These pistachio cookies are made with a chocolate chip cookie base filled with chopped pistachios and dark chocolate chunks and topped with flakey salt!
This pistachio cookie recipe is loaded with pistachios and has a chewy and soft center and a crispy and delicious exterior. They are perfect for yall chocolate chip and pistachio lovers!
What I love most about these cookies is that they don't use any artificial flavoring or pudding mixes. These cookies have a natural pistachio flavor that goes perfectly with the dark chocolate chunks.
This recipe is inspired by our favorite classic chocolate chip cookies that we make so often but with a fun and delicious twist!
We love making chocolate chip cookies with different flavors, you should try our white chocolate cookies, smores cookies, brown butter pecan cookies, biscoff butter cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- Pistachio flavor- These pistachio cookies are loaded with plenty of chopped pistachios and dark chocolate for the ultimate cookie flavor combination.
- Texture- They are chewy and soft on the inside and crispy on the outside!
- Can be easily double- This recipe easily doubles or triples if needed!
- Diet-friendly- They can be made dairy-free or gluten-free! Check out the tips we have below!
- Simple- These cookies are made with simple ingredients and take no time to prep!
Ingredients
Before you start to make this pistachio biscuits recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Cornstarch- cornstarch helps to create a tender texture for these cookies, plus, it keeps the cookie thick and soft.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using dark brown sugar but light brown sugar works as well. The brown sugar adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Dark chocolate- use the best quality dark chocolate or semisweet chocolate for the best flavor. We chop the chocolate bars into chunks but you can use store-bought chocolate chunks as well!
Pistachios- I love toasting the pistachios to make them more flavorful and delicious.
Instructions
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the eggs and the egg yolk, and mix until combined and creamy.
Then, add the flour, cornstarch, and baking soda, and mix with the hand mixer until almost combined.
Add the chocolate chunks and chopped pistachios and mix until just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10-12 minutes. Immediately top them with more chocolate chunks
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist pistachio chocolate cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your chocolate pistachio cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
Yes! I love using chocolate chunks because they are usually higher quality, but you can use your favorite high-quality chocolate chips as well!
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
OR freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Chocolate- you can swap the dark chocolate with milk chocolate, semisweet chocolate, or white chocolate!
More cookie recipes
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
Chocolate-dipped shortbread cookies- These chocolate-dipped shortbread cookies are crispy, melt in your mouth deliciously, and are dipped in your favorite chocolate! These cookies are made with only 5 ingredients!
Nutella cookies- These Nutella cookies are chocolate cookies that are made with Nutella inside the cookie dough and topped with dollops of melted Nutella.
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📖 Recipe
Chewy Pistachio Cookies
Ingredients
- 115 g Butter Softened
- ½ cup Brown sugar dark or light
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- ½ teaspoon Baking soda
- 1 ½ cup Flour AP
- 1 tablespoon Cornstarch
- ¾ cup Pistachios chopped
- 1 cup Chocolate chunks
Instructions
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the eggs and the egg yolk, and mix until combined and creamy.
- Then, add the flour, cornstarch, and baking soda, and mix with the hand mixer until almost combined.
- Add the chocolate chunks and chopped pistachios and mix until just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10-12 minutes. Immediately top them with more chocolate chunks
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Danielle
These cookies are awesome! Great texture and flavor. I would highly recommend and would definitely make these again!