While leaving school drop off earlier this week, I was hit with the overwhelming urge to make cookies and something green for St. Patrick’s Day. What would be better than white chocolate chip cookies, with pistachios, and some green sprinkles on top?
Previously I had planned on doing something with limes because my in-laws always have way too many limes on hand from their lime trees, but apparently even with the warmer weather they haven’t started growing yet this year.
Luckily, I checked our sprinkle supplies before picking up more and found three different types and shades of green sprinkles. Who needs that many sprinkles? And green sprinkles. Apparently I am often hit with the urge to buy green sprinkles.
Does that happen to anyone else?
I prepped the dough earlier in the day during a break so that when we got home after work/school/speech class we needed to do was scoop and bake. And the kids could sprinkle.
Cookie dough. My favorite late afternoon snack.
If you are ready to bake, preheat your oven to 350 degrees.
Cream butter and sugars, starting with the white. I always add the white first even though it probably makes no difference.
Add eggs, one at a time, continue mixing.
Add vanilla, continue mixing.
Meanwhile mix the remaining dry ingredients: flour and baking soda.
Add the dry to the wet and mix well. This is where I allow my assistants to scoop the dry into the wet while the mixer runs on slow. Sometimes this creates a horrible floury mess, but they are getting better.
I did not include salt. Half of the butter that I used was salted. And the pistachios added salt. If you were to use unsalted butter and unsalted pistachios, I would add ½ teaspoon of salt.
Here is where I usually take it off the mixer and add the “stir-ins”. This time two cups of white chocolate chips and one cup of chopped pistachios.
If you want the added green touch, add some green sprinkles before baking.
Bake for 10-12 minutes.
We used a medium sized cookie scoop, which made 48 cookies. We baked for 12 minutes, but the dough was chilled, and I prefer my cookies on the underdone side.
What are you making for St. Patrick’s Day?
See those brown ones in the corner. When Ryan got home he asked very seriously, “what kind are those?” Me: “Those are the burnt kind because I got distracted when I caught El gluing modeling clay and construction paper to the floor.”
White Chocolate Chip Pistachio Cookies
- 2 sticks (1 cup) butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, OPTIONAL; do not add if using salted butter or if your pistachios are salted
- 2 cups white chocolate chips
- 1 cup shelled and coarsely chopped pistachios
- GREEN SPRINKLES, optional
Preheat oven to 350 degrees F.
Cream butter and sugars.
Add eggs, one at a time, and continue mixing.
Separately combine dry ingredients: flour, baking soda, and salt, if using.
Gradually add dry to wet, stirring as you go.
Stir in white chocolate chips and pistachios.
Drop by rounded heaping tablespoon, or by cookie scoop (medium) onto lined baking sheet.
Top with green sprinkles (or rainbow).
Bake for 10-12 minutes, until lightly golden.
Remove from oven and transfer to wire racks for cooling.
If using SALTED pistachios or SALTED butter, do not add salt.