Pistachio Dream Cookie Bars
Soft, buttery cookie bars highlighted by chopped pistachios and white chocolate chips—easy to make and great for sharing.
Equipment
- 9×13 inch baking dish
- Parchment Paper
- Mixing Bowl
- Electric Mixer
Ingredients
Cookie Bar Batter
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 °F (175 °C). Line a 9×13-inch baking dish with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time and the vanilla extract, mixing until combined.
- In a separate bowl whisk together the flour, baking soda and salt.
- Gradually add the dry ingredients to the butter mixture until just combined—do not over-mix.
- Fold in the chopped pistachios and white chocolate chips until evenly distributed.
- Spread the dough evenly into the prepared baking dish, pressing lightly to level.
- Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan.
- Once cooled, lift the bars out of the pan using the parchment overhang and cut into squares/bars. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Notes
Make sure butter is softened so creaming works well. Don’t over-bake, as you want a soft chewy bar rather than a crisp cookie. You can use roasted & unsalted pistachios for best flavour. Store in a cool dry place. :contentReference[oaicite:2]{index=2}