Name: Pistachio Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (70 g) pistachios; 1 3/4 cups (219 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup (168 g) salted butter, softened; 3/4 cup (165 g) light brown sugar; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 tbsp vanilla extract; 6 oz (170 g) dark chocolate bars, chopped , 60% cacao; 1/2 cup (70 g) pistachios, roughly chopped; flaky sea salt, extra chopped chocolate and extra chopped pistachios for topping

Jump to Recipe· 4.9 from 16 reviews

If there’s one treat that defines irresistible crunch and chocolatey goodness in every mouthful, it’s Pistachio Cookies. These cookies are so much more than your regular chocolate chip variety—each bite is thick, chewy, and bursting with nutty pistachio flavor. Plus, the addition of dark chocolate chunks creates that magical bittersweet balance. Whether you’re a lifelong pistachio lover or just discovering this flavorful nut in baked goods, these cookies are sure to become your new obsession. They’re perfect for everyday snacking, gifting, or whenever you need a little pistachio-infused pick-me-up!

Ingredients You’ll Need

The beauty of Pistachio Cookies is that the ingredient list is simple, yet every item plays a crucial role. From the creamy butter to the earthy pistachios and bold, dark chocolate, each element enhances the flavor, texture, or color that makes these cookies truly unforgettable.

Pistachios (whole and chopped): These add a double dose of nutty richness and a hint of natural green color to the dough and the cookie tops.
All-purpose flour: Provides the perfect structure for a cookie that is thick, but still chewy.
Baking powder and baking soda: These leaveners help the cookies puff up and get delightfully airy in the oven.
Salt: Just the right amount brings out the flavors of the nuts and chocolate.
Salted butter (softened): Infuses richness and gives a tender crumb. Salted butter also deepens the flavor.
Light brown sugar: Adds moisture and a comforting caramel undertone that pairs so well with pistachios.
Granulated white sugar: Gives a bit of crispiness around the edges and balances the brown sugar’s deep molasses notes.
Egg yolks (room temperature): Using only yolks makes for an extra-rich, chewy cookie.
Vanilla extract: The backbone of most cookie doughs, this ingredient rounds out sweet and nutty flavors.
Dark chocolate bars (60% cacao, chopped): Chocolate chunks melt into luscious pockets that contrast beautifully with the nuts.
Flaky sea salt, extra chopped pistachios, and chocolate: For sprinkling on top to intensify textures and give a bakery-worthy finish.

How to Make Pistachio Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350 degrees. Line two baking sheets with parchment paper so the cookies bake evenly and don’t stick. That way, you’ll be ready to bake as soon as your dough is mixed—no scrambling when the dough is ready to go!

Step 2: Grind the Pistachios

Place whole pistachios in a food processor and pulse until they’re very finely ground and almost approaching a nut butter consistency. This step builds the cookie’s nutty flavor through and through—don’t skip it!

Step 3: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these separately helps ensure the cookies rise evenly and that each bite is seasoned just right.

Step 4: Cream the Butter and Sugars

Using a stand mixer or electric hand mixer, cream the softened salted butter, light brown sugar, and granulated white sugar together on high until the mixture is light and fluffy—this is key for the incredible texture of Pistachio Cookies. Don’t rush this step; two to three minutes of mixing makes all the difference!

Step 5: Incorporate Egg Yolks, Vanilla, and Ground Pistachios

Add the egg yolks, vanilla extract, and all that ground pistachio goodness, then mix on medium speed until the dough is pale and airy. The pistachios blend right in, ensuring you’ll get that signature flavor in every bite.

Step 6: Combine Wet and Dry Ingredients

Gently mix the dry flour mixture into the wet ingredients on low speed. Stop as soon as the dough comes together—overmixing can make the cookies tough instead of chewy.

Step 7: Fold in Chocolate and Chopped Pistachios

Switch to a rubber spatula and fold in the chopped dark chocolate and extra chopped pistachios. Every scoop of dough will be generously dotted with melty chocolate and crunchy nuts.

Step 8: Scoop and Bake

Use a large, 2-tablespoon-sized cookie scoop to shape the dough and arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes—10 for soft and chewy, 12 for a bit more crisp.

Step 9: Shape and Top

Right as the cookies come out of the oven, use a large round cookie cutter to gently scoot each cookie into a perfect circle shape. Finish by sprinkling each cookie with extra chopped pistachios, dark chocolate chunks, and a pinch of flaky sea salt. Let them cool for five minutes, then transfer to a wire rack to cool completely (if you can wait that long!).

How to Serve Pistachio Cookies

Garnishes

The simplest way to make these Pistachio Cookies look bakery-stunning is to sprinkle extra chopped pistachios and chocolate chunks on top right after baking. Adding a pinch of flaky sea salt isn’t just beautiful—it highlights both the chocolate and pistachio flavor, making every bite unforgettable.

Side Dishes

Pistachio Cookies are absolutely dreamy when served with a tall glass of cold milk or dark espresso. For an afternoon treat, try pairing them with a pot of green tea. If you’re feeling extra decadent, sandwich a scoop of vanilla or pistachio gelato between two cookies to make easy ice cream sandwiches!

Creative Ways to Present

For a show-stopping dessert platter, arrange your Pistachio Cookies on a rustic wooden board, alternating with fresh berries and squares of dark chocolate. You can also stack them in clear cellophane bags with ribbon for gifting, or pile them high on a cake stand lined with parchment for a party-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

Let any leftover cookies cool completely, then store them in an airtight container at room temperature. They’ll stay chewy and delicious for up to 4 days, though honestly, they’re usually gone long before that.

Freezing

Pistachio Cookies freeze beautifully. Place cooled cookies in a zip-top freezer bag with parchment between layers to prevent sticking. They’ll keep their flavor and texture for up to three months—just thaw at room temperature whenever you crave a treat.

Reheating

If you love warm cookies with melty chocolate, simply pop them into a preheated 300-degree oven for 3–5 minutes. They’ll taste like they’re fresh from the oven, and your kitchen will smell incredible all over again!

FAQs

Can I use unsalted butter instead of salted?

Absolutely! If you use unsalted butter, just add an extra small pinch of salt to the dough for balance. This swap won’t change the chewy texture or rich taste of your Pistachio Cookies.

Do I have to use dark chocolate, or can I substitute another type?

Dark chocolate is classic for balancing the sweet nuttiness of pistachios, but you can absolutely use semi-sweet, milk chocolate, or even white chocolate if you prefer a sweeter or creamier result.

What if I don’t have a food processor?

No worries! You can use a blender to grind pistachios, or place them in a zip-top bag and crush with a rolling pin. You just want them as fine as possible to give that signature Pistachio Cookies flavor.

Can I make the cookie dough in advance?

Yes! You can refrigerate the dough (covered) for up to 48 hours before baking. Chilled dough tends to create thicker cookies and lets the flavors intensify.

Are these cookies gluten free?

As the recipe is written, Pistachio Cookies are not gluten-free because of the all-purpose flour. However, you can swap in your favorite 1:1 gluten-free baking blend to make them gluten-safe—just keep an eye on texture during mixing.

Final Thoughts

If you’re ready to treat yourself (or someone you love) to something truly special, these Pistachio Cookies deliver every time. They’re easy, irresistibly chewy, and full of those flavors that bring comfort with a twist. I can’t wait for you to bake them and make your kitchen smell absolutely amazing—enjoy every bite!