Okay, kids, I’m gonna keep this one short. I was out late with the girls last night eating really amazing food and I’m worn out. I can’t party like I used to, which is a shame. But at the same time, I don’t really want to be up until two dancing the night away with bruised feet. I’d rather be in bed, snuggled up with my iPad and Netflix bingeing.
Anyway, the idea for these cookies came from a Godiva truffle. They have this summer ice cream parlor line, and the pistachio flavor is so incredible. I could eat way too many at once. They remind me a bit of marzipan, but with white chocolate in the mix. So amazing.
Instead of using green food coloring to make you think you’re eating pistachio, I just put the pistachios in the batter. Easy enough, right? And there’s some almond extract in there as well to make that lovely nuttiness really shine through.
As always, chill your dough. These cookies are not super thick, but they are nice and soft in the middle with crispy edges, which is appropriate for a cookie with nuts. You want to have that crunch in there!
Also, buy the pistachios already shelled. It saves a heck of a lot of time! And poke some into the top of each cookie before baking! It looks nicer.
Feel free to take a bite out of these guys! Or several. I did finish the cookie after I took the picture, don’t worry.
And enjoy the white chocolate pairing! It’s perfect for summer. Nice and light to go with those protein-packed nuts. Save the big heavy giant cookies for a cooler day!
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 and 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate chips
- 1/2 cup shelled pistachios (unsalted)
In the bowl of a stand mixer, beat the butter and sugars until light and fluffy. Add the eggs, vanilla and almond extract and mix again. Add the dry ingredients and beat again until combined.
Fold in the white chocolate chips and pistachios. Put the dough in the refrigerator and chill, covered, anywhere from three hours to overnight.
When ready to bake, preheat the oven to 350. Make tall dough mounds about 2 tablespoons in size and place 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes, turning halfway through, until golden at the edges. Do not overbake.
Store in an airtight container for up to one week.