February 26 is National Pistachio Day, making these White Chocolate Pistachio Cookies a perfect way to commemorate the occasion. This recipe yields 24 cookies.
Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
In a large bowl, beat together 1 cup melted butter, 3/4 cup brown sugar and 3/4 cup white sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract. In a separate bowl, combine 2 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt. Gradually incorporate the dry ingredients into the butter mixture until dough is just mixed. Fold in 1 cup crushed pistachios and 1/2 cup white chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheets. Bake until the edges begin to crisp, about 10 to 12 minutes. Cool cookies on baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.