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
Prep Time10 minutesmins
Cook Time9 minutesmins
Total Time19 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free cookies, great for cookie exchange, unique cookie recipes
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.