Pistachios are incredibly nutritious, and when paired with white chocolate, they create a truly irresistible flavor combination. These recipes are guaranteed to be a hit with both kids and adults. Each one is rich in taste, beginner-friendly, and easy to prepare.
They’re perfect for holiday treats, last-minute desserts for unexpected guests, or quick sweets on busy days when you want something special without spending hours in the kitchen.
So don’t overthink dessert, just try these pistachio and white chocolate delights. They look elegant, taste amazing, and require minimal effort.
And if you’re craving more pistachio-based sweets, be sure to check out:
15 Easy & Delicious Date and Pistachio Recipes
1. Soft Chewy White Chocolate Pistachio Cookies
These white chocolate pistachio cookies are soft in the center, slightly crisp on the edges, and full of buttery flavor. They’re beginner-friendly, don’t require fancy equipment, and the dough comes together in minutes.
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Difficulty: Easy
Texture: Soft & chewy
Variations: Add dried cranberries or drizzle with pistachio ganache for extra richness
Why I Love These Cookies
I love cookies that stay soft even the next day, and these do exactly that. If you enjoy cookies soft chewy, this recipe will quickly become a favorite.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups white chocolate chips or chunks
- 1 cup pistachios, roughly chopped (unsalted preferred)
How to Make Soft Chewy White Chocolate Pistachio Cookies
- Preheat the oven
Set your oven to 350°F (175°C). Line two baking trays with parchment paper. - Cream butter and sugars
In a large bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy. This step helps create that soft chewy texture. - Add eggs and vanilla
Beat in the eggs one at a time, then add vanilla extract. Mix until fully combined. - Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt. - Combine everything
Gradually add the dry ingredients to the wet mixture. Mix just until combined—don’t overmix. - Fold in white chocolate and pistachios
Gently fold in the white chocolate chips and chopped pistachios. - Scoop and bake
Scoop dough into 2-tablespoon portions and place on the baking tray, leaving space between each cookie.
Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft. - Cool and enjoy
Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Tips for Perfect Soft & Chewy Cookies
- Slightly underbake for the best texture
- Toast pistachios lightly for deeper flavor
- Chill the dough for 20 minutes if your kitchen is warm
- Store in an airtight container to keep them soft for days
These cookies are the perfect starting point for anyone exploring white chocolate pistachio recipes.
2. Raspberry Pistachio Cake (With White Chocolate Drizzle)
I love the contrast here the nutty pistachios, the soft crumb of the cake, the slight tartness from the raspberries, and that creamy white chocolate drizzle on top. It’s one of those cakes that looks beautiful on the table but doesn’t stress you out in the kitchen.
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Difficulty: Easy to Medium
Texture: Soft, moist, and slightly buttery
Variations: Swap raspberries for strawberries or add a thin layer of pistachio ganache on top
Why This Cake Works So Well
Pistachios have a naturally buttery flavor that pairs beautifully with fruit. I usually make this when I want a dessert that feels special but still perfect for tea time or casual gatherings.
Ingredients
For the Cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- ¾ cup shelled pistachios, finely chopped
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
For the White Chocolate Drizzle
- ¾ cup white chocolate chips or chopped white chocolate
- 2 tablespoons heavy cream or milk
How to Make Raspberry Pistachio Cake
- Preheat the oven
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan. - Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream butter and sugar
In a separate bowl, beat the butter and sugar until light and fluffy about 2–3 minutes. - Add eggs and vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla. - Combine wet and dry
Add the dry ingredients in batches, alternating with milk. Mix gently until just combined. - Fold in pistachios and raspberries
Lightly fold in chopped pistachios. Toss raspberries with 1 teaspoon flour, then gently fold them into the batter. - Bake
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
White Chocolate Drizzle
- Melt white chocolate with cream in a microwave-safe bowl in 20-second intervals, stirring each time.
- Once smooth and creamy, drizzle over the cooled cake using a spoon.
My Tips for the Best Cake
- Don’t overmix this keeps the cake soft and tender
- Frozen raspberries work just as well as fresh
- For extra richness, spread a thin pistachio ganache layer before drizzling white chocolate
- Serve with tea or coffee for a perfect balance
This cake fits beautifully into any collection of white chocolate pistachio recipes dessert. It’s soft, moist, and always gets compliments.
3. White Chocolate Pistachio Cheesecake
This white chocolate and pistachio cheesecake is rich, smooth, and incredibly comforting. The white chocolate melts right into the filling, making it extra creamy, while the pistachios add just enough texture to balance everything out.
Prep Time: 25 minutes
Bake Time: 55–60 minutes
Cooling Time: 4 hours (or overnight)
Difficulty: Medium
Texture: Ultra-creamy, smooth, and buttery
Variations: Swirl in pistachio ganache or top with crushed pistachios and white chocolate curls
Ingredients
For the Crust
- 1½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup white chocolate, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ¾ cup finely chopped pistachios
Optional Topping
- Whipped cream
- Extra chopped pistachios
- White chocolate shavings
How to Make White Chocolate Pistachio Cheesecake
- Prepare the crust
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. - Make the filling
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add melted white chocolate and mix gently until fully incorporated. - Add eggs and cream
Beat in eggs one at a time, mixing on low speed. Stir in vanilla and heavy cream until smooth. - Fold in pistachios
Gently fold in chopped pistachios, making sure they’re evenly distributed. - Bake the cheesecake
Pour filling over the cooled crust.
Bake for 55–60 minutes, until the edges are set and the center slightly jiggles. - Cool slowly
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks. - Chill
Refrigerate for at least 4 hours or overnight before slicing.
My Tips for a Perfect Cheesecake
- Always use room-temperature ingredients for a smooth filling
- Mix gently to avoid adding too much air
- For extra flavor, swirl a thin layer of pistachio ganache into the batter before baking
- Use a warm knife to get clean slices
This cheesecake is one of my favorite white chocolate pistachio recipes dessert creamy, dreamy, and perfect for special occasions.
4. White Chocolate Pistachio Blondies
These white chocolate pistachio blondies are one of my go-to treats when I want something sweet but don’t feel like baking a full cake. They’re soft, buttery, and packed with creamy white chocolate and crunchy pistachios. I love how simple they are no mixer, no fuss, just mix and bake.
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Difficulty: Easy
Texture: Soft, chewy, and buttery
Variations: Add dried cranberries, drizzle with pistachio ganache, or swirl in melted white chocolate
Why These Blondies Are So Good
Blondies have that rich, cookie-like flavor but in bar form, which makes them perfect for slicing and sharing. If you love soft chewy desserts, these will hit the spot.
Ingredients
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) brown sugar
- 1 large egg + 1 egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips or chunks
- ¾ cup chopped pistachios (unsalted)
How to Make White Chocolate Pistachio Blondies
- Preheat the oven
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. - Mix wet ingredients
In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
Add the egg, egg yolk, and vanilla. Whisk until fully combined. - Add dry ingredients
Gently fold in flour, baking powder, and salt. Mix just until no dry flour remains. - Fold in the good stuff
Stir in white chocolate chips and chopped pistachios. - Bake
Spread the batter evenly in the prepared pan.
Bake for 25–30 minutes, or until the edges are set and the center is slightly soft. - Cool and slice
Let the blondies cool completely before slicing for clean edges.
My Tips for Soft & Chewy Blondies
- Don’t overbake slightly underdone centers stay soft
- Use brown sugar for deeper flavor and chewiness
- Let them cool fully before cutting
- Store in an airtight container to keep them soft for days
5. White Chocolate Pistachio Truffles Recipe
I usually make them when I want a dessert that feels luxurious but doesn’t require turning on the oven. They’re creamy on the inside, slightly firm on the outside, and perfect for gifting or special occasions.
Prep Time: 20 minutes
Chill Time: 2–3 hours
Difficulty: Easy to Medium
Texture: Creamy center with a soft melt
Variations: Roll in crushed pistachios, drizzle with dark chocolate, or fill with pistachio ganache
Why These Truffles Feel So Special
They’re rich, so a little goes a long way which makes them perfect for serving after dinner or packaging as homemade gifts.
Ingredients
For the Truffle Filling
- 1½ cups white chocolate, finely chopped
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ cup finely ground pistachios
For Coating
- ½ cup chopped pistachios or pistachio crumbs
- Optional: melted white or dark chocolate for drizzling
How to Make White Chocolate Pistachio Truffles
- Heat the cream
In a small saucepan, heat the cream over low heat until just steaming. Do not boil. - Melt the chocolate
Pour the hot cream over the chopped white chocolate. Let it sit for 1 minute, then stir gently until smooth. - Add butter and flavoring
Stir in butter and vanilla until fully melted and creamy. - Mix in pistachios
Fold in the ground pistachios. The mixture should be thick and smooth. - Chill
Cover and refrigerate for 2–3 hours, or until firm enough to scoop. - Shape the truffles
Scoop small portions and roll into balls using your hands. - Coat and decorate
Roll truffles in chopped pistachios or drizzle with melted chocolate.
My Tips for Perfect Truffles
- Use good-quality white chocolate for the best flavor
- Chill the mixture well before rolling
- Lightly grease your hands to prevent sticking
- Store in the fridge in an airtight container
These truffles are one of my favorite white chocolate pistachio recipes dessert simple, elegant, and always impressive.
6. Pistachio Cranberry Cookies
The creamy white chocolate, buttery cookie base, crunchy pistachios, and bursts of dried cranberries make every bite interesting. I love baking these when I want a cookie that feels a little different but still familiar.
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Difficulty: Easy
Texture: Soft, chewy center with lightly crisp edges
Variations: Swap cranberries for cherries or add orange zest for extra brightness
Why I Keep Coming Back to These Cookies
What I really enjoy about these cookies is the contrast. The white chocolate melts into the dough, the pistachios add crunch, and the cranberries bring a tart pop that cuts through the sweetness. If you love cookies soft chewy with a little twist, this recipe is a must-try.
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips or chunks
- ½ cup chopped pistachios
- ½ cup dried cranberries
How to Make Pistachio Cranberry Cookies
- Preheat the oven
Preheat oven to 350°F (175°C). Line baking trays with parchment paper. - Cream butter and sugars
In a bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. - Add egg and vanilla
Mix in the egg and vanilla until fully combined. - Mix dry ingredients
In a separate bowl, whisk flour, baking soda, and salt. - Combine everything
Gradually add the dry ingredients to the wet mixture. Mix just until combined. - Fold in mix-ins
Gently fold in white chocolate, pistachios, and dried cranberries. - Bake
Scoop dough into 2-tablespoon portions and space evenly on baking trays.
Bake for 10–12 minutes, until edges are set and centers are soft. - Cool
Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
My Best Cookie Tips
- Slightly underbake for the softest texture
- Use unsalted pistachios to control sweetness
- Chill dough for 20 minutes if cookies spread too much
- Store in an airtight container to keep them soft and chewy
7. White Chocolate Pistachio Ice Cream
It’s rich, creamy, and packed with nutty pistachio flavor, with little pockets of melted white chocolate throughout. Best part? It’s completely no-churn and very beginner-friendly.
Prep Time: 20 minutes
Freeze Time: 6 hours (or overnight)
Difficulty: Easy
Texture: Smooth, creamy, and scoopable
Variations: Add crushed cookies, a pistachio ganache swirl, or dark chocolate chunks
Why This Ice Cream Works So Well
White chocolate acts as more than just flavor here it helps keep the ice cream soft and scoopable. Combined with whipped cream and pistachios, the result is a dessert that tastes like it came straight from a gelato shop. If you love white chocolate pistachio recipes dessert, this one is pure comfort.
Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 oz / 395 g) sweetened condensed milk
- ½ cup white chocolate, finely chopped
- ⅓ cup pistachio paste or finely ground pistachios
- ½ cup chopped pistachios (for texture)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make White Chocolate Pistachio Ice Cream
- Melt the white chocolate
Gently melt the white chocolate using a double boiler or microwave in short intervals. Let it cool slightly. - Whip the cream
In a large chilled bowl, whip the heavy cream until stiff peaks form. - Prepare the base
In another bowl, mix sweetened condensed milk, pistachio paste, vanilla, salt, and melted white chocolate until smooth. - Fold everything together
Gently fold the whipped cream into the pistachio mixture in batches. Take your time to keep it light and airy. - Add pistachios
Fold in the chopped pistachios for crunch. - Freeze
Transfer to a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours.
Serving Tips
- Let sit at room temperature for 5 minutes before scooping
- Sprinkle extra pistachios or drizzle melted white chocolate on top
- Serve with soft chewy cookies or blondies for contrast
Make It Extra Special
- Swirl in pistachio ganache before freezing
- Add crushed white chocolate pistachio cookies for texture
- Use browned butter in a waffle cone for a deeper flavor
This no-churn ice cream is the perfect cool ending to your white chocolate pistachio recipes collection simple, creamy.
8. White Chocolate Pistachio Cupcakes
These white chocolate pistachio cupcakes are my favorite go-to when I want something that looks as good as it tastes. Soft, fluffy cupcakes topped with creamy white chocolate frosting and crunchy pistachio bits make them a hit for birthdays, brunches, or any celebration. They’re simple to bake but feel fancy enough to impress guests.
Prep Time: 20 minutes
Bake Time: 18–22 minutes
Difficulty: Easy
Texture: Soft, fluffy, moist
Variations: Swirl in raspberry jam for a tart surprise, or add a pistachio ganache drizzle
They’re perfect for parties because they look beautiful on a platter and taste even better than they look!
Ingredients
Cupcakes:
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- ½ cup white chocolate chips, chopped
- ½ cup chopped pistachios
White Chocolate Frosting:
- 1 cup (230 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- ½ cup white chocolate, melted and cooled slightly
- 1–2 tablespoons milk (for desired consistency)
- ½ teaspoon vanilla extract
- Extra chopped pistachios for garnish
How to Make White Chocolate Pistachio Cupcakes
- Preheat the oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. - Mix dry ingredients
In a bowl, whisk flour, baking powder, and salt. Set aside. - Cream butter and sugar
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. - Combine wet and dry
Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined. - Fold in mix-ins
Gently fold in white chocolate chunks and chopped pistachios. - Bake
Divide batter evenly among liners. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely. - Prepare frosting
Beat butter until creamy. Add powdered sugar gradually. Mix in melted white chocolate and vanilla. Adjust consistency with milk if needed. - Frost and garnish
Pipe or spread frosting on cooled cupcakes. Sprinkle extra chopped pistachios on top.
My Tips for Perfect Cupcakes
- Don’t overmix batter fluffy cupcakes are a result of gentle folding
- Use high-quality white chocolate for a richer flavor
- Frost when completely cooled to avoid melting
- Store in an airtight container for up to 3 days
These cupcakes are a fantastic white chocolate pistachio recipes dessert for parties, gatherings, or just a sweet treat to enjoy at home.
9. White Chocolate Pistachio Bark
If you are looking for a simple yet stunning white chocolate pistachio recipe, this bark is it. I love making it during the holidays because it’s easy to prepare, visually beautiful, and makes a perfect gift or snack. The creamy white chocolate combined with crunchy pistachios (and a pinch of sea salt) creates a sweet-and-savory treat that disappears fast in my house!
Prep Time: 10 minutes
Set Time: 1–2 hours
Difficulty: Very Easy
Texture: Crunchy with creamy pockets
Variations: Add dried cranberries, raspberry bits, or drizzle dark chocolate for extra contrast
Why I Love This Bark
I’ve always been a fan of desserts that are both beautiful and effortless. This white chocolate pistachio bark delivers on both fronts. The pistachios give a lovely crunch, the white chocolate is sweet and creamy, and adding a sprinkle of sea salt balances it all. It’s one of my favorite white chocolate pistachio recipes dessert for last-minute gifts or holiday platters.
Ingredients
- 12 oz (340 g) white chocolate, chopped
- 1 cup unsalted pistachios, roughly chopped
- ¼ cup dried cranberries (optional)
- ¼ teaspoon flaky sea salt
How to Make White Chocolate Pistachio Bark
- Prepare a baking tray
Line a baking sheet with parchment paper. Set aside. - Melt the white chocolate
Melt chocolate in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth. Alternatively, melt in 30-second intervals in the microwave, stirring in between. - Spread the chocolate
Pour melted chocolate onto the prepared tray and spread evenly to about ¼-inch thickness. - Add toppings
Sprinkle chopped pistachios and dried cranberries evenly over the chocolate. Lightly press them into the surface. Sprinkle flaky sea salt on top. - Set the bark
Let it cool at room temperature or refrigerate for 1–2 hours until fully hardened. - Break into pieces
Once set, break the bark into irregular pieces. Store in an airtight container.
My Tips for Stunning Bark
- Use high-quality white chocolate for a creamier finish
- Toast pistachios lightly to enhance flavor
- Don’t rush cooling let it harden completely for clean breaks
- Perfect for gifting in a clear bag tied with a ribbon
This holiday favorite is quick, beautiful, and so delicious.
10. White Chocolate Pistachio Milkshake
Think soft, creamy texture, swirls of white chocolate, and little crunchy pistachio bites basically dessert in a glass!
Prep Time: 10 minutes
Difficulty: Very Easy
Servings: 2
Variations: Top with whipped cream, drizzle of white chocolate, or extra crushed pistachios
Why I Love This Milkshake
I’m a sucker for creamy desserts, and this milkshake hits all the right notes. It’s quick to make, has a subtle nutty crunch, and the white chocolate pistachio combo is always a winner. Plus, it’s a fun twist if you’ve already made other white chocolate pistachio recipes dessert like cookies or cupcakes and want a drinkable version!
Ingredients
- 2 cups (480 ml) vanilla ice cream
- 1 cup (240 ml) milk (whole or 2% works best)
- ½ cup white chocolate chips, melted
- ¼ cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
- Whipped cream, for topping (optional)
- Extra pistachios or white chocolate shavings, for garnish
How to Make White Chocolate Pistachio Milkshake
- Melt the white chocolate
In a microwave-safe bowl, melt white chocolate in 20–30 second intervals, stirring until smooth. Let it cool slightly. - Blend the milkshake
In a blender, combine vanilla ice cream, milk, melted white chocolate, chopped pistachios, and vanilla extract. Blend until smooth and creamy. - Serve and garnish
Pour milkshake into glasses. Top with whipped cream, sprinkle extra chopped pistachios, and add white chocolate shavings if you like. Serve immediately.
My Tips for the Perfect Milkshake
- For extra indulgence, drizzle white chocolate inside the glass before pouring the milkshake
- Use slightly softened ice cream for easier blending
- Blend gently if you want the pistachio pieces to stay crunchy
- Try adding a scoop of pistachio ganache for a richer, dessert-like twist