Orange White Chocolate Pistachio Holiday Cookies
Servings: 16 -18 cookies
These Orange White Chocolate Pistachio Cookies are made for the holidays! White chocolate, pistachios and a hint of orange in every bite.
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Ingredients
- 1 1/2 cups (180 g) all purpose flour, spooned and leveled
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp fresh orange zest
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup unsalted butter, melted
- 1 egg, room temperature
- 1 1/2 tsp vanilla extract
- ¾ cup (135g) white baking chips or white chocolate chips
- ¾ cup roasted salted pistachio nuts, roughly chopped (112g - measured full then chopped)
Instructions
- Pre-heat oven to 350F & line a baking sheet with parchment paper.
- Mix dry ingredients together (flour, baking soda, baking powder, salt) & set aside.
- In another bowl, add orange zest, sugar and brown sugar and use your fingertips to rub the zest into the sugars until moist and fragrant. Add the melted butter to the sugar mixture and mix until well combined.
- Next, add the egg and vanilla extract and mix until smooth.
- Pour the flour mixture into the wet mixture and mix until combined. Stir in the white chocolate chips and chopped pistachios until just incorporated.
- Scoop 2 tablespoonfuls of cookie batter per cookie into balls, placing them about 3 inches apart on a baking sheet (make sure to leave space between cookies as they will spread).
- Bake for 9-11 minutes or until lightly browned around the edges, the center of the cookie will still be slightly soft. Remove from the oven & let sit on the baking sheet for 5 minutes before moving to the cooling rack.
Notes
- While I like to use white chocolate chips for ease in this recipe, you could chop up a white chocolate bar into white chocolate chunks instead. I like to use Ghirardelli or Lindt white chocolate bars.
- If white chocolate isn't your favourite, feel free to swap for dark chocolate chips (or a chopped dark chocolate bar instead).
- Once cooled, you can store these cookies in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cookies in a ziptop bag or in an airtight container for up to 2 months. Make sure to separate the cookies between parchment paper to ensure easier removal once frozen. Defrost cookies at room temperature for 3-4 hours before enjoying.
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