Pistachio Cookies Recipe

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Golden, chewy, and packed with nutty flavor — pistachio cookies are a sophisticated twist on your classic chocolate chip treat. These cookies are irresistibly soft in the center with just the right crisp edges, loaded with chunks of dark chocolate and crunchy roasted pistachios. A sprinkle of flaky sea salt on top elevates the flavor to bakery-quality perfection.

Whether you’re baking a batch for a holiday tray, a cozy weekend treat, or just because you need something sweet and slightly salty, these pistachio cookies hit the spot. The richness of the butter combined with the roasted nuttiness of pistachios creates a balance that’s both comforting and refined. Each bite gives you a buttery chew, a burst of chocolate, and that unmistakable pistachio crunch.

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Ingredients for this Pistachio Cookies Recipe

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup roasted unsalted pistachios, chopped
• 1 1/2 cups dark chocolate chunks or chips
• Flaky sea salt for topping (optional but recommended)

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step usually takes about 2–3 minutes with a hand mixer on medium speed. The air incorporated here helps give the cookies their perfect chewy texture.

Step 2: Add the Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition. Pour in the vanilla extract and mix until everything is fully combined. Scrape down the sides of the bowl to ensure even mixing.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined — do not overmix.

Step 4: Fold in the Pistachios and Chocolate

Gently fold in the chopped pistachios and chocolate chunks using a spatula or wooden spoon. This ensures even distribution without breaking the nuts or overworking the dough.

Step 5: Chill the Dough

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling allows the flavors to deepen and helps prevent spreading during baking.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the sheet. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.

Step 7: Add the Finishing Touch

Once out of the oven, immediately sprinkle a small pinch of flaky sea salt on each cookie while still warm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Estimated Nutrition

Per 1 cookie (based on a batch of 24 cookies):

• Calories: 230
• Fat: 13g
• Saturated Fat: 6g
• Carbohydrates: 27g
• Sugar: 17g
• Protein: 3g
• Fiber: 2g
• Sodium: 110mg

(Note: These values are estimates and can vary depending on specific ingredients used.)

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Frequently Asked Questions

What kind of pistachios should I use?

Use roasted, unsalted pistachios. Salted pistachios can make the cookies too salty, especially if you’re topping with flaky salt.

Can I substitute dark chocolate with milk chocolate?

Yes, but dark chocolate complements the nutty flavor of pistachios better and keeps the cookies from being overly sweet.

Do I have to chill the dough?

Yes, chilling helps prevent the cookies from spreading too much and enhances the flavor and texture.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free baking flour blend that includes xanthan gum. Results may vary slightly in texture.

Can I make this dough ahead of time?

Absolutely! You can chill the dough for up to 24 hours, or freeze it for up to 3 months.

Why did my cookies turn out too flat?

It’s likely due to warm dough or insufficient flour. Always chill the dough and measure flour accurately using the spoon-and-level method.

Can I add other nuts or mix-ins?

Sure! Try adding chopped almonds, white chocolate, or dried cranberries for a different twist.

How do I make these vegan?

Use vegan butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free chocolate chips.

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