White Chocolate Pistachio Crunch Cookies are thin, crunchy, white chocolate chunk cookies with ground roasted, salted pistachios in the dough. In addition to the ground pistachios, the cookies have coconut, corn flakes and oats. Those ingredients, plus the combination of oil and butter, give the cookies a crumbly and light texture.
If for some reason you don't like white chocolate, you can leave it out and you'll still have a great cookie. In fact, the original version of these didn't call for any. But I do like the white chocolate, so I always put it in there. Lately I've been adding dried cherries as well.
White Chocolate Pistachio Crunch Cookies
½ cup roasted, salted pistachio kernels (56 grams)
¾ cups oats (75 grams)
¾ cups corn flakes (22 grams)
⅓ to ½ cup shredded, sweetened coconut (42 grams)
1 ¾ cups all purpose flour or white whole wheat (220 grams)
1 ½ teaspoons baking soda (7 ml)
Scant ½ teaspoon salt (2 ml)
8 tablespoons unsalted butter, room temperature (114 grams)
½ cup packed light brown sugar (110 grams)
½ cup granulated sugar (95 grams)
Half and egg, which is 2 tablespoons lightly beaten egg (30 ml)
2 teaspoons vanilla extract (10 ml)
½ cup vegetable oil (120 mil)
3 oz good quality white chocolate, very finely chopped (84 grams)
1. Preheat oven to 350 degrees F. (180 degrees C)
2. Combine pistachios and oats in food processor and process until pistachios are ground and mixture looks coarse. Add corn flakes and coconut and pulse processor about 20 times or until mixture is fairly uniform but there are still some flecks of corn flakes. Set aside.
3. Mix flour, baking soda, and salt together in a medium bowl. Set aside
4. Beat butter and both sugars using high speed of an electric mixer just until creamy; add egg and vanilla and beat for another 30 seconds, then beat in oil. Add flour mixture and stir by hand until it is almost mixed in; add pistachio/corn flake mixture and white chocolate and stir until mixture is fully blended.
5. Using a tablespoon measure, scoop up tablespoons of dough and roll into 1 inch (25 grams each) balls. Press the balls lightly to make ½ inch thick rounds and place on parchment lined cookie sheets about 2 inches apart.
6. Bake for 13-15 minutes. Remove from cookie sheet and let cool completely on a wire rack.
MAKES 36 to 38
Cindy H says
Oh, this looks wonderful. The killer words for me were 'Crunch Cookie'. I'm definitely going to have to bake these! That salt and sweet is a great combo! Thanks!
Cindy H
Hard Brown Sugar
Patricia Scarpin says
Anna, I love white chocolate and pistachios... But haven't tried them together yet. Great idea!
Annie says
Thanks for adding metric for those of us that are overseas!!
Brittany (He Cooks She Cooks) says
Funny, I just made pistachio ice cream. I'm not sure I've had them in a cookie before...
Elyse says
Oh, these sound fabulous! I love the idea of a salty pistachio with sweet coconut and white chocolate. And the texture sounds just fabulous as well! Can't wait to try these. Moving them to my "to bake" list!
Lorelei says
I bet these have a unique taste to them!
Anna says
I'm re-modeling and re-organizing. Not sure how I'm going to handle it.
Shannon says
Hi Anna,
Just wondering what happened to your top 10 category and posts? I enjoyed going to that category to look for "go-to" recipes.
Katrina says
I have it on good word that these are quite good! 😉
Crunchy/crisp with a bit of chewiness. Lots of yummy flavors.
unconfidentialcook.com says
Would love to try pistachios in a cookie. I use them more in salads with pistachio oil--savory, not sweet. Thank you!
claire says
these cookies sound fantastic! so are they true to their name- super crunchy? or does the 'crunch' part just refer to the pistachios? 🙂
Fat Fudge says
Excellent idea to measure by weight! It's so much easier to just put your mixing bowl on a scale and dump in the ingredients. Saves washing measuring cups!
VeggieGirl says
Looove nutty cookies!!
snookydoodle says
oh these look so delicious. I love chocoalte and nuts 🙂