Jasmine Savery
Founder & Director

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.

Ingredients

  • 110g salted butter (or the same quantity of unsalted butter, mixed with a pinch of salt!
  • 180g caster sugar
  • 75g dark brown sugar
  • 1 medium egg
  • 190g self-raising flour
  • 70g white chocolate chips (use white chocolate squares if you prefer chunkier bites of chocolate throughout!)
  • 70g pistachios, shells removed

You’ll also need a non-stick baking tray (we swear by this cookie sheet from Le Creuset – the non-stick is amazing!), as well as a mixing bowl, a wooden spoon, and weighing scales.


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Ingredients
Ingredients
  • 110g salted butter (or the same quantity of unsalted butter, mixed with a pinch of salt!
  • 180g caster sugar
  • 75g dark brown sugar
  • 1 medium egg
  • 190g self-raising flour
  • 70g white chocolate chips (use white chocolate squares if you prefer chunkier bites of chocolate throughout!)
  • 70g pistachios, shells removed

You’ll also need a non-stick baking tray (we swear by this cookie sheet from Le Creuset – the non-stick is amazing!), as well as a mixing bowl, a wooden spoon, and weighing scales.

Ah, the humble cookie! Whilst we love a good chocolate chunk cookie, we’ve made a slightly more adult version. Our white chocolate and pistachio cookies are crunchy on the edges, and perfectly chewy in the middle – plus they come together in under half an hour.

No need for a stand mixer with this recipe, everything is beaten together by hand in less than a few minutes. If you don’t have white chocolate or pistachios on hand, these ingredients can be substituted with pretty much anything you like. Find our full list of variations at the end of this recipe.

Don’t be afraid to double this recipe, as any spare cookie dough can be packed into sandwich bags and frozen to use at a later date (plus, you can bake them straight from the freezer!).

Alright, let’s whip up some delicious cookies!


Method

Follow these steps to make our White Chocolate & Pistachio Cookie Recipe

1. Preheat Your Oven

Begin by preheating the oven to 180°C. Melt your unsalted butter in either a saucepan or microwave until it reaches a liquid state, being mindful not to allow it to become hot.

2. Beat Together the Sugar & Eggs

In a large mixing bowl, beat together the butter, caster sugar, and dark brown sugar until just combined. Then, crack in your egg and beat until combined (this should only take 10-15 seconds!). Don’t overbeat as this will result in a firm cookie dough.

3. Add Your Flavourings

Next, add your self-raising flour. Mix until 75% combined, and then add in your white chocolate chips and pistachios (roughly chop these if you wish, but we prefer keeping them whole!). Mix everything together until evenly distributed.

4. Shape Your Cookies & Bake

To shape your cookies, scoop out a tablespoon of the mixture and roll it into a rough ball. Place these on a baking tray with plenty of room between each cookie ball (they spread out a lot!). Continue until no mixture remains.

Bake your white chocolate and pistachio cookies for 8-10 minutes, or until the edges of your cookie turns golden brown in colour.

5. Leave To Cool

Do not try and remove your cookies from the baking tray immediately after taking them out of the oven – at this point, they will still be soft and risk falling apart. If you can resist, leave them at room temperature for 15 minutes before digging in!


How To Freeze Leftover Cookie Dough

If you have any spare cookie dough left (although the chances are slim!), roll them into balls and store in a freezer bag. To bake your frozen cookie dough, simply pop them on a non-stick baking tray and cook for around 12 minutes, or until the edges are just beginning to turn golden brown.

Cookie Variations

The base of the white chocolate and pistachio cookies is extremely versatile, so you can really be as creative as you like with the flavours! Instead of the pistachios and white chocolate, try adding:

  • 140g dark chocolate chunks (our go-to!)
  • 90g white chocolate chunks and 50g chopped almonds
  • 1 teaspoon of vanilla extract
  • 140g butterscotch/fudge chips (chopped Werther’s Originals would also work a treat!)
  • 90g milk chocolate chunks and 50g chopped hazelnuts

 

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And that’s it! Our fudgy white chocolate and pistachio cookies. Let us know what you think of the recipe in the comments section below! 

For more easy recipes, keep up to date with our blog. Alternatively, find us on Instagram, Facebook, or Pinterest.

 

White Chocolate & Pistachio Cookie FAQs

Can I Freeze the Cookie Dough for Later Use?

Yes, you can! If you have any leftover cookie dough, simply roll them into balls and store them in a freezer bag, removing as much air as possible. When you’re ready to bake, you can pop them straight from the freezer onto a baking tray and bake for a few extra minutes until golden brown.

How Long Do These Cookies Stay Fresh?

The white chocolate and pistachio cookies are best enjoyed straight away (or on the same day) but they can be stored in an airtight container at room temperature for up to 3 days. If you have any leftovers after that (which is unlikely!), you can always freeze them for longer storage, even if they’ve already been baked.

Can I Make Smaller or Larger Cookies with This Recipe?

Absolutely! Feel free to adjust the size of the cookie dough balls to your preference. Just keep in mind that smaller cookies will require less baking time, while larger cookies may need a few extra minutes in the oven. If you’re making your cookies slightly larger, remember to make more room between each cookie as they will spread out more.

Can I Add Other Flavourings to the Cookie Dough?

Yes – you could add a dash of vanilla extract, almond extract, or even a pinch of cinnamon or nutmeg to the dough for an extra flavour boost. Just be mindful not to overpower the delicate flavours of the white chocolate and pistachios.


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