Strawberry White Chocolate Pistachio Cookies
Ingredients
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- 1/2 cup butter, softened
- 1/3 cup pistachio butter
- 3/4 cup sugar
- 1 egg + 1 yolk, room temperature
- 1 tablespoon vanilla extract
- 1–1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup dehydrated strawberries
- 1/4 cup finely chopped pistachios
Instructions
- In a stand mixer cream the butter, pistachio butter, and sugar until light and creamy – 2 to 3 minutes on medium-high.
- Next mix in the egg, yolk, and vanilla extract until combined.
- In a small bowl stir together the flour, baking powder, soda, and salt then slowly add it to the wet ingredients as it mixes on low speed.
- By hand stir in the mix-ins until evenly dispersed and scoop out 2 tablespoons of dough at a time to make the cookie dough balls.
- Refrigerate the cookie dough balls for at least 4 hours or up to overnight before preheating the oven to 350 F and baking the cookies straight from the fridge (chilled) for 6-8 minutes, turning the tray 180 degrees halfway through baking until they’re ever so slightly light golden.
- Cool for a few minutes off the tray before enjoying!
