Pistachio Rosemary Cookies

Although I typically find myself baking various treat atleast once a week, there is one recipe that some would consider my ‘signature.’ I whip these cookies up for all occasions, from parties to hostesss gifts. Upon hearing the ingreadients that go into them, people tend to make a face that says “that can’t be good.” That look is quickly erased after one bite though, and they’re forever hooked. So don’t knock it ’til you try it! Introducing:

Rosemary Pistachio White Chocolate Cookies

As much as I’d like to claim this recipe as my own, it originally came to me via one of my idols, Timothy Ferris, of the 4 Hour Chef. When I met Tim in New York a couple years ago while on his NYC Food Marathon, I forgot to tell him how his Pistachio Rosemary White Chocolate Chip Cookies were the best thing that ever happened to my baking repertoire.

Seriously, they’re that good.

After having baked up dozens upon dozens of batches, I’ve since tweaked the recipe. I particularly like making them around the Holidays, as the the fresh rosemary scent reminds me of pine needles and evergreens (Christmas trees!), and the baked result is quite festive looking with specks of white and green throughout.

Baking Cookies

Cookie Dough

White Chocolate Chip Cookies

Rosemary Pistachio Cookies

Rosemary Cookies

Recipe (as adapted from The 4 Hour Chef):


  • 1 cup softened salted butter
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 1/2 cups self-rising flour
  • 1/2 cup unsalted pistachios (raw/unroasted, if you can find it)
  • 1 cup white chocolate (either chips or a bar)
  • 2 tbsp fresh rosemary sprigs


  1. Preheat oven to 180 C (350 F). Line two baking sheets with parchment paper.
  2. Beat the butter and brown sugar on high until light and fluffy (either by hand or mixer).
  3. Add the 2 eggs, one at a time, and beat well after each addition.
  4. Add the flour, and mix just until all incorporated
  5. Shell pistachios, and roughly chop, so that pistachio sizes range from full nut to cut into quarters. If using a chocolate bar, cut into small (0.5 cm cubed) even sized pieces. Chop rosemary finely.
  6. Add pistachios, white chocolate, and rosemary to dough mixture, and stir well to combine. Scrape down sides of bowl if necessary.
  7. Drop tablespoon-sized blobs of dough on parchment-lined baking sheet 5 cm apart from one another (cookies will spread significantly).
  8. Bake for 10-12 minutes, or until lightly browned. Remove from pans and let cool.

4 Hour Chef Rosemary Pistachio Cookies

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