White Chocolate Pistachio Butter Cookies

Bring cookies up a notch with these bougie white chocolate pistachio butter cookies! Adding pistachio butter to these takes it up a notch!

One of the most steadfast things in my life has been my deep rooted love of Nutella. It started early in my life, with my grandmother opening a jar and giving me a spoonful. At this point, I just can’t keep the stuff in my house because as soon as the jar is open – all bets are off. And now, I might have just found something that BEATS IT! Pistachio butter! I’m on a one woman mission to make this a thing. It deserves its moment to shine. 

What is pistachio butter or pistachio paste?

Pistachio butter, or pistachio cream, is a highly blended mixture of pistachio nuts, pistachio oil, sugar, and sea salt. It can be thick like peanut butter, and with small flecks of nut in the mixture, or more like a pistachio cream that is completely smooth and slightly more loose in texture. You can find it unsweetened or sweetened. Frequently it will be noted as “Sicilian” if the pistachios are from Sicily which is a popular growing region for the green nuts. 

Pistachios are a wonderful luxury nut, with a rich flavor. They are definitely more expensive as nuts go, so it does increase the cost of the pistachio butter, unlike it’s peanut butter friend. Is pistachio butter healthy? Well, like anything use it in moderation. But it is delicious! 

Can I Make My Own Pistachio Butter?

Heck yes, you can make homemade pistachio butter! One of my favorite bakers and amazing chefs is Lindsay of Love and Olive Oil. She has an amazing step by step tutorial and recipe for how to make your own and her tips make the process simple and approachable. Her comparison of various taste, flavor profiles of different types of pistachios and whether or not to use raw or blanched nuts in your nut butter. 

You can use a food processor or high power blender to mix these ingredients to a perfect consistency. I love Lindsay’s use of home toasted raw pistachios for this deliciousness to achieve the perfect green color in this vegan spread. You can adjust the sweetness to your own specifications as well. 

Ingredients for this Recipe

The ingredients are mostly simple, basic cookie ingredients. Whether your make your own pistachio butter or pistachio cream, or buy some store bought is up to you. 

• White Chocolate Baking Bar
• Unsalted Butter
• Egg
• White Granulated Sugar
• Vanilla Extract
• Flour
• Baking Powder
• Salt
• Pistachio Butter
• White Chocolate Chips, if desired
• Shelled pistachios, chopped
• Flaky Sea Salt

What Else Can Pistachio Butter Be Used For?

What can’t pistachio butter be used for is the more important question! With it’s peanut butter, or Nutella like consistency and unique flavor, it can be used for anything that those are used for! It’s dairy-free, vegan, and gluten-free which are all benefits to those with certain food sensitivities. 

• Topping on oatmeal
• Adding to ice cream to create a pistachio ice cream! 
• Adding into muffins
• Packaging as an edible gift
• Blend in morning smoothies
• Using as a fruit dip
• Eating it with a spoon – highly endorsed! 
• Swirling into desserts
• Adding onto a Fluffernutter Sandwich
• Topping onto morning toast with honey, and almonds
• Mix with coconut oil for a ice cream magic shell

How to make this Recipe

1. Preheat oven to 350 F. 
2. In a medium bowl, whisk together the dry ingredients, flour, baking powder, and salt. Set aside momentarily.
3. In a stand mixer, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl once or twice to ensure it is evenly mixed. Add in the vanilla and beat until incorporated. Add in the eggs, allowing at least 30 seconds in between each egg addition. 
4. In a microwave safe bowl, gently heat the white chocolate until melted and smooth. Microwave in 30 second intervals, and then 15 seconds until it reaches 90% melted, and stir to allow the residual heat to melt the rest of the chocolate. 
5. Slowly pour the melted chocolate into the stand mixer and incorporate. 
6. Once incorporated add in the flour mixture and mix until just combined. 
7. Using a cookie scoop, place 6 balls of dough onto a lined baking sheet. Using your thumb, depress a spot into the middle of the cookie dough ball. Using a spoon, place a teaspoon or so into the middle. Using a knife or a chopstick, swirl it into the dough ball gently. Sprinkle with additional chopped pistachios or white chocolate chips if desired.
8. Bake for 15-18 minutes, until the edges have set. Adjust time if necessary. 
9. Remove from the oven and use a large format cookie cutter to swirl around the cookies to create the perfect round shape. Sprinkle immediately out of the oven with sea salt, if desired. 
10. Allow to cool on the baking sheet for 3-5 minutes, and then place on a wire rack to cool completely.

Common Questions about Pistachio Butter

Does pistachio butter have sugar?

You can find both sweetened and unsweetened pistachio butter, or pistachio cream, on the market. Read the ingredients to ensure you are getting the version you want! 

Why is my pistachio butter not creamy?

You can find different varieties of pistachio butter, and pistachio cream. Like peanut butter, you can find it in a lot of different consistencies. You can find a chunky style, one that is completely creamy, and some that have additional texture somewhere in between. With so many brands and varieties the world is endless.

Does pistachio butter go bad? 

Like most nut butters, it can go rancid if not used in an appropriate amount of time, and oxidation of the nuts can occur changing the color slightly. Generally the color is influenced by the nuts used. Look at Lindsey’s post and see what range of color she got based on the choice of pistachios she used! You can also place it in an airtight container in the refrigerator, but it will harden. So understand that going in. 

Can liquid sweetener be used in lieu of sugar?

While it can be used, it will change the consistency and texture of the pistachio butter. Sugar will provide a certain amount of structure that liquid sweetener like honey, maple syrup, or other sweetener will not.

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