned butter. By browning the butter, you get rid of excess moisture from the milk solids in the butter, resulting in chewier cookies. The browned butter also gives the cookies incredible flavor and aroma!

1. Start by browning the butter. This step can be done ahead of time, too. Cube the butter into small cubes and place it into a small saucepan.
2. Melt the butter over medium heat. Once the butter has melted and begins to simmer, reduce the heat to a medium-low. The butter will become foamy at first – this is the milk solids separating from the butter.
3. As you continue to cook the butter, the foam will settle, and the milk solids will sink to the bottom of the pot. As the butter cooks further, it will begin to foam for a second time, and you’ll begin to see small brown flecks.
4. Cook until the butter turns a golden-brown color, then remove it from the heat. Strain the butter through a fine-mesh strainer into a large measuring cup.
5. Chill the browned butter in the refrigerator for about 1 to 1 ½ hours, until it’s cooled down to room temperature. The butter should still be liquid.

Making the Chocolate Chip Cookie Dough

Once the browned butter has cooled down to room temperature, it’s time to make the cookie dough!

1. Preheat the oven to 375F°. The oven needs to be preheated for at least 20 minutes before baking cookies. Line a large baking sheet with parchment paper or a silicone mat.
2. Pour the cooled, browned butter into a large mixing bowl. Add the white and brown sugars, then use a mixer to cream the butter and sugar together for about 4 minutes, until smooth and creamy.
3. Next, add in the eggs and vanilla and beat again for a few minutes.
4. In a separate bowl, combine the flour, baking soda, sea salt, and dried milk powder. Add the dry ingredients to the creamed butter and mix just until well combined and no dry flour remains.
5. Add the white chocolate chips and chopped pistachios last and fold them into the cookie dough with a spatula.

Baking Instructions for Cookies

1. Once you have the cookie dough ready, you can bake the cookies right away. Use a large measuring scoop (1 ½ tablespoons) to measure out the dough for each cookie.
2. Drop the cookie dough onto the prepared baking sheet, spacing the cookies a few inches apart. I usually fit 9 cookies onto a half-sheet pan.
3. Bake the cookies at 375F° for exactly 10 minutes. If your oven runs hot, reduce by 30 seconds to a minute. The cookies should be just golden brown around the edges and slightly soft and underdone on the top.
4. Remove the cookies from the oven and immediately sprinkle with sea salt flakes. Use the bottom of a large measuring cup or glass and gently press and flatten each cookie.
5. Use a large, round cookie cutter or glass to shape and twirl each cookie into a nice, round shape. This also helps thicken the edges of the cookies.
6. Transfer the cookies onto a wire rack to cool completely.

Serving & Storing Suggestions for Pistachio Cookies

Allow the cookies to cool down a bit before enjoying as the chocolate will get very hot during baking. Enjoy these cookies with coffee, tea, or a glass of milk.

Store any leftover cookies in an airtight container at room temperature. For freezing the cookies, wrap them in plastic first before placing into an airtight freezer container.

More Recipes to Try!

Enjoyed these delicious pistachio white chocolate chip cookies? Check out some of my other recipes you’re sure to enjoy!

• Chocolate Pistachio Coconut Macaroons – classic macaroons with a tasty twist, dotted with salted pistachios and dipped in chocolate! Delicious!
• Chocolate Pistachio Biscotti – crispy, buttery cookies dotted with pistachios, dipped in chocolate.
• Easy Thumbprint Cookies – buttery soft cookies dotted with pistachios, filled with raspberry jam.
• Pistachio Rogaliki – soft and buttery pastries filled with ground pistachios and raspberry jam.
• Soft & Chewy Pumpkin Chocolate Cookies – these are perfect for fall!

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