Pistachio Chocolate Chip Cookies are loaded with melty chocolate chips and crunchy roasted pistachios, making every bite the perfect mix of sweet and salty. If you love a bit of crunch in your cookies, these are sure to become a new favorite! And if you enjoy cookies with nuts, you might also love our White Chocolate Macadamia Nut Cookies!
Key Ingredients and Substitutions
Room Temperature Ingredients – For the best texture, make sure your butter and eggs are at room temperature. Butter should be around 65°F to blend smoothly with the sugars, creating a soft and chewy cookie.
Butter – Unsalted butter works best to control the salt level in the recipe. If you only have salted butter, reduce the amount of added kosher salt to avoid overpowering the flavor.
Sugar – Using a mix of light brown sugar and granulated sugar creates the ideal balance of flavor and texture. Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar helps the cookies spread and develop crispy edges.
Chocolate Chips – Semi-sweet chocolate chips are classic in these cookies, but dark chocolate or white chocolate chips would also pair beautifully with the pistachios.
Pistachios – Use unsalted roasted pistachios to avoid making the cookies too salty. If using salted pistachios, reduce the added salt to about 1/4 teaspoon. Chop the pistachios into small pieces for even distribution in the dough.
How to Make Ahead
You can easily prepare the dough in advance so it’s ready to bake whenever you want. Store the dough in an airtight container in the refrigerator for up to 3 days. Alternatively, you can scoop the dough into balls and freeze them on a parchment-lined baking sheet until solid (about 1–2 hours). Once frozen, just transfer the cookie dough balls to a freezer-safe container or zip-top bag. When ready to bake, place the frozen dough on a baking sheet and bake—just add 2–3 extra minutes to the baking time. No need to thaw!
How to Store Pistachio Chocolate Chip Cookies
To keep your cookies fresh, let them cool completely before storing:
- At Room Temperature: Store in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
- Freezing: For longer storage, freeze the cookies in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature before enjoying.
Pistachio Chocolate Chip Cookies are the perfect combination of sweet, salty, and crunchy. Whether you stick to the classic recipe or experiment with different nuts and add-ins, these cookies are sure to be a hit!
Pistachio Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups unsalted roasted pistachios, finely chopped, divided
- 1 ¼ cups semi-sweet chocolate chips, divided
- kosher salt, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract until combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Mix in most of the pistachios and chocolate chips, reserving ¼ cup of each for topping.
- Using a 2-tablespoon scoop, portion the dough onto the lined baking sheets, spacing each cookie about 2 inches apart.
- Top each dough ball with the remaining pistachios and chocolate chips.
- Bake for 9–11 minutes, or until the edges are golden brown. The centers may appear slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Garnish with a pinch of kosher salt (optional).
This recipe is adapted from Iambaker’s Pistachio Chocolate Chip Cookies.
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