From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.


These must-try cookies made the perfect sweet treat for pistachio lovers at Expo West.


  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 3 tsp salt
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups white chocolate chips, divided
  • 1 cup chopped Touchstone pistachios, roasted salted


Heat oven to 350F and line baking sheets with parchment paper. Whisk together flour, salt, and baking soda, then set aside.

Combine butter and granulated sugar in the bowl of your stand mixer, fitted with a paddle attachment, or a large bowl if using an electric hand mixer. Beat on high until light and fluffy, then add the brown sugar and continue mixing until well-combined.

Add the vanilla extract then mix in the eggs one at a time and scrape the bowl down one last time.

Add the flour mixture and mix on low until almost combined, then add the white chocolate chips. If you’d like to add white chocolate chips on top, reserve a handful.

Scoop two-tablespoon-sized portions of dough and place 3 inches apart on your lined cookie sheets. Press Touchstone pistachios into the top of each cookie and bake at 350F for about 10 minutes or until the edges are golden. If you’re adding chips on top, bake for 8 minutes, then add chips on top and continue baking 2-3 minutes.

Yields 24 cookies


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