Description
Delightfully rich and buttery pistachio sugar cookie bars with a crisp edge and a chewy center, studded with crunchy shelled pistachios and optional white chocolate chips for a sweet finish. These bars are perfect for a sweet snack or dessert, simple to make, and baked to golden perfection in under an hour.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup shelled pistachios, roughly chopped
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This helps in easy removal of the bars after baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or whisk to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract until evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Take care not to overmix to keep the bars tender.
- Fold in Pistachios and Chocolate: Gently fold the chopped pistachios and white chocolate chips into the dough with a spatula or wooden spoon until they are evenly distributed throughout the batter.
- Transfer Dough to Pan: Pour the cookie dough into the prepared baking pan. Use a spatula to spread it out evenly, ensuring an even bake.
- Bake the Bars: Bake in the preheated oven for 25-30 minutes. The edges should turn a light golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Down: Allow the bars to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift them out and transfer to a wire rack to cool completely. This prevents sogginess.
- Cut and Serve: Once fully cooled, cut the bars into 12 equal pieces using a sharp knife. Serve and enjoy these buttery pistachio delights!
Notes
- For added flavor, toast the pistachios lightly before chopping and folding them into the batter.
- White chocolate chips are optional but add a wonderful creamy sweetness; feel free to substitute with dark chocolate chips if preferred.
- Ensure butter is softened but not melted to achieve the best texture in the cookie bars.
- Do not overmix the dough after adding the flour to prevent tough bars.
- Store bars in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
