Pistachio and Milk Cookies

published Nov 26, 2022
Pistachio and Milk Cookies Dipped in White Chocolate Recipe

Milk-based cookies speckled and fragranced with bright green pistachios, and dunked halfway into melted white chocolate to achieve a spectacular look fit for any holiday cookie spread.

Serves16

Makes32 (2-inch) cookies

Prep15 minutes

Cook10 minutes

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pistachio milk cookies dipped and on a cooling rack
Credit: Photo: Christopher Testani; Food Styling; Jesse Szewczyk; Prop Styling: Sarah Smart

This recipe is a part of Secret Family Cookies — a dozen recipes from our favorite bakers, inspired by the people who make them feel at home. Get all the amazing cookies here.

Nuts play a prominent role in Indian sweets and Christmas desserts, taking center stage in treats like marzipan, milk creams, cakes, and cookies. Served alongside Christmas cutout cookies, these milk-based cookies are one of my favorite holiday baked goods from when I was growing up. I used to make them at my grandma’s house alongside my cousins.

While they could also be made with cashews, pistachios were always my first choice — their bright-green color made me smile. This version is dipped in melted white chocolate, which gives them an extra-glam look and makes them even more irresistible. Be warned: One is never enough!

Credit: Photo: Christopher Testani; Food Styling; Jesse Szewczyk; Prop Styling: Sarah Smart

Tips for Making These Pistachio and Milk Cookies

  • For extra-bright pistachios, blanch them first. To remove the papery pistachio skins, which some people can find bitter, soak pistachios in boiling water for about five minutes, then rub the pistachios to remove the skin.
  • For less mess, use a rolling pin. Instead of chopping the pistachios, transfer them to a zip-top bag, and use a rolling pin to crush them.
  • Use pistachio oil. Almond extract works too, but I highly recommend using pistachio oil. I use this bottle from LorAnn Oils.

Pistachio and Milk Cookies Dipped in White Chocolate Recipe

Milk-based cookies speckled and fragranced with bright green pistachios, and dunked halfway into melted white chocolate to achieve a spectacular look fit for any holiday cookie spread.

Prep time 15 minutes

Cook time 10 minutes

Makes 32 (2-inch) cookies

Serves 16

Nutritional Info

Ingredients

  • 1/2 cup

    unsalted pistachios (about 2 1/2 ounces)

  • 8 tablespoons

    (1 stick) cold unsalted butter

  • 3/4 cup

    granulated sugar

  • 1

    cold large egg

  • 1/4 teaspoon

    kosher salt

  • 1/2 teaspoon

    pistachio extract or almond extract

  • 2 cups

    all-purpose flour

  • 1/4 cup

    dry milk powder

  • 1/2 teaspoon

    baking soda

  • 3/4 cup

    white chocolate chips (about 4 ounces)

Equipment

Instructions

  1. Coarsely crush or chop 1/2 cup unsalted pistachios.

  2. Cut 1 stick cold unsalted butter into cubes and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 3/4 cup granulated sugar. Beat with the paddle attachment on medium-low speed until light and fluffy, 4 to 5 minutes. Stop the mixer and scrape down the sides of the bowl with a flexible spatula.

  3. Add 1 cold large egg and 1/4 teaspoon kosher salt and beat on medium speed until combined, about 1 minute. Scrape the sides of the bowl down again. Add 1/2 teaspoon or almond or pistachio extract and beat for 10 seconds. The mixture will be light and fluffy. Scrape the sides of the bowl down one more time.

  4. Place 2 cups all-purpose flour, 1/4 cup dry milk powder, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine. Add half to the butter mixture and beat on medium-low speed until almost combined. Add the remaining flour mixture and beat until just combined. Add the pistachios and beat until just evenly distributed.

  5. Prepare a 12x16-inch sheet of parchment paper (you can reuse the sheet of parchment you used for mixing the dough). Transfer the dough onto the parchment and shape into a log that is about 12 inches long and about 2 1/2 inches wide. Position the log along one long end, then wrap the log up in the parchment. Wrap the roll with plastic wrap. Refrigerate (place it on a baking sheet first if your refrigerator has wire shelves) for at least 4 hours or up to overnight.

  6. Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.

  7. Unwrap the cookie dough log and place on a cutting board. Using a sharp knife, cut the log crosswise into about 3/8-inch thick rounds. Place up to 16 cookies on each baking sheet, spacing them at least 1 inch apart. The cookies won’t spread too much during baking.

  8. Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until lightly golden brown on the edges, about 5 minutes more. Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks and let cool completely, the cookies will firm up as they cool.

  9. Fit a medium heatproof bowl over a small saucepan of barely simmering water. The water should not touch the base of the bowl. Add 3/4 cup white chocolate chips to the bowl and stir with a flexible spatula until melted and smooth. Turn the heat off.

  10. Dip the cookies into the chocolate one at a time: Dip half the cookie into the chocolate, then tap the cookie gently to let the excess chocolate drip back into the bowl. Return to the rack and let sit until the chocolate sets, about 15 minutes.

Recipe Notes

Make ahead: The cookie dough log can be well wrapped in aluminum foil and frozen for up to 2 months. Cut the dough into rounds while still frozen. Bake from frozen, they may need a minute or two more baking time.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.