Our Chocolate Chip Pistachio Cookies are rich, sweet and packed with melted chocolate and crunchy pistachios. They're soft in the middle and finished with salty pistachios for a bakery-style cookie made right at home.
Perfectly sweet and salty, pistachio chocolate cookies come together quickly and easily with pantry staple ingredients. They make a great dessert or snack paired with a cup of hot chocolate, warm apple cider or hot tea and coffee.
If these cookies sound delicious, you may also enjoy our chewy pumpkin cookies, pumpkin chocolate chip cookies and white chocolate chip cookies, soft and chewy pumpkin sugar cookies, chocolate chip pumpkin cookies and copycat Crumbl milkshake cookies.
Table Of Contents
Why You'll Love This Recipe
- Simple to make with easy ingredients
- The cookies turn out with soft centers and lightly crisp edges
- It's sweet, salty and chocolatey- the perfect flavor balance
- Great for holidays, cookie exchanges or every day baking
Ingredients
- ½ cup pistachios: chopped to your size preference
- ½ cup semi-sweet chocolate chips
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Should I Use Salted Or Unsalted Pistachios?
Depending on the taste you're going for you can use either. A sweet and salty pistachio chocolate cookie sounds amazing!
What Types Of Chocolate Chips Are Best?
Any variety of chocolate chips will make a delicious cookie! Use milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips or white chocolate chips to create your favorite version of our recipe.
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and vanilla extract with an electric hand mixer on medium speed (or in a stand mixer) until smooth.
- Slowly mix in the flour, baking powder, and baking soda until a soft dough forms. Mix on low speed until well combined and dough is smooth.
- Using a spatula or spoon, fold in the chocolate chips and finely chopped pistachios.
- Using a 2 tablespoon cookie scoop (or ice cream scoop), scoop 6 dough balls onto the prepared baking sheet. Add extra chocolate chips or pistachios on top if desired.
- Bake for 8-10 minutes, until the bottoms are lightly golden. Repeat with the remaining dough.
- Cool cookies on a wire rack for a few minutes before serving or storing.
Kristina's Tips
- For perfectly round cookies, use a cookie cutter or glass to gently shape them immediately after they come out of the oven.
- Don't overbake. Cooking them just until the centers are soft and the edges begin to brown is the key to the best pistachio cookies.
How To Store
Store cookies in an airtight container at room temperature for about 5 days. They will stay soft and flavorful, making them great for make-ahead baking. They can also be frozen for up to 6 months and thawed at room temperature for longer storing.
How To Freeze Cookie Dough
Freeze individual cookie dough balls for up to 3 months. Wrap them in plastic or freeze in a freezer-safe storage container. They can be baked at 350 degrees Fahrenheit for 9-12 minutes directly from frozen. You can also freeze the entire ball of dough and thaw it in the fridge before dividing into cookies and baking.
Recipe
Chocolate Chip Pistachio Cookies
Equipment
- cookie scoop
Ingredients
- ¾ cup light brown sugar
- ½ cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- ½ cup pistachios chopped
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and vanilla extract with an electric hand mixer on medium speed (or in a stand mixer) until smooth.
- Slowly mix in the flour, baking powder, and baking soda until a soft dough forms. Stir on low speed until well combined and dough is smooth.
- Using a spatula or spoon, fold in the chocolate chips and finely chopped pistachios.
- Using a 2 tablespoon cookie scoop (or ice cream scoop), scoop 6 dough balls onto the prepared baking sheet. Add extra chocolate chips or pistachios on top if desired.
- Bake for 8-10 minutes, until the bottoms are lightly golden. Repeat with the remaining dough. Cool cookies on a wire rack for a few minutes before serving or storing.
Notes
Nutrition
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