Pistachio White Chocolate Chip Cookies

Pistachio White Chocolate Chip Cookies

Wendy 0

"The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation. "

Ingredients 32 m {{adjustedServings}} servings 133 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 23

  1. 28 Ratings


These were SO good. I am not a big fan of white chocolate but thought I'd give them a try and just loved them. I followed the recipe exactly, except I needed 2 or 3 more mins. of baking time. Could have been because it was an extremely humid day. Save yourself some time and buy the already shelled pistachios. It took me 45 MINUTES to shell the cup and a half I needed. I then determined that the shells weighed the same as the nuts so when it's all said and done, you aren't saving a great deal by buying the ones in shells. I bought unsalted pistachios, I think next time I would buy the lightly salted ones, just to give them a bit more flavor. Also, one pkg. of white chocolate chips didn't quite make 2 cups, more like 1-3/4 cups, but it tasted fine. I used a small ice cream scoop and got exactly 7 dozen cookies. Thanks for a great recipe!




I used 1 cup of shortening instead of 1 1/2, and 2 cups of white chocolate chips. Using less shortening helped keep them more consistent, but unfortunately the chocolate was a little overpowering. I would suggest only 1 cup (maybe 1 1/3 cup) of chips, and more nuts. But overall very tasty!