Pistachio Chocolate Chip Cookies
There’s something special about a cookie that balances buttery richness with a little crunch and a hint of salt. These Pistachio Chocolate Chip Cookies do exactly that. The soft, chewy base is loaded with chopped pistachios for texture and subtle nuttiness, while chocolate chips add just the right touch of sweetness.
They feel classic but slightly elevated, making them perfect for everyday baking or gifting. The pistachios give a beautiful pop of color and a flavor that pairs especially well with white or semi-sweet chocolate.
Prep Time: 15 minutes
Chill Time (recommended): 30 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 20–24 cookies
Ingredients
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup shelled pistachios, roughly chopped
½ cup chocolate chips (white or semi-sweet, optional)
Instructions
Cream the butter and sugars. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add egg and vanilla. Mix in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, and salt.
Mix the dough. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
Fold in pistachios and chocolate. Gently stir in the chopped pistachios and chocolate chips.
Chill the dough. Cover and refrigerate for at least 30 minutes. This helps prevent spreading and improves flavor.
Preheat oven. Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
Portion cookies. Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the baking sheet.
Bake. Bake for 10–12 minutes, or until edges are lightly golden and centers look slightly soft.
Cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
Use room-temperature butter for smooth creaming.
Do not skip chilling if you want thicker cookies.
Toast pistachios lightly for deeper flavor.
Roughly chop nuts for varied texture.
Slightly underbake for a softer center.
Press a few extra chocolate chips on top before baking for a bakery-style look.
Use parchment paper to prevent over-browning.
Measure flour accurately by spooning and leveling.
Add a small pinch of flaky salt on top before baking for contrast.
Store dough balls in the freezer for ready-to-bake cookies anytime.
Variations
White Chocolate Pistachio: Use only white chocolate chips for a sweeter profile.
Dark Chocolate Version: Swap in dark chocolate chunks for richer flavor.
Cranberry Addition: Add ½ cup dried cranberries for tartness.
Orange Zest Twist: Mix in 1 teaspoon fresh orange zest.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Brown Butter Base: Brown the butter before mixing for nutty depth.
Sea Salt Finish: Sprinkle flaky sea salt after baking.
Pistachio Paste Swirl: Add a tablespoon of pistachio paste to the dough.
Chunky Style: Use chopped chocolate bars instead of chips.
Sandwich Cookies: Fill two cookies with vanilla buttercream or chocolate ganache.
Q&A
Can I use salted pistachios?
Yes, but reduce added salt slightly.
Can I skip chocolate chips?
Absolutely. The pistachios alone give great flavor.
Why did my cookies spread too much?
Butter may have been too warm or dough not chilled.
Can I freeze the dough?
Yes, freeze for up to 3 months. Bake from frozen, adding 1–2 minutes.
How do I keep cookies soft?
Store in an airtight container with a slice of bread.
Can I double the recipe?
Yes, just maintain ingredient ratios.
Do I need to toast the pistachios?
Not required, but recommended for enhanced flavor.
How long do they stay fresh?
About 4–5 days at room temperature.
Can I make them dairy-free?
Substitute plant-based butter.
Why are my cookies dry?
Too much flour or overbaking can cause dryness.
Nutrition
(Approximate per cookie, based on 22 cookies)
Calories: 180
Protein: 3 g
Fat: 11 g
Carbohydrates: 18 g
Sugar: 10 g
Fiber: 1 g
Sodium: 60 mg
Values vary depending on chocolate type and portion size.
Conclusion
Pistachio Chocolate Chip Cookies bring together buttery softness, crunchy nuts, and pockets of melted chocolate in every bite. They feel familiar yet slightly refined, making them just as suitable for a cozy evening treat as they are for sharing with friends.
The combination of textures is what makes these cookies stand out. Crisp edges, tender centers, and the gentle crunch of pistachios create a balanced, satisfying dessert that keeps you reaching for one more. Bake a batch once, and they may quickly become part of your regular rotation.