Our Chocolate Chip Pistachio Cookies are rich, sweet and packed with melted chocolate and crunchy pistachios. They're easy to make, perfectly sweet and salty and come together quickly with pantry staple ingredients.
These Chocolate Chip Pistachio Cookies are crunchy on the outside, soft in the middle, rich with butter and chocolate, and finished with salty pistachios for a bakery-style cookie made right at home. They're a fun twist on classic chocolate chip cookies. The combination of semi-sweet chocolate chips and chopped pistachios makes every bite soft, chocolatey, and just slightly nutty - perfect with a warm glass of milk or cup of hot chocolate.
If these cookies sound delicious, you may also enjoy our white chocolate chip cookies, soft and chewy pumpkin sugar cookies, chocolate chip pumpkin cookies and mint chocolate chip cookies.
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
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.
Tips from the Chef
- 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.
Recipe FAQs
Yes, you can use milk chocolate chips, dark chocolate chips and white chocolate chips to create your own version of our recipe.
Yes, the cookie dough balls can be frozen for up to 3 months and baked directly from frozen. You can also freeze the entire ball of dough and thaw it in the fridge before dividing into cookies and baking.
This recipe has only been tested with light brown sugar. Dark brown sugar will give the cookie a more caramel-like flavor but also an even chewier texture.
The combination of the baking powder and baking soda will keep the center of the cookie soft and chewy. I wouldn't skip it unless you absolutely have to.
Recipe
Chocolate Chip Pistachio Cookies
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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