White chocolate and pistachio cookies are a delicious variety of cookies that have gained popularity in different Latin American countries. Their origin dates back to the fusion of traditional ingredients with modern touches, such as the use of pistachio, a highly valued nut in Mediterranean cuisine, and white chocolate, which provides a sweet and creamy flavor distinct from classic dark chocolate. In some countries like Mexico, they are often called "white chocolate and pistachio nut cookies," while in Argentina and Chile, they are simply known as "pistachio and white chocolate cookies." This recipe combines the crispy and soft aroma of the nuts with the subtle sweetness of white chocolate, making these cookies a perfect option for snacks or to accompany coffee or tea.
How to Make White Chocolate and Pistachio Cookies
To begin, in a large bowl, beat the butter, shortening, and sugar at medium speed until fluffy.
Add the eggs and vanilla, beating until just combined.
In a separate bowl, combine the flour, oats, baking powder, and baking soda.
Gradually add this dry mixture to the butter mixture, beating until just combined.
Carefully fold in the white chocolate chips and pistachios, mixing with a spatula so they are evenly distributed.
Drop teaspoonfuls of the mixture onto ungreased baking sheets, leaving space between them to prevent sticking.
Bake at 350°F (175°C) for 10-12 minutes, until the cookies are lightly golden at the edges.
Cool the cookies for 2 minutes on the baking sheets and then transfer them to wire racks to cool completely.
