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I`m a Panera Rewards Member so I receive frequent emails and today`s feature was a recipe for White Chocolate & Pistachio Cookies! I have never heard of White Chocolate & Pistachio cookies before but what a great combination because I`m a huge fan of both white chocolate and pistachio, just never thought of the two together so I wanted to share this recipe with you all! I looked over the ingredients and it looks fairly simple to make (as I`m a newbie to cooking/baking) and if I have time this weekend, my boyfriend and I will be baking these cookies! If not, next weekend! According to the recipe prep time takes about 20 minutes and baking time is 15 minutes so it should be rather easy plus the ingredients are pretty generic and I`m sure many already have these ingredients at home just we`ll need to buy some white chocolate and pistachio at Sprouts!
This recipe is brought to you by Panera (Credit: https://www.panerabread.com/en-us/recipes/white-chocolate-and-pistachio-cookies.html#utm_source=j0314&utm_medium=em&utm_campaign=c214) This recipe yields 36.
¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon ground cardamom or cinnamon
8 ounces good-quality white chocolate, broken into pieces
1 tablespoon butter
¾ cup sugar
½ teaspoon vanilla extract
¾ cup chopped pistachios, preferably Sicilian
Heat the oven to 350°F. Line two baking sheets with parchment or foil.
Stir together the flour, baking powder, cardamom, and salt; set the mixture aside.
Put the chocolate and butter in a microwaveable bowl or 2-cup glass measure. Microwave on medium just until the chocolate can be stirred smooth, 1 to 2 minutes, stopping to stir every 15 seconds after the first minute. Stir until smooth, and set the mixture aside.
In a medium bowl, beat the eggs with an electric mixer on high speed until pale yellow and creamy-looking, 2 minutes. Add the sugar and beat until the batter takes on air, thickens slightly, and forms a ribbon when the beaters are lifted, 4 minutes. Beat in the vanilla extract.
Beat in the melted chocolate on low speed just until smooth. Stir in the flour mixture just until blended. Stir in the pistachios.
Drop the dough by rounded teaspoonfuls about 1½ inches apart on the prepared baking sheets. Bake the cookies until the tops are firm to the touch and just beginning to brown but the centers are still moist, 10 to 12 minutes. Cool them on the sheets for 1 minute. Transfer them to racks to cool completely.
Have you ever tried White Chocolate & Pistachio Cookies? Is this a cookie you would bake or eat?
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