Name: Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: French-inspired
Ingredients: 180 grams Cold unsalted butter; 180 grams Light brown sugar; 80 grams White caster sugar; 2 medium Eggs (room temperature); 1 tsp Vanilla extract; 200 grams Self-raising flour; 200 grams Plain flour; ¾ teaspoon Salt; 1 teaspoon Cornflour; 150 grams White chocolate (chopped into chunks); 200 grams Pistachio cream (chilled); 20-30 grams Pistachio cream (for drizzling); 20 grams Unsalted pistachios (finely chopped); Icing sugar (for dusting)

Jump to Recipe· 3.9 from 49 reviews

If you adore the buttery flakiness of croissants combined with a nutty, sweet twist, then you are going to absolutely fall in love with this Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe. These cookies bring together the richness of pistachio cream filling with the smoothness of white chocolate chunks, all wrapped in a tender, golden cookie dough that somehow manages to feel both indulgent and comforting. The final touch of chopped pistachios sprinkled on top adds crunch and a fresh pop of color that makes these treats irresistible both to the eyes and the palate. Whether you bake them for a special occasion or just to brighten an ordinary day, they promise pure delight in every bite.

Ingredients You’ll Need

The image shows five round cookies with a light golden brown color, each topped with thin green drizzle and small pieces of chopped nuts. The cookies have a slightly cracked surface, giving them a soft and chewy look. They are placed on a white marbled surface sprinkled with fine white powder, and small green nut pieces are scattered around. A white bowl filled with chopped nuts is at the side, and a silver tea infuser with small holes is near the bottom cookie. The scene is bright and clean, highlighting the texture and colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe lies in how simple yet carefully chosen the ingredients are. Each component plays a crucial role in building the perfect texture, flavor, and visual appeal of this unique cookie.

Cold unsalted butter (180 grams): Essential for a tender, flaky dough, softened just slightly to blend with the sugars.
Light brown sugar (180 grams): Adds a subtle caramel depth and moisture to the cookies.
White caster sugar (80 grams): Balances sweetness and helps create a light texture.
Eggs (2 medium, room temperature): Provide structure and richness to the dough.
Vanilla extract (1 tsp): Infuses a warm, aromatic note that elevates the flavors.
Self-raising flour (200 grams): Gives the cookies a gentle lift for that soft yet sturdy bite.
Plain flour (200 grams): Supports the dough’s shape and chewiness.
Salt (¾ teaspoon): Enhances flavor and balances the sweetness.
Cornflour (1 teaspoon): Lightens the texture to keep the cookies tender.
White chocolate (150 grams, chopped into chunks): Adds creamy pockets of sweetness inside every cookie.
Pistachio cream (200 grams): The luscious core of the cookie, packed with that nutty, buttery goodness.
Pistachio cream (20-30 grams): For drizzling and decorating.
Unsalted pistachios (20 grams, finely chopped): Gives a satisfying crunch and vibrant green color on top.
Icing sugar: A delicate dusting that finishes the cookies with a perfect sweet touch.

How to Make Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe

Step 1: Freeze the Pistachio Cream Filling

Start by spooning 10 heaped teaspoons of pistachio cream onto a greaseproof-lined flat tray, making sure to leave space between each dollop. Cover tightly with clingfilm and freeze them for 30 minutes. This step is crucial because the frozen pistachio filling will stay intact inside the cookie dough, creating a melty surprise when baked.

Step 2: Prepare the Cookie Dough

Preheat your oven to 200°C fan or 220°C conventional and line a large baking sheet with greaseproof paper. Soften the butter just a touch by microwaving it for 10 seconds, then cube and place in a large mixing bowl with the light brown and caster sugars. Beat the mixture until it’s just combined, making sure not to over-mix, so the butter stays slightly textured for that perfect crumble.

Step 3: Combine Eggs and Vanilla

Add one whole egg and one extra yolk (discard the white) along with your vanilla extract. Mix gently until these are fully incorporated, building richness and flavor into your dough.

Step 4: Mix Dry Ingredients and Form Dough

In a separate bowl, whisk together both flours, salt, and cornflour. Fold these dry ingredients into the wet butter and sugar mixture carefully to form a thick cookie dough. Then, fold in the chunks of white chocolate so that each bite offers gooey pockets of sweet creaminess.

Step 5: Fill and Shape the Cookies

Take about 100 grams of dough and mold it into a shallow bowl shape in your hand. Nestle a frozen spoonful of pistachio cream inside and wrap the dough firmly around it, shaping into a smooth ball. Work quickly so the filling stays frozen. Place each cookie ball onto your prepared baking sheet, spacing them evenly.

Step 6: Bake and Shape

Bake 4 to 5 cookies at a time for around 10 minutes or until they turn light golden on the edges. While they are still warm, press lightly with a round cutter to shape them into perfect circles. Let them cool completely on the baking sheet for at least 30 minutes to set their shape and texture perfectly.

Step 7: Decorate Your Cookies

Warm up about 20 to 30 grams of pistachio cream in the microwave for just 10 seconds, making it drizzle-friendly. Spoon or pipe this over the cooled cookies, then sprinkle with chopped pistachios for crunch and color. Dust lightly with icing sugar to finish your elegant Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe.

How to Serve Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe

A flat baking tray lined with white parchment paper holds twelve dollops of thick, green batter arranged in four rows of three. At the top left corner of the tray, there is an open glass jar filled with the same green mixture, and at the top right sits a white spoon with a heart-shaped handle resting on the tray, holding one scoop of the green batter. The bottom right corner has a black jar lid labeled

Garnishes

A simple dusting of icing sugar along with a drizzle of pistachio cream and a sprinkle of chopped pistachios not only looks stunning but heightens every bite. The contrast between the creamy drizzle and crunchy nuts makes these cookies stand out on any dessert tray.

Side Dishes

These cookies pair wonderfully with a cup of freshly brewed coffee or a mild green tea. If you want to create a small dessert plate, serve alongside some fresh berries or a dollop of whipped cream to balance the rich pistachio and white chocolate flavors.

Creative Ways to Present

Present your cookies stacked in a charming jar or arrange them on a rustic wooden board for a bakery-style vibe. Decorating with edible flowers or a splash of vibrant colored icing can add a festive feel for special gatherings. They also make perfect gifts when wrapped in parchment and tied with twine!

Make Ahead and Storage

Storing Leftovers

Store your Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe in an airtight container at room temperature. They’re best enjoyed within 3 to 4 days to savor their texture and flavor at their freshest.

Freezing

If you want to keep these delicious cookies longer, you can freeze them in a single layer on a baking tray first, then transfer to a freezer-safe container. They’ll keep well frozen for up to a month, so you can enjoy this indulgent treat anytime.

Reheating

To refresh frozen cookies, gently warm them in a low oven (about 150°C) for 5 to 7 minutes. This brings back the softness and enhances the taste of melted white chocolate within, as if freshly baked.

FAQs

Can I use regular cream instead of pistachio cream?

Regular cream wouldn’t provide the distinct nutty flavor and richness that pistachio cream offers in this recipe. If you can’t find pistachio cream, nut butters like almond or hazelnut can be substitutions, but it won’t be quite the same signature flavor.

Why do I need to freeze the pistachio cream before baking?

Freezing the pistachio cream helps it hold its shape when wrapped in dough and baked, preventing it from melting out and ensuring a gooey, creamy center inside each cookie.

Can I make these cookies vegan or dairy-free?

This recipe relies heavily on butter, eggs, and white chocolate, so adapting it to vegan or dairy-free versions would require suitable substitutes like vegan butter, egg replacers, and dairy-free chocolate. The texture and flavor might vary, but with some experimentation, it’s possible.

What is the purpose of cornflour in the recipe?

Cornflour (cornstarch) lightens the texture of the cookie dough, making the cookies more tender and delicate, which balances nicely with the chewy white chocolate and crunchy pistachios.

How do I store leftover pistachio cream?

Keep leftover pistachio cream tightly sealed in its jar in the fridge. It will stay fresh for a few weeks and is perfect for drizzling over these cookies or spreading on toast.

Final Thoughts

There’s something truly special about the Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe that makes every baking session rewarding. The combination of textures and flavors will captivate your taste buds and impress anyone lucky enough to try them. If you’re looking for a new favorite cookie to add to your baking repertoire, I wholeheartedly recommend giving this recipe a go—you’ll be delighted with the results!