If you love classic chocolate chip cookies but want something a little more gourmet, Pistachio Chocolate Chip Cookies are about to become your new obsession. A quick and easy cookie recipe that’s make-ahead and freezer-friendly.
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Soft in the center, lightly crisp on the edges, and packed with buttery pistachios with rich pools of chocolate. Honestly, could there be anything better?!
Why You Should Make This Recipe
- Pistachios add color and flavor that’s naturally green and gorgeous.
- No chill time required – which means cookies in the oven, fast!
- Chewy cookies + crisp edges + happy baking = next level cookie magic.
- Bake some now, freeze the dough for later – and make-ahead friendly!
Ingredient Notes:
This pistachio chocolate chip cookie recipe has your usual cookie ingredients, with the addition of buttery pistachios. Here’s what we need:
- all-purpose flour – go for regular flour for this recipe. I recommend weighing the flour for the most accurate measurement, but following the scoop and level flour method works, too.
- fine sea salt – to enhance all those buttery, nutty flavors.
- baking soda – this adds to the golden color and tenderness of your cookies.
- unsalted butter – make sure the butter is room temperature so you can easily cream the butter and sugars. If you want to use brown butter in this recipe, you’ll have to chill the dough before baking.
- dark brown sugar – I specify dark brown sugar, but light brown sugar will also work. Or a mix of dark and light will work.
- granulated sugar – a small amount of white sugar gives us those crisp edges.
- egg – one large egg will bind the batter just right.
- pure vanilla extract – you can’t have cookies without classic vanilla.
- almond extract – almond extract enhances the pistachio flavor and adds a nutty aroma, but you can omit if you like.
- salted pistachios – make sure to use salted pistachios to get that sweet-salty combo.
- chocolate chips – dark chocolate chips or dark chocolate chunks are your best bet. Milk chocolate or white chocolate chips would be a sweeter, but delicious twist.
- flaky sea salt – a final sprinkle of flaky salt after baking takes these cookies to new heights.
QUICK TIP: optional, but if you want thicker cookies, you can chill the dough for 20 minutes to prevent too much spreading.
Helpful Tools:
- Kitchen Scale – these cookies will turn out best with accurate flour measurements. I weighed the flour for the best results for this recipe.
- Electric Mixer – whether it’s a hand mixer (love the cordless one) or a stand mixer with the paddle attachment, it’s best to use an electric mixer when creaming together butter with sugar.
- Good cookie sheet – using quality baking sheets will make a difference in how the cookies bake. I do *not* recommend baking with a silicone mat for this recipe. It will change how the cookies turn out.
- Food processor – optional, but you can use this to chop the nuts. Make sure you keep them somewhat coarse and don’t pulse too fine, or into flour.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Here are the step-by-step instructions for this easy pistachio chocolate chip cookie recipe:
1
make cookie dough
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Whisk flour, salt, and baking soda together in a medium bowl.
In a separate large bowl, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Scrap the sides of the bowl.
Then, add the remaining wet ingredients, including egg, vanilla, and almond extract, mixing on medium speed until fully mixed.
Add dry ingredients and mix on low speed until almost combined.
2
add pistachios and chocolate chips
Reserve 3 tablespoons of the ground pistachios for the tops in a small bowl.
Then, stir in pistachios and chocolate chips, folding in with a large rubber spatula or wooden spoon.
3
scoop cookie dough
Scoop dough onto prepared baking sheets with a medium cookie scoop (1.5 tbsp), spacing 2” apart. (Alternate with a row of 3, then 2.)
Roll dough between palms and dip the top of the cookies in crushed pistachios.
3
Bake & Cool
Bake cookies for 9-12 minutes, or until edges are golden brown and middle of cookies look slightly underdone.
Reshape Cookies: Use a glass cup and make a circular motion around the cookies. This has to be done almost immediately after taking out of the oven.
Sprinkle with flaked sea salt, if using.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookie Baking Tips
- Chop whole pistachios – rather than buying pre-chopped. Pre-chopped nuts oxidize faster and taste less fresh.
- Weigh the flour and pistachios – I recommend weighing the flour and pistachios with a kitchen scale for the most accurate results (gram measurements are noted in the recipe card).
- Use room temperature ingredients -this allows the creaming of the butter and sugars to happen faster and easier, giving you bakery-style cookies.
- Baking time will vary – all ovens operate differently, so start checking at 9 minutes. The center of the cookies will look slightly underdone.
- Baking Pans – The type of baking sheet used will also affect your cookies. Using a light colored aluminum pan is best. I love these USA Bakeware Large Sheet Pans.
Serving Suggestions:
Here are some ideas for how you could serve these chocolate chip pistachio cookies for different occasions:
- Thanksgiving / Friendsgiving: an easy, portable dessert you can bake for your friends and family to enjoy, along with Healthy Pumpkin Pie Bars.
- Christmas Day: the pop of green just sings everything Christmas dessert to me. Make them a part of your holiday cookie box with Vegan Gingerbread Cookies, Cranberry Orange Cookies, and Cut Out Sugar Cookies.
- New Year’s: a fun, little spin on the classic chocolate chip cookie to ring in the New Year!
How to Make Ahead, Store Cookies & Freeze Cookie Dough
Make Ahead: Pistachio cookie dough can be made 3 days in advance. Store, tightly wrapped, in the fridge.
Storage: Store leftover baked cookies in an airtight container at room temperature for 4 days.
Freeze Unbaked Cookies: Roll cookie dough balls and top with pistachios, then flash freeze on a parchment lined baking sheet for 1-2 hours. Transfer to a freezer bag. Freeze for up to 3 months.
Bake from Frozen: Bake at 350ºF for 11-13 minutes. They also will not spread as much, so they’ll be a slightly thicker cookie.
Freeze Baked Cookies: Cool completely, then transfer to a freezer-safe container. Freeze up to 1 month. Thaw to room temperature before enjoying!
Recipe FAQs
Can I make these cookies gluten-free?
I haven’t tested a gluten-free version myself, but I suppose a 1:1 gluten-free flour mix would work. I would avoid using only almond flour.
Can I make these cookies vegan?
While I did not test a vegan version, you could try swapping the butter for vegan butter or coconut oil and egg for a flax egg. Also, make sure to buy dairy-free chocolate chips.
Why use toasted pistachios?
Toasting pistachios intensifies their flavor and brings out their natural nutty qualities. You can either toast raw pistachios or buy a bag of dry roasted pistachios (what I did!).
If you make these Pistachio Chocolate Chip Cookies, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too.
Pistachio Chocolate Chip Cookies
Ingredients
- 1 ¾ cups unbleached all purpose flour, spooned and leveled (weighed 235g) – see notes
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, (1.5 sticks) room temperature
- ¾ cup dark brown sugar, packed
- 3 tablespoons granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, increases nutty flavor
- ½ cup salted pistachios, (weighed 94g) crushed and divided, 3 tablespoons removed for topping
- 1 cup dark chocolate chips, use a high quality brand for best flavor
- Flaked sea salt, for topping, optional but recommended
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper, set aside.
- Mix dry ingredients: In a medium bowl, whisk together dry ingredients – set aside.
- Reserve 3 tablespoons of the crushed pistachios and place in a shallow bowl.
- Mix wet ingredients: In a separate large bowl cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add in egg, vanilla and almond extract mixing on medium speed until fully incorporated.
- Combine to make dough: Add bowl of dry ingredients and mix on low speed until almost combined. Add crushed pistachios (weighed 77g) and chocolate chips, folding in with large silicone spatula until fully incorporated.
- Using a medium cookie scoop (1.5 tbsp), scoop dough onto lined baking sheet, placing 2” apart. Alternate with a row of 3, then 2 – see pictures in post. Roll dough between palms and dip tops in crushed pistachios and place back on the baking sheet.
- Bake for 9-12 minutes, or until edges are golden and middle of cookies look slightly underdone. My cookies took 10 minutes. To reshape cookies, use a glass cup and make a circular motion around the the cookies. This has to be done almost immediately after taking out of the oven. Then sprinkle with flaked sea salt, if using.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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