Pistachio Cookies

Pistachio Cookies
Short description
Pistachio Cookies are thick, chewy, and loaded with rich pistachio flavor, complemented by chunks of dark chocolate and a light sprinkle of flaky sea salt. With their nutty, sweet, and slightly salty balance, these cookies are a dream for pistachio lovers and a sophisticated upgrade from traditional chocolate chip cookies.

Why You’ll Love This Recipe
These cookies offer a luxurious, bakery-style experience at home with their perfectly chewy texture and rich flavor profile. Ground pistachios blended into the dough ensure an intense nutty taste, while dark chocolate chunks add depth and the sea salt enhances every bite. The recipe is straightforward, resulting in cookies that are both indulgent and elegantly rustic, making them ideal for gifting, entertaining, or simply treating yourself.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup (70 g) pistachios

1 3/4 cups (219 g) all-purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon 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 tablespoon 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

Directions
Prepare the Dough
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. Add the pistachios to a food processor and pulse until very finely ground, almost to a nut butter consistency. Set aside.

Mix the Wet and Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2-3 minutes. Add the egg yolks, vanilla extract, and ground pistachios, mixing on medium speed until pale and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.

Combine and Fold
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the chopped dark chocolate and chopped pistachios with a rubber spatula.

Shape and Bake
Use a large 2-tablespoon capacity cookie scoop to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes: bake for 10 minutes for softer cookies or 12 minutes for slightly crisp edges.

Cool and Garnish
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While cooling, sprinkle with extra chocolate chunks, chopped pistachios, and a pinch of flaky sea salt.

Servings and timing
This recipe yields approximately 18 cookies.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Calories: Approximately 220 kcal per cookie

Variations
White chocolate version: Substitute dark chocolate with white chocolate chunks for a sweeter, creamier contrast.

Espresso flavor: Add 1 teaspoon of instant espresso powder to the dough for a coffee-infused twist.

Gluten-free option: Use a gluten-free all-purpose flour blend suitable for baking.

Extra nutty: Add chopped almonds or macadamia nuts along with pistachios for a mixed-nut cookie.

Lemon zest: Add a teaspoon of lemon zest for a fresh, bright note that pairs beautifully with pistachios.

Storage/Reheating
Store the pistachio cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months. Thaw at room temperature when ready to serve. To enjoy warm, microwave a cookie for about 10-15 seconds.

FAQs
Can I use roasted pistachios instead of raw?
Yes, roasted pistachios add an even deeper nutty flavor, but ensure they are unsalted to control the overall saltiness.

How finely should I grind the pistachios?
Grind them until very fine, almost a paste, for the best flavor integration into the dough.

Can I substitute pistachios with another nut?
While pistachios give the best flavor, almonds or cashews can be used for a different twist.

How do I make sure the cookies stay chewy?
Avoid overbaking and remove them from the oven as soon as the edges are set but the centers are still soft.

Can I chill the dough before baking?
Yes, chilling for 30 minutes helps the cookies hold their shape better and intensifies the flavors.

What type of dark chocolate is best?
Use a quality dark chocolate bar with around 60% cacao for the perfect balance of sweetness and bitterness.

Can I make these cookies smaller?
Yes, adjust the size and reduce the baking time by 2-3 minutes for smaller cookies.

Is it necessary to add flaky sea salt on top?
The flaky sea salt enhances the flavors, but you can omit it if you prefer a sweeter cookie.

Can I use chocolate chips instead of chopped chocolate?
Yes, but chopped chocolate creates pools of melted chocolate for a more luxurious texture.

How do I store the dough if I want to bake later?
Refrigerate the dough for up to 48 hours or freeze scooped dough balls for baking at a later time.

Conclusion
Pistachio Cookies offer a deliciously nutty, chocolatey, and slightly salty experience that feels both indulgent and sophisticated. With their tender chew and rich flavor, they are an unforgettable treat that will quickly become a favorite in any cookie lover’s collection

Pistachio Cookies

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• Author: Olivia
• Total Time: 55 minutes
• Yield: 18 cookies
• Diet: Vegetarian

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Description

Pistachio Cookies are thick, chewy, and loaded with rich pistachio flavor, chunks of dark chocolate, and a sprinkle of flaky sea salt. These nutty, sweet, and slightly salty pistachio chocolate chip cookies are perfect for dessert lovers looking for a unique and irresistible homemade treat!

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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

 

Instructions:

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Instructions

• Preheat Oven:
  Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

• Grind Pistachios:
  Add the 1/2 cup pistachios to a food processor and pulse until very finely ground, almost to a nut butter consistency. Set aside.

• Mix Dry Ingredients:
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

• Cream Butter and Sugar:
  In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy (about 2–3 minutes).

• Add Egg Yolks and Pistachios:
  Add the egg yolks, vanilla extract, and ground pistachios. Beat on medium speed until pale and fluffy (about 1–2 minutes), scraping down the sides as needed.

• Combine Wet and Dry:
  Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.

• Fold in Chocolate and Pistachios:
  Stir in chopped dark chocolate and chopped pistachios using a rubber spatula.

• Scoop and Bake:
  Use a large 2-tablespoon capacity cookie scoop to drop dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes depending on desired texture (10 minutes for chewy, 12 minutes for crispier).

 

• Cool and Garnish:
  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, sprinkle with extra chocolate, pistachios, and flaky sea salt.

Notes

• Using high-quality dark chocolate elevates the richness of the cookies.

• Cookies will stay soft and chewy if stored in an airtight container for up to 5 days.

 

• You can freeze the cookie dough balls for up to 3 months for easy fresh-baked cookies anytime

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American