Pistachio Cookies

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These chocolate chip pistachio cookies have both ground pistachios and chopped pistachio in the dough, giving them a rich pistachio flavor. They are buttery, with crisp edges and soft centers and chocolate chips in every bite!

a Pistachio Cookie with chocolate chips and pistachios

If you have a pistachio aficionado in your life, you have to make these pistachio cookies!

They are buttery with crisp edges and chewy centers. Plus, they have two forms of pistachios in the dough so you can rest assured there is a pronounced pistachio flavor that cannot go unnoticed!

Mix in some chocolate chips and you have a delicious cookie beloved by all!

two Pistachio Cookies, one with a bite taken out of it

Pistachio Cookies: Ingredients & Substitutions

overhead photo of the ingredients in this Pistachio Cookies recipe
  • Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
  • Granulated sugar. I recommend using organic cane sugar or white sugar.
  • Light brown sugar.  for a stronger molasses taste, use dark brown sugar.
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Chocolate Chips: choose your favorite variety: milk, semisweet, dark, white, etc.
  • Pistachios. this recipe calls for a total of ¾ cups of pistachios. They are divided, and ½ cup are ground to the texture of flour, and ¼ cup are chopped and stirred into the dough. You can use raw or roasted pistachios.
a stack of 4 Pistachio Cookies surrounded by other Pistachio Cookies

How to Make Pistachio Cookies

We’ll walk through this recipe together step-by-step, and don’t forget to watch the video.

Begin by ground ½ cup of the pistachios in a high-powered blender (like a Vitamix) until they reach the texture of flour. Watch this process carefully and do not over-blend or they will turn into butter!

pistachios in a blending container before blending
pistachios in a blending container after blending

Then, combine the ground pistachios, flour, baking soda, baking powder, and sea salt in a medium bowl.

how to make Pistachio Cookies - dry ingredients in a bowl before mixing
how to make Pistachio Cookies - dry ingredients in a bowl after mixing

Then, in a large bowl with a handheld mixer, or in the bowl of a standing mixer fitted with the paddle attachement, beat the butter and sugars together for 1 minute.

how to make Pistachio Cookies - butter, brown sugar & butter in a bowl before mixing
how to make Pistachio Cookies - butter, brown sugar & butter in a bowl after mixing

Next, add the egg and vanilla and beat for and additional 1 minute.

how to make Pistachio Cookies - adding egg and vanilla before mixing
how to make Pistachio Cookies - adding egg and vanilla after mixing

Then, add the dry ingredient and beat on medium speed until incorporated.

how to make Pistachio Cookies - adding dry ingredients before mixing
how to make Pistachio Cookies - adding dry ingredients after mixing

Stir in the chocolate chip and pecans and stir until they are evenly distributed throughout the dough.

how to make Pistachio Cookies - adding chocolate chips and pistachios before mixing
how to make Pistachio Cookies - adding chocolate chips and pistachios before mixing

Then, use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

pistachio cookie dough balls on a baking sheet before baking

Then, bake the chocolate chip pistachio cookies in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

9 Pistachio Cookies on a baking sheet after baking

Remove from oven and let cool on the baking sheet for 5-10 minutes before transferring the pistachio cookies to a wire rack to cool completely.

12 Pistachio Cookies on a wire cooling rack

Serve

Serve these chocolate chip pistachio cookies slightly warm or room temperature.

They are a great addition to any holiday cookie or dessert tray, so be sure to check out our dessert recipes or Christmas cookie recipes.

overhead photo of 5 Pistachio Cookies

Store

Once cooled, store chocolate chip pistachio cookies in an airtight container at room temperature for 3-5 days.

Freeze

Or, you can freeze these cookies two ways: 

  • Freeze the dough before baking.  Portion out the dough and roll it into balls. Then freeze in a single layer in an airtight container for up to 2 months.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
  • Freeze baked cookies. To freeze baked pistachio cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
    • To thaw: let the cookies sit at room temperature until thawed.
stack of 4 Pistachio Cookies, the top one has a bite taken out of it

Pistachio Cookies Recipe FAQS

Can I double this recipe?

Yes, this recipe is easily doubled to make 36 cookies.

What kind of pistachios should I use?

You can use roasted or raw, shelled pistachios.

Can I chill the dough overnight?

Yes, if you’d like to prepare the dough to bake the next day, it can be chilled in the refrigerator for up to 2 days.

Pistachio Cookies, one has a bite taken out of it

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Chocolate Chip Pistachio Cookies

Laura
These chocolate chip pistachio cookies have both ground pistachios and chopped pistachio in the dough, giving them a rich pistachio flavor. They are buttery, with crisp edges and soft centers and chocolate chips in every bite!
No ratings yet
Course cookies, Dessert
Cuisine American
Servings 18 Cookies
Calories 198
Prep Time10 minutes
Cook Time10 minutes
Cooling10 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
  • Measure out ½ cup of pistachios, then ground them into a fine powder (texture like flour) in a high-powered blender (Vitamix). Watch it carefully – this happens very quickly and if you blend it too much it turns into pistachio butter (like peanut butter).
  • In a medium bowl, combine ground pistachios, flour, baking soda, baking powder, and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
  • Add egg and vanilla and beat for 1 minutes.
  • Add the dry ingredient and beat on medium speed until incorporated.
  • Add the chocolate chip and pecans and stir until evenly distributed throughout the dough.
  • Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
  • Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
  • Remove from oven and let cool on the baking sheet for 5-10 minutes.
  • Transfer cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes
  • Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
  • Granulated sugar. I recommend using organic cane sugar or white sugar.
  • Light brown sugar.  for a stronger molasses taste, use dark brown sugar.
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Chocolate Chips: choose your favorite variety: milk, semisweet, dark, white, etc.
  • Pistachios. this recipe calls for a total of ¾ cups of pistachios. They are divided, and ½ cup are ground to the texture of flour, and ¼ cup are chopped and stirred into the dough. You can use raw or roasted pistachios.
Store
Once cooled, store chocolate chip pecan cookies in an airtight container at room temperature for 3-5 days.
Freeze 
Freeze the dough before baking.  Portion out the dough and roll it into balls. Then freeze in a single layer in an airtight container for up to 2 months.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
Freeze baked cookies. To freeze baked pecan chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed.
 

Nutrition

Serving: 1Cookie | Calories: 198kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 123mg | Fiber: 1g | Sugar: 15g | Vitamin A: 196IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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