Irresistible Pistachio Cookie Bars
Chewy, buttery cookie bars loaded with crunchy pistachios and creamy white chocolate. Quick to mix, bake, and devour—perfect for parties, bake sales, or an everyday treat.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.75 cup unsalted butter melted and slightly cooled
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 0.5 teaspoon almond extract optional
- 1 cup shelled unsalted pistachios roughly chopped, divided
- 0.75 cup white chocolate chips
- 0.25 teaspoon flaky sea salt for topping
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang, and lightly grease.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl whisk melted butter with granulated sugar and brown sugar until glossy and smooth.
- Whisk in eggs one at a time, then whisk in vanilla and almond extract.
- Add dry ingredients to the wet mixture and fold just until no dry streaks remain.
- Fold in white chocolate chips and about 0.75 cup of the chopped pistachios, reserving the rest for topping.
- Spread batter evenly into the prepared pan. Sprinkle remaining pistachios on top and lightly press; finish with a pinch of flaky sea salt.
- Bake until edges are golden and the center is set with a few moist crumbs on a toothpick, about 20 to 24 minutes.
- Cool completely in the pan on a rack, then lift out and cut into 16 bars.
Notes
For deeper flavor, brown the butter and let it cool before using. Swap white chocolate chips with chopped dark chocolate for a less sweet bar. Store airtight at room temperature for 3 days or refrigerate for 1 week; bars freeze well for up to 2 months.