Rosemary Pistachio Cookies with White Chocolate

Rosemary Pistachio Cookies With White Chocolate

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I made this just because I like to use herbs but never tried it with cookies. A friend makes chocolates using various herbs. Well to my surprise this was excellent & even my VERY FINICKY spouse loved them. I had to hide the batch from him after he had 3 - these were for a party.

He is not one who likes white chocolate nor rosemary. Perhaps because he did not see the ingredients beforehand he did not have a pre-determination of the end result. I told him later exactly what the ingredients were and he liked the way it all blended .
He keeps asking me when I will be making more.


★★★★★ 2 votes

20 Min
15 Min


  • 1 c
    butter, unsalted- room temperature - dont soften via microwave
  • 1 1/2 c
    light brown sugar
  • 2 large
  • 2 1/3 c
    self rising flour or
  • 3 1/2 c
    gluten free flour
  • 1 tsp
    baking powder- but only if using the gluten free flour
  • 1/2 c
    pistachio nuts, shelled
  • 1 tsp
    fresh rosemary, minced
  • 1 c
    white chocolate chips

How to Make Rosemary Pistachio Cookies with White Chocolate


  1. Preheat oven to 375

    If you want to bake 24 cookies, set the racks in the middle and bottom third of the oven. Line two baking sheets with parchment paper. If you want to make 12 larger cookies set one rack in the middle and line one baking sheet.
  2. This is the 1st Option - the less work method:

    Using a hand mixer or stand mixer fitted with paddle attachment, beat the soft butter (not melted) and the light brown sugar on high speed until smooth, lighter in color and a little fluffy.
  3. Then add the 2 eggs- one at a time, beating well after each addition. Scrape down the sides of the bowls with rubber spatula as needed.
    Add the flour and baking powder if using gluten free, the pistachios, white chocolate chips and rosemary - mix on medium speed till thouroughly incorporated.
  4. Using a spoon or a fork (my preference) drop tablespoon size blobs of dough at least 2" apart onto baking sheet(s). Don't make palm size - the taste will be less appreciative.
    Bake until edges are lightly browned and have spread flat - about 14 minutes. Let cool on the pans.
  5. Make sure pans are at room temperature when placing dough. If its hot out of the oven the cookies will start to spread and you will end up with one thin sheet of cookies.
  6. The 2nd option - is harder. Beating the dough by hand with a wooden spoon or rubber spatula. The butter and sugar must be beat vigorously until the mixture lightens in color and sugar is dissolved. You will be getting a serious workout especially if using gluten- free flour.
  7. If you have remaining dough - line a tray with wax paper and drop blobs of dough as close as possible without touching. Place in freezer - when frozen transfer blobs to a freezer bag or an airtight container, label the bag, and include instructions:
    THAW, then bake at 350 degrees, space 2" apart, for 14 minutes. The frozen bags are welcomed gifts.
  8. Store leftover cookies in an airtight container at room temperature for up to 2 days. Or leave the airtight container on the counter and my hubby will have no problem munching these away.

Printable Recipe Card

About Rosemary Pistachio Cookies with White Chocolate

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Low Fat

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