RECIPE

White Chocolate and Pistachio Cookies Recipe

Name: White Chocolate and Pistachio Cookies Recipe
Prep time: 30 min
Yield: 12
Ingredients: A baking tray; Baking paper; 150g buttery baking spread.. at room temperature; 100g soft light brown sugar; 75g granulated sugar; 1 large egg; 2 tsp vanilla extract; 200g self-raising flour; 1 tbsp corn flour; 180g Milkybar®.. chopped into chunks; 80g pistachios.. chopped

Jump on the pistachio baking train and take a trip to nutty heaven!

19 December, 2025

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Our white chocolate and pistachio cookies are chewy, buttery and dotted with creamy chunks of Milkybar®. It’s a cookie match made in heaven and they’re great for any occasion from party treats to celebrations and weekend baking projects with the family. Whip up a batch and see what all the fuss is about! For more cookie recipes, classic flavour pairings and tasty ideas, sign up to our newsletter.

Why You’ll Love This Recipe

Pistachios are having their well-deserved moment in the sun right now. From the Dubai chocolate to the dozens of clones and creative interpretations, the chocolate and pistachio pairing is here to stay. The good news is that it’s absolutely delicious and our cookies give it a creamy Milkybar® twist. This simple recipe comes together quickly and is easy to make no matter your baking experience. Serve them as an after tea treat, or gift them to friends, our white chocolate and pistachio cookies always set a tasty tone.

Tips for the Perfect Cookies

Bake them your way!

For a softer, chewier cookie, slightly underbake them and let them cool and firm up on the baking tray.
For crunchier edges, bake the cookies for a few minutes longer just until the edges turn golden. Let the cookies rest on the tray for 5 minutes then carefully transfer to a rack to cool and crisp up.
Freeze the unbaked cookie doughballs in an airtight container and bake them from frozen. Just remember to add two minutes to the bake time!

White Chocolate Cookie Variations

Milkybar® and cookies go together like milk and cookies, and we’ve loads of flavours for you to try. Get summery with our Milkybar® and Raspberry Cookies. Double down on chocolate flavour with our Chocolate and White Chocolate Cookies. Get spooky with our Halloween Ghost Cookies or end the year on a festive note with our Christmas Shortbread Snowmen!

Serving Suggestions

Nothing says delicious like a platter of freshly baked cookies to share. Serve our white chocolate and pistachio cookies for afternoon tea, parties, garden picnics or birthday celebrations. For a special treat, serve a warm cookie after a dinner party with a small ball of cold vanilla ice cream. For a simple homemade treat that shows you care, wrap a few in a box or pop them in a mason jar. Wrap it with a ribbon and write a sweet message to accompany the sweet treat.

How to Store White Chocolate and Pistachio Cookies

Store your delicious white chocolate and pistachio cookies in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight. For a melty, freshly baked experience, warm a cookie for 15-20 seconds

You will need

A baking tray
Baking paper

Ingredients

150g buttery baking spread, at room temperature
100g soft light brown sugar
75g granulated sugar
1 large egg
2 tsp vanilla extract
200g self-raising flour
1 tbsp corn flour
180g Milkybar®, chopped into chunks
80g pistachios, chopped

Each cookie typically contains:

Energy 1372kJ 328Kcal 16%
Fat 17.2g 25%
Saturates 6.3g 32%
Sugars 22.8g 25%
Salt 0.38g 6%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2169kJ/519kcal

Method

For the cookies

Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
In a large bowl, combine the buttery baking spread, brown sugar and white sugar, and mix well to combine.
Add the egg and vanilla extract and mix to combined.
In a separate bowl, whisk together the flour and corn flour.
Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the Milkybar® chunks and chopped pistachios nuts.
Pop the bowl of dough into the fridge for 30 minutes to 1 hour to chill. This will help prevent the cookies from spreading too much, giving you chunkier cookies!
Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls.
Bake for 12-15 minutes or until the edges are golden but the centres still look slightly soft.
Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Top Tips

To help your cookies spread evenly and remain chunky, form them into a ball, then roll them into a slight sausage shape. Place them onto your baking tray standing up on the end of the sausage. The taller height means it takes longer for the cookie to drop as it bakes. For a large cookie, aim for 12 equal-size balls. For slightly smaller cookies, aim for 16 balls.