Pistachio Chocolate Chip Cookies

They’re great for casual baking days, cookie swaps or when you want a classic cookie with a subtle twist. These are the kind of cookies that disappear quickly whether they’re served warm from the oven or packed up for sharing.

If you love nutty desserts, another cozy option you might enjoy is our Keto Candied Pecans, or for more chocolate-forward baking, our Chocolate Chip Cookie Brownie Bars are always a hit.

Simple ingredients and no fancy techniques required for these pistachio cookies.

See the recipe card below for the exact quantities of each ingredient.

• Baking Soda & Baking Powder: Give the cookies lift and a soft interior.
• Granulated White Sugar: Adds sweetness.
• Light Brown Sugar: Provides moisture and chewiness with a hint of caramel sweetness.
• Unsalted Butter: Creates a rich, buttery base and smooth dough.
• Large Egg: Binds the dough and adds structure.
• Dark Chocolate Chunks: Any choice of chocolate will melt into pockets of richness throughout the cookies.
• Green Pistachios: Add crunch and a slightly savory contrast.

Before you get started, grab your measuring cups and spoons (or kitchen scale), stand mixer and paddle attachment, mixing bowl, baking sheet and parchment paper and a 3-tablespoon cookie scoop.

• Chocolate Swap: Use semi sweet for a deeper, sweeter cookie.
• White Chocolate Version: White chocolate pairs beautifully with pistachios for a sweeter option.
• Salt Finish: Sprinkle a little flaky sea salt on top for extra contrast.
• Smaller Cookies: Scoop smaller portions for bite-sized cookies that bake faster.

These cookies come together quickly with a simple mixing method and no chilling required.

Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder.

Add sugars and butter to a stand mixer and cream together for about 2 minutes, scraping down the sides. Add egg and pure vanilla extract and mix again until just combined.

Transfer dry ingredients into the stand mixer bowl and run again until combined.

Mix chopped chocolate and pistachios, then scoop 3-tablespoons cookie dough balls and drop them on the prepared pan.

Bake in preheated oven for about 14 minutes or until lightly golden brown. If desired, add a sprinkle of flaky salt to the tops.

Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.

Hint: Roughly chop pistachios for better distribution throughout the dough.

• Room Temperature Butter: Soft butter creams more evenly and creates a smoother dough that helps to give the cookies height.
• Don’t Overmix: Mix just until combined to keep their chewy texture.
• Even Scooping: Use a cookie scoop to ensure consistent baking.
• Cooling Time: Let the cookies rest on the baking sheet briefly so they set before moving.

If you love chewy cookies and pistachio flavor, try our instant Pistachio Pudding Mix Cookies.

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• Countertop: Store cooled cookies on the counter out of direct sunlight for up to 5 days.
• Refrigerator: Keeps well for up to 5 days in an airtight container.
• Freezer: Freeze baked cookies for up to 2 months; thaw at room temperature before serving.

• Hot Beverages: Peppermint Mocha, Starbucks Peppermint Hot Chocolate, Irish Coffee with Baileys or Baileys Hot Chocolate.
• More Cookies: Espresso Chocolate Chip Cookies, Smores Cookies, Banana Chocolate Chip Cookies and Reeses Peanut Butter Cookies.

Yes, just reduce the added salt slightly to avoid over-seasoning.

Absolutely. Any type of chocolate chips work well, though chopped chocolate creates more varied texture.

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