Best Pistachio Chip Cookies Recipes

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
• Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
• Drop spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, baking powder and salt. Cream butter and sugar. Add eggs, milk and vanilla. Add flour mixture until blended. Do not overmix. By hand, mix in pistachio pudding mix, chocolate chips and nuts (optional).
• Shape by rounded teaspoonfuls into balls on sheet, about 2 1/2 inches apart. Flatten dough with dampened bottom of drinking glass. Bake for 8-10 minutes or until set. These cookies do not get very brown.

CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.

CRANBERRY AND PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine butter and shortening; beat with an electric mixer on medium to high for 30 seconds. Add sugar, brown sugar, baking soda and salt; beat until mixed. Add eggs and vanilla; beat until mixed. Beat in flour; until mixed. Stir in chocolate, cranberries and pistachios.
• Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated overn for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack; let cool.
• To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter, shortening and sugar at medium speed until fluffy.
• Add eggs and vanilla, beat until just blended.
• In a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended.
• Stir in white chocolate chips and pistachios.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Bake at 350F for 10-12 minutes , until lightly browned.
• Cool 2 minutes on baking sheets, finish cooling on wire racks.

ROSEMARY PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets. BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PISTACHIO CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs, and vanilla; mix well. Combine flour, baking powder, baking soda and oats; gradually add to creamed mixture and mix well. Stir in chips and 1 cup pistachios. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Lightly press remaining pistachios into cookies. , Bake at 350° for 10-12 minutes or until lightly browned. Cool 2 minutes before removing to wire racks.

AMARETTO PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Pre heat oven to 350 degrees F Sift flour with baking powder, baking soda, and salt into a medium bowl, set aside. Cream butter and sugars in electric mixer till fluffy. Add eggs one at a time incorporating each one. Add vanilla and Amaretto. Start adding flour 1/2 cup at a time incorporating after each addition. After flour is incorporated add pistachios and chocolate just till incorporated. Using a baking sheet lined with parchment paper drop a tablespoon of batter 1 1/2 inches apart on pan. Bake 12 to 14 minutes until edges slightly brown. Let cool 5 minutes then move to cooling rack.

PISTACHIO ORANGE CHOCOLATE CHIP COOKIES

Steps:

• 1. 1) Mix together all ingredients in a bowl until dough forms. 2) Drop tablespoons of dough onto an ungreased cookie sheet, with two inches between each clump of dough. 3) Bake in oven for 22 minutes at 350 degrees.

PISTACHIO CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Move oven racks into the middle and upper third of the oven. Preheat to 375. Grease a baking sheet or use a silpat. Sift flour, salt and baking soda together and put aside. Mix sugars and butter in an electric mixer on low speed until combined. Add Grand Marnier and eggs one at a time until combined. Slowly add dry ingredients to wet mixture and mix until fully incorporated. While electric mixer is on a low speed, add chocolate chips, cranberries and pistachios. Mound cookies onto the cookie sheet, (about 2 tablespoons is a good size). Bake on center rack of oven until edges of cookies are golden brown, then move to the top rack and bake until the tops are golden brown as well. remove from oven and cool until cookies are "chewy".

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and sugar. Add the eggs, milk and vanilla, stirring after each addition. Add the dry ingredients and mix until a stiff dough forms. Separate 1/4 of the dough form the rest and set aside in a small bowl. Add the nuts to the dough in the small bowl. Add the pudding mix and 3/4 cup of chocolate chips to the large portion of dough; mix until blended.
• Roll the pudding flavored dough into walnut sized balls, and place them 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls using your hand or the bottom of a glass dipped in sugar. Roll the dough from the small bowl into marble sized balls, place 1 ball on top of each of the flattened cookies. Then, on top of each cookie, place 1 of the white chocolate chips.
• Bake for 8 to 10 minutes in the preheated oven, or until cookies are set. Remove from the baking sheet to cool on wire racks. When cool, dust with confectioners' sugar if desired.

PISTACHIO CHIP COOKIES

Steps:

• 1.In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle. 2.Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. 3.Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks. Yield: about 6 dozen.