White Chocolate Pistachio Cookie Bars Recipe
Delight in these White Chocolate Pistachio Cookie Bars, a perfect blend of rich white chocolate chips and crunchy roasted pistachios baked into a chewy, buttery cookie base. These bars offer a delightful texture and sweet, nutty flavor, making them an ideal treat for gatherings or snacking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 ½ cups unsalted butter, melted
- 1 cup brown sugar, lightly packed
- 1 cup white sugar
- 2 eggs
- 2 Tbsp vanilla extract
Add-ins
- 1 11 oz package classic white chocolate chips
- 1 ½ cups shelled roasted pistachios, roughly chopped (or whole)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9×13-inch baking pan with parchment paper and grease the sides by spraying with cooking spray for easy removal of the cookie bars.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the melted butter, brown sugar, and white sugar together until creamy, about 3 to 4 minutes. This ensures a smooth base for your dough.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract thoroughly to incorporate moisture and enhance the flavor of the cookie bars.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to form the cookie dough. Avoid overmixing to keep the texture tender.
- Fold in Add-ins: Gently stir in the white chocolate chips and chopped pistachios evenly throughout the dough, distributing the sweet and nutty flavors.
- Spread Dough and Bake: Spread the dough evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes or until the top is slightly golden and firm to the touch.
- Cool and Cut: Remove the pan from the oven and allow the cookie bars to cool for about 15 minutes. Then transfer the bars onto a cooling rack to cool completely. Once cool, cut into 24 squares and serve.
Notes
- Using parchment paper and greasing the sides of the pan helps in easy removal of the cookie bars.
- Do not overmix the dough after adding the flour to ensure soft, chewy bars.
- For extra flavor, consider toasting the pistachios lightly before adding them to the dough.
- Store the cookie bars in an airtight container at room temperature for up to 5 days.
- These bars can also be frozen for up to 3 months; thaw before serving.