“Empire’s” Cookie Lyon needs to watch out as there is a new cookie on the block that’s much more kick ass, nuttier and sexier than her.
Blasphemy I hear you cry but I kid you not. The bold combination of pistachio and white chocolate creates the ultimate cookie.
These morsels of delight perfectly embodies the smooth creaminess of white chocolate yet filled with the nutty natural saltiness pistachios brings.
Look at this bad boy.
I actually think this cookie embodies me as a person: a little bit nutty but lovely and sweet. Please jump in and agree friends!
Check out this quick yet delicious recipe below.
Pistachio and white chocolate cookies
Makes 12 cookies
-100g unsalted butter, softened
-60g soft light brown sugar
-30g granulated sugar
-2 tablespoons whole milk
-100g white chocolate, chopped
-100g pistachios, chopped
-140g plain flour
-1/2 teaspoon bicarbonate of soda
-drops of vanilla extract
Preheat oven to Gas Mark 4/180C/160C fan.
Beat together the sugars and butter until light and fluffy.
Beat in the egg, milk and vanilla extract for a couple of minutes.
In a separate bowl, sift the flour and bicarbonate of soda then add to the egg mixture.
Fold in the chopped white chocolate chunks.
Fold in the pistachios.
You know you want to lick the bowl…go on!!! Try a little bit of this tasty cookie dough. It’s the best part of the process.
Spoon onto baking parchment in large rough blobs and put in the oven for 8-10mins. Make sure they are well spaced as the cookies grow substantially as they bake.
The transformation from delicious gooey dough to soft chewy cookies happens within minutes so don’t stray too far from the oven.
The pistachios really bring a beautiful colour to these cookies.
Store in an air tight box and these delicious dollops of white choc pistachio amazingness can last a few days…well if you can resist the urge to eat them all at once.
Enjoy this treat with a mug of tea whilst nestled on the sofa.
Told you they be hard to put down…