Packed with white chocolate chips, shelled pistachios, and dried apricot pieces, these White Chocolate Pistachio Cookies are perfect for cookie exchanges and holiday gifting!
Creating This Pistachio Cookie Recipe
One of my favorite cookie recipes is the NY Times Chocolate Chip Cookies recipe. I love the way the dough on that cookie turns out. How it is gooey in the middle and slightly crispy crunchy on the outside.
I’ve actually written about these White Chocolate Pistachio Cookies before, but they’re tucked in with the original Chocolate Chip Cookie as a variation and it was quite a while back. I thought it was high time that the recipe for White Chocolate Pistachio Cookies got a place of their own.
Pistachios are definitely my all-time favorite nuts. No contest.
Not just because I love them but because I have many memories associated with them. My dad first introduced me to them as a child and I remember him bringing them home from trips.
Pistachio Christmas cookies might be is a little different from the usual holiday cookie, but pistachio pairs wonderfully with white chocolate and apricot and I find them just as tasty and festive.
Ingredients in White Chocolate Pistachio Cookies
These pistachio Christmas cookies require basic pantry staples to make, with the exception of the two types of flour called for.
If you don’t keep cake flour and bread flour on hand, don’t worry! I’ve listed substitutions further down in the post.
To make the white chocolate pistachio cookies, you’ll need:
- Cake flour
- Bread flour
- Baking soda
- Baking powder
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Shelled pistachios
- White chocolate chips
- Dried apricots (optional)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can All-Purpose Flour Be Used?
Technically yes, but using just all-purpose flour will result in less chewy cookies.
If you don’t want to go out and buy two new types of flour, you can easily make your own DIY cake flour at home. That way, you’ll just have to buy bread flour.
How to Make White Chocolate Pistachio Cookies
This is a simple cookie recipe, but you do have to give the dough plenty of time to chill in the fridge before the cookies can be baked. On the plus side, it’s a great make-ahead dessert option!
Here’s how the pistachio Christmas cookies are made:
- Sift together the flours, baking soda, baking powder, and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light. Add eggs and vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined.
- Drop white chocolate, pistachio, and apricot pieces in and incorporate them slowly to minimize breakage.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Scoop six 3 1/2-ounce mounds of dough onto a parchment paper-lined baking sheet.
- Sprinkle lightly with sea salt and bake until golden brown but still soft.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can the Dough Be Made in Advance?
Yes! The cookie dough may be used in batches, and can be refrigerated for up to 72 hours.
Cookie dough can also be frozen for up to 3 months. Read my full tutorial on how to freeze cookie dough for detailed instructions.
Other Mix-Ins to Try
This cookie recipe features a great base dough that I have used many times with different mix ins. I love to experiment by using different mix-ins with a dough recipe that I already love.
Here are a few more ideas to enjoy this Christmas:
- Dried Cranberries, Orange Zest, and Chopped Walnuts
- Dried Cherries and Chocolate Chunks
- Chocolate Chunks and Crushed Candy Cane
- Candied Orange Peel and Chocolate Chunks
- Candied Lemon Peel and White Chocolate Chunks
- White Chocolate and Macadamia Nuts
Tips for Making White Chocolate Pistachio Cookies
- After scooping the cookie dough into balls, make sure to turn horizontally any chocolate pieces that are poking up. It will make for a more attractive cookie!
- For classic white chocolate pistachio cookies, you may omit the dried apricot pieces.
- This recipe makes large cookies. To make regular-sized cookies, use a heaping tablespoon and bake for approximately 10-12 minutes.
More Unique Christmas Cookies:
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
These chewy Coconut Sugar Cookies are ultra chewy and packed with shredded coconut. Best of all, they’re gluten-free!
These Pecan Thumbprint Cookies have a spiced cookie base that’s topped with a pecan half, caramel sauce, and then drizzled with melted chocolate.
If you like cherry and chocolate, you should definitely add these Cherry Blossom Cookies to your Christmas baking list!
For a fun, unique twist on gingerbread cut out cookies, try these Chocolate Gingerbread Cookies!
These Triple Chocolate Chunk Cookies are flavored with chocolate three ways. They’re chewy around the edges and soft in the middle, just like a cookie should be!
These Swedish Cookies are a unique Christmas cookie recipe that your family will love! They feature buttery crescent cookies studded with chopped almonds.
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- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 12 ounces shelled pistachios
- 1 1/3 cup dried apricots, chopped
- 1 lb. white chocolate chips
- Sea salt
- Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
- In another bowl, mix the pistachios, apricots, and white chocolate chips together until they’re evenly dispersed. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop white chocolate, pistachio, and apricot pieces in and incorporate them slowly to minimize breakage - if possible, stir by hand with a wooden spoon or spatula.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 3 1/2-ounce mounds of dough (it helps to use a kitchen scale. approximately the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Note: For regular-sized cookies, use a heaping tablespoon and bake for approximately 10-12 minutes.
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Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 278Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 382mgCarbohydrates 41gFiber 1gSugar 21gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.