No Bake Pistachio White Chocolate Cookies Food

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
• Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
• Drop spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

NO-BAKE PISTACHIO-WHITE CHOCOLATE COOKIES

Steps:

• Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
• Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
• Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
• Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.
• Do Ahead
• Cookies can be made 5 days ahead. Store in an airtight container and chill.

WHITE CHOCOLATE PISTACHIO COOKIES

Steps:

• Preheat oven to 350. Line baking sheets with parchment paper.
• In large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange extracts.
• In medium bowl, combine flour, baking soda, baking powder and salt; gradully add to butter mixture, beating until combined. Beat in white chocolate morsels, oats and pistachios.
• Drop by heaping tablespoonfuls onto prepared baking sheets. bake 10-12 minutes or until lightly browned. Let cool on pans for 2 minutes before removing to racks to cool completely. Store in airtight containers.

PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter, shortening and sugar at medium speed until fluffy.
• Add eggs and vanilla, beat until just blended.
• In a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended.
• Stir in white chocolate chips and pistachios.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Bake at 350F for 10-12 minutes , until lightly browned.
• Cool 2 minutes on baking sheets, finish cooling on wire racks.