Prep Time 40m
Cook Time 8m
Ready Time 75m
Yield 2 1/2-3 dozen cookies

  • 1 cup shelled pistachio nuts
  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup white chocolate chips or chunks
Preparation Directions
  • Step 1Heat oven to 350°F. Spread pistachios on baking sheet.
  • Step 2Bake 7 to 10 minutes or until toasted, stirring several times. Place nuts in kitchen towel; rub with towel to remove most of skin. Cool nuts. Chop coarsely; set aside.
  • Step 3Increase oven temperature to 375°F.
  • Step 4Combine brown sugar, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat well.
  • Step 5Combine flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate chips and reserved pistachios.
  • Step 6Drop by rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheets.
  • Step 7Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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