Chocolate Chip Pistachio Cookies
This post contains affiliate links. Read the full disclosure here.
These chocolate chip pistachio cookies are packed with ground pistachios, chopped pistachios, and chopped chocolate. Made with simple ingredients, these pistachio cookies need zero chill time, and they’re ready in just 20 minutes!
As much as I love a classic chocolate chip cookie, I have so much fun experimenting with new chocolate chip cookie recipes. Just like my coconut chocolate chip cookies and banana bread chocolate chip cookies, these pistachio chocolate chip cookies have that same classic base but with a fun new flavor!
Not only are these pistachio cookies loaded up with chopped pistachios, but I also added ground pistachios for even more pistachio flavor.
Why You’ll Love These Chocolate Chip Pistachio Cookies
- You only need 12 simple pantry ingredients to make these cookies!
- These chocolate chip pistachio cookies are super soft and gooey in the middle, but with crisp edges.
- They’re made in one bowl and you don’t even need to chill the cookie dough.
- You can easily make these cookies dairy-free if you have food allergies.
Ingredients Needed
- Pistachios: I recommend using shelled and roasted pistachios. You can use salted pistachios for a less sweet cookie!
- Butter: Feel free to use regular butter or vegan butter. I don’t recommend swapping it out for oil.
- Flour: I’m using all-purpose flour, but you can also use gluten-free all-purpose 1-1 baking flour. If you’re gluten-free, I recommend using Bob’s Red Mill gluten-free flour.
- Chocolate: I’m using 70% dark chocolate, but feel free to swap that out for your favorite dark chocolate
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: Grind ½ cup of pistachios in the food processor until they’re fine. Don’t worry if it isn’t smooth! Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a handheld mixer, beat the butter and sugars together until light and fluffy. Add the ground up pistachios.
Step 4: Mix in the egg and vanilla, beating until just combined.
Step 5: Add the baking soda, flour, and salt. Stir in the chopped chocolate and chopped pistachios.
Step 6: Use a large cookie scoop, a spoon, or your hands to make 2 tablespoon-sized cookie dough balls and place them on the prepared baking sheets. Add more chopped chocolate or chopped pistachios on top.
Step 7: Bake the cookies one sheet at a time for 7-10 minutes. Take them out of the oven when the edges look set.
Step 8: Sprinkle over flaky sea salt right away. Let them cool for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Making bakery-style pistachio cookies
The perfect chocolate chip cookie to me has perfectly crisp edges but is still gooey in the middle! Here are a few ways I make sure these chocolate chip pistachio cookies are bakery-worthy.
When adding the egg and vanilla, make sure to only mix until just combined. We don’t want to overmix the cookie dough! Same with adding the dry ingredients, stop mixing as soon as the dough comes together.
Make sure to bake the cookies one sheet at a time for even baking. Finally, take them out of the oven when the edges are set but the middles look slightly underbaked. They’ll keep baking on the baking sheet, giving you the perfect chocolate chip cookie!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s super easy to add too much flour if you use measuring cups, which will make your cookies dense and dry.
- When it comes to grinding up the pistachios, check out my picture above to see how ground up you want them to be. Don’t worry if your pistachios aren’t super smooth – that’s normal here!
- Make these cookies dairy-free by using vegan butter and vegan chocolate.
- If your cookies aren’t perfectly round when they come out of the oven, use a large biscuit cutter or mug to scoot them into the perfect round shape.
Storage Instructions
Store the baked cookies in an airtight container at room temperature for 5-6 days.
To freeze, place in a freezer bag for up to 2 months. Let them thaw at room temperature before enjoying.
More Cookies Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Pistachio Cookies
Ingredients
- ½ cup (67 g) shelled pistachios, ground
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cup +3 Tbsp (273 g) all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup (67 g) shelled pistachios, finely chopped
- ½ cup dark chocolate, chopped, (regular or dairy free)
- flakey sea salt, for sprinkling on top
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Grind the pistachios in a food processor until very fine. They won't be quite as smooth as a nut butter consistency but almost. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes). Add in the ground up pistachios.
- Add the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the baking soda, salt, and flour. Stir in the chopped chocolate and chopped pistachios.
- Use a large cookie scoop or your hands to make 2 Tbsp sized balls and place them on the baking sheet around 3-4 inches apart. Add more chocolate and/or chopped pistachios on top for decoration if desired.
- Bake the cookies (one sheet at a time for even baking) for 7-10 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle!
- Sprinkle with flakey sea salt as soon as they come out of the oven while they’re still warm. Let the cookies sit on the baking sheet for 5-10 minutes then transfer to a cooling rack to cool completely. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
I loved the combination of chocolate with pistachios and the hint of salt made them perfect! Delicious! And Gabby, your amazing photos make me want to eat them right out of the screen…lol
Thank you so much!