Description
These Buttery Pistachio Sugar Cookie Bars combine a rich, tender cookie base with the delightful crunch of shelled pistachios and optional white chocolate chips. Perfectly sweet and buttery, these bars bake up golden and soft, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Sugars
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
Add-ins
- 1 cup shelled pistachios (roughly chopped)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: 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 for easy removal.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or whisk until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract until well combined.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix to keep the bars tender.
- Fold in Add-ins: Gently fold in the chopped pistachios and white chocolate chips (if using) with a rubber spatula or wooden spoon until evenly distributed.
- Spread Dough: Pour the cookie dough into the prepared baking pan and use the spatula to spread it evenly across the pan.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges turn light golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cookie bars to cool in the pan for about 10 minutes. Use the parchment overhang to lift them out and place on a wire rack to cool completely. Once cooled, cut into 12 bars and serve. Enjoy!
Notes
- You can omit the white chocolate chips if you prefer a more nut-forward flavor.
- For an extra crunch, toast the pistachios lightly before chopping and adding to the dough.
- Ensure not to overmix the dough to maintain a tender texture in the bars.
- Store bars in an airtight container at room temperature for up to 5 days for best freshness.
- These bars also freeze well—wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: sugar cookie bars, pistachio cookies, buttery cookie bars, white chocolate pistachio bars, easy dessert bars, bake sale treats
