Rosemary Pistachio Cookies With White Chocolate Chips
If you could distill the holiday season down into cookie form, these cookies would be it. These tiny cookies pack a powerful punch of taste. Make them once and we guarantee these will become a holiday staple in your home.
Equipment
- Measuring Equipment (Teaspoon, Cup, Scale)
- Mixing Bowl
- Kitchenaid with Paddle Attachment (optional)
- Nut Chopper (optional)
- Cooking Sheet(s)
- Oven
Ingredients
- 224 Grams Unsalted Butter (1 Cup)
- 330 Grams *Light Brown Sugar (1 ½ Cups)
- 2 Large Eggs
- 440 Grams All Purpose Flour (3 ½ Cups)
- 60 Grams Pistachios, Shelled (½ Cups)
- 170 Grams White Chocolate chips (1 Cups)
- 1 Teaspoon Fresh Rosemary, Minced
Instructions
- Soften butter to room temperature.
- Cream the butter and brown sugar in the mixer on high speed until smooth, lighter in color, and a little fluffy. If you don't have a mixer, you can do this by hand in a mixing bowl.
- Add the 2 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the flour, pistachios, white chocolate chips, and rosemary. Mix on medium speed until thoroughly incorporated. The mixture should be solid, but a little sticky.
- Line a baking sheet(s) with parchment paper.
- Preheat the oven to 190°C (375°F).
- Using a spoon or a fork, drop tablespoon-size (2.5cm/1") blobs of dough at least 5cm (2") apart onto a baking sheet(s).
- Bake for10 minutes, until lightly browned at the edges and spread flat. Let cool on the pans.
- Store in an airtight container at room temperature. They can also be stored in a freezer up to year.
Notes
*Can't find Brown Sugar? No problem, just follow our recipe to make your own. It's easy!
Makes about 4 dozen cookies.