Blueberry and Pistachio Cookies

Name: Blueberry and Pistachio Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Ingredients: Butter at room temperature 3.5 oz; Eggs medium 1; Whole cane sugar 1 cup; Baking soda ½ tsp; Fine salt 1 pinch; Type 00 flour 1.6 cups; White chocolate 5.5 oz; Pistachios shelled ½ cup; Cranberries dried ½ cup

it es fr de br nl

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 25 min
Makes: 20
Cost: Average

PRESENTATION

Blueberry pistachio cookies are what you get when you take a classic American treat and give it a fun, flavorful twist. Really good stuff. These cookies start with that same buttery, moist base everyone loves, but honestly, the real magic happens with the mix-ins. Chopped pistachios bring a crunchy bite and a bit of saltiness, while bits of white chocolate melt into gooey, sweet pockets throughout the dough. And the blueberries? Juicy and either dried or fresh, depending on what you’ve got around. They add a pop of color and a little tangy kick. So good.

Each bite is a total surprise, with flavors and textures keeping things interesting. Folks have been getting creative with cookies forever, but this blueberry pistachio cookie recipe really, really stands out thanks to the generous chunks of pistachio and that extra hit of berry goodness. It’s like a little adventure in every bite.

Some people like their cookies soft and chewy. But this take? Leans a little toward the crispy side around the edges while the center stays tender and rich. There’s something super satisfying about biting into a cookie and getting a bit of everything—nutty crunch, a soft burst of berry, and that creamy chocolate sweetness. It’s no wonder people keep coming back to blueberry pistachio oatmeal cookies, especially when they're looking for something a bit different from the usual chocolate chip routine. For sure.

You’ll sometimes spot these as blueberry pistachio thumbprint cookies or even as breakfast cookies. Thing is, no matter how you make them, they’re all about celebrating bold mix-ins. Pour a glass of milk or grab your favorite coffee, and these cookies turn snack time into something special. Pretty much. Every batch is a chance to play with flavors, whether you use dried or fresh blueberries or toss in a handful of oats for a heartier bite. However you spin it, there’s nothing basic about these cookies—they’re packed with flavor, full of texture, and just a little bit unexpected.

How to prepare Blueberry and Pistachio Cookies

To make the blueberry and pistachio cookies, first sift together the flour 1, baking soda 2, and salt 3 in the same bowl.

Mix and set aside 4. Coarsely chop the pistachios 5 and do the same with the white chocolate 6.

In a bowl, place the brown sugar and the room temperature butter cut into pieces 7 and start mixing with electric beaters at low speed 8. Add the egg 9 and, once incorporated,

proceed by adding the dry ingredients, in several batches 10. When you have a homogeneous mixture with a consistency similar to ice cream, stop the beaters and use a spatula to fold in the chopped white chocolate 11, the blueberries 12

and finally the pistachios 13. Mix everything with the spatula 14 to combine the ingredients. Prepare a baking sheet lined with parchment paper. Using an ice cream scoop, gather a ball of dough at a time and place them well spaced on the baking sheet (15-16).

Bake the cookies in a preheated static oven at 300°F for about 25 minutes. Remove the cookies from the oven 17, let them cool on a wire rack before enjoying them 18.

Storage

Blueberry and pistachio cookies can be stored in a tin box for a week.

Freezing is not recommended.

Tip

If you can't find raw brown sugar, you can replace it with granulated sugar plus a tablespoon of molasses. You can vary the nuts as you like: try also the version with white chocolate, chopped dried figs, and pecans!

For the translation of some texts, artificial intelligence tools may have been used.

Blueberry and Pistachio Cookies

PRESENTATION

How to prepare Blueberry and Pistachio Cookies

Storage

Tip

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