Best 6 Rosemary Pistachio White Chocolate Chip Cookies Recipes

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 WHITE CHOCOLATES

Steps:

• For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
• For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.

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.

ROSEMARY PISTACHIO COOKIES WITH WHITE CHOCOLATE

Steps:

• 1. Preheat oven to 375 If you want to bake 24 cookies, set the racks in the middle and bottom third of the oven. Line two baking sheets with parchment paper. If you want to make 12 larger cookies set one rack in the middle and line one baking sheet.
• 2. This is the 1st Option - the less work method: Using a hand mixer or stand mixer fitted with paddle attachment, beat the soft butter (not melted) and the light brown sugar on high speed until smooth, lighter in color and a little fluffy.
• 3. Then add the 2 eggs- one at a time, beating well after each addition. Scrape down the sides of the bowls with rubber spatula as needed. Add the flour and baking powder if using gluten free, the pistachios, white chocolate chips and rosemary - mix on medium speed till thouroughly incorporated.
• 4. Using a spoon or a fork (my preference) drop tablespoon size blobs of dough at least 2" apart onto baking sheet(s). Don't make palm size - the taste will be less appreciative. Bake until edges are lightly browned and have spread flat - about 14 minutes. Let cool on the pans.
• 5. Make sure pans are at room temperature when placing dough. If its hot out of the oven the cookies will start to spread and you will end up with one thin sheet of cookies.
• 6. The 2nd option - is harder. Beating the dough by hand with a wooden spoon or rubber spatula. The butter and sugar must be beat vigorously until the mixture lightens in color and sugar is dissolved. You will be getting a serious workout especially if using gluten- free flour.
• 7. If you have remaining dough - line a tray with wax paper and drop blobs of dough as close as possible without touching. Place in freezer - when frozen transfer blobs to a freezer bag or an airtight container, label the bag, and include instructions: THAW, then bake at 350 degrees, space 2" apart, for 14 minutes. The frozen bags are welcomed gifts.
• 8. Store leftover cookies in an airtight container at room temperature for up to 2 days. Or leave the airtight container on the counter and my hubby will have no problem munching these away.

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 CARDAMOM BUTTER COOKIES

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.