Pistachio Butter Cookie Recipe
Pistachio Butter Cookies are filled with bits of white and dark chocolate and they're inherently gluten-free. They are super interesting, incredibly delicious, and the perfect bite for the holiday season. Prep time doesn't include making the pistachio butter, which takes about 10 minutes. (Here's How to Make Homemade Pistachio Butter.) Makes about 4½ dozen / serving size: about 2 cookies
Servings: 28
Calories: 182kcal
Equipment
Ingredients
- 2 cups pistachio butter (click here for How to Make Pistachio Butter) * -see notes
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Set oven and prep baking sheet. Preheat the oven to 325°F and cover a baking sheet with parchment paper.
- Make the batter. Add the pistachio butter, eggs, vanilla and sugar to a large mixing bowl. Use an electric mixer to blend the ingredients together until smooth, about 30 seconds. Fold in the semisweet and white chocolate chips
- Shape. Use a 1¼-inch cookie scoop or your hands to form balls of dough (about 1 generous tablespoon each). Place them on the parchment-covered baking sheet as you go. They'll spread just the tiniest bit, so it's okay if they're close together.
- Bake. Bake in the preheated 325°F oven just until they're set, about 9 minutes. If they still look a bit doughy, that's okay -- they'll firm up a bit more outside of the oven, and slightly under is better than slightly over!
- Cool. Let the cookies cool for at least 10 minutes on the baking sheet.
Notes
* While it's easy and fun to make homemade pistachio butter, you can also purchase it here.
Calorie count is only an estimate.
Nutrition
Calories: 182kcal