Strawberry White Chocolate Pistachio Cookies

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Strawberry White Chocolate Pistachio Cookies


Units Scale
  • 1/2 cup butter, softened
  • 1/3 cup pistachio butter
  • 3/4 cup sugar
  • 1 egg + 1 yolk, room temperature
  • 1 tablespoon vanilla extract
  • 11/4 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


  1. In a stand mixer cream the butter, pistachio butter, and sugar until light and creamy – 2 to 3 minutes on medium-high.
  2. Next mix in the egg, yolk, and vanilla extract until combined.
  3. 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.
  4. 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.
  5. 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.
  6. Cool for a few minutes off the tray before enjoying!

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