THESE COOKIES. White chocolate and pistachio are a match made in heaven (even better than white chocolate + macadamia, in my opinion!), and adding in malted milk powder takes it to the next level. If you haven’t tasted malted milk in cookies before, you are absolutely missing out! Malted milk powder gives these cookies an extra chewiness and depth of flavor that is missing from other cookies. Bonus- it will make your house smell INCREDIBLE!
Step by step directions:
In a stand mixer, cream together the butter and brown sugar for 3 minutes, until the mixture is light and fluffy.
Add in the egg and vanilla, mixing on medium-high for 2-3 minutes. The mixture should be creamy, with the ingredients fully incorporated.
Add in the malted milk powder and mix again.
Add in the flour and sprinkle the baking soda and salt across the top before mixing until just combined.
Mix in the chopped pistachios and white chocolate. Use a cookie scoop to create balls of dough and place two inches apart on a lined cookie sheet.
Bake at 350F for 13-15 minutes. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Use a round cookie cutter or other circular object to roll around each cookie as soon as it comes out of the oven. This will help make your cookies perfectly circular!
Melt the white chocolate chips and coconut oil together and place in a piping bag or ziplock bag. Drizzle over the cooled cookies and top with more finely chopped pistachios. Enjoy!
Looking for more cookie inspiration? Check out the recipes below!
Malted White Chocolate & Pistachio Cookies
Equipment
- Stand Mixer
- Measuring cups
- Baking trays
- Cookie scoop
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup light brown sugar
- 1 egg
- 2 tsp vanilla
- 1 ½ cups all purpose flour
- ¼ cup malted milk powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup chopped pistachios
- ⅓ cup white chocolate chips
Drizzle
- ¼ cup white chocolate chips
- 1 tsp coconut oil
- Finely chopped pistachios
Instructions
- In a stand mixer, cream together the butter and brown sugar for 3 minutes, until the mixture is light and fluffy.
- Add in the egg and vanilla, mixing on medium-high for 2-3 minutes. The mixture should be creamy, with the ingredients fully incorporated.
- Add in the malted milk powder and mix again.
- Add in the flour and sprinkle the baking soda and salt across the top before mixing until just combined.
- Mix in the chopped pistachios and white chocolate.
- Use a cookie scoop to create balls of dough and place two inches apart on a lined cookie sheet.
- Bake at 350℉ for 13-15 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate chips and coconut oil together in 15 second increments, mixing well between each.
- Transfer the melted chocolate into a piping bag or ziplock bag, then drizzle over each cookie. Top with finely chopped pistachios.
- Allow to set for at least 30 minutes before enjoying!
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