Pistachio and white chocolate cookies

• For 24 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 12 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Dry Ingredients
• Sift together in a bowl.
• All-purpose flour : 2 cups
• Baking powder : 1 teaspoon
• Salt : 1/2 teaspoon
• Wet Ingredients
• Beat together in a separate bowl.
• Unsalted butter (softened) : 1 cup
• Granulated sugar : 1 cup
• Brown sugar : 1/2 cup
• Vanilla extract : 1 teaspoon
• Eggs : 2
• Add-ins
  • Pistachios (chopped) : 1/2 cup
  • White chocolate chips : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C).
• In a large mixing bowl, combine the dry ingredients and set aside.
• In another bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
• Add the eggs to the wet mixture one at a time, beating well after each addition.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the chopped pistachios and white chocolate chips.
• Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips

• Make sure to chop the pistachios into small pieces for even distribution in the cookies.
• For extra flavor, you can toast the pistachios before adding them to the dough.

Information

• These cookies can be stored in an airtight container for up to 1 week.
• Feel free to substitute the white chocolate chips with dark or milk chocolate if desired.