These Pistachio Cookies are an absolute delight for anyone who loves a perfect balance of nutty richness and luscious chocolate. Crisp around the edges, soft and chewy in the center, and bursting with the buttery flavor of ground pistachios combined with dark chocolate chunks, these cookies elevate a classic treat to something truly special. Whether you’re baking for friends, family, or just yourself, these Pistachio Cookies bring warm smiles with every bite.

Ingredients You’ll Need

The beauty of these Pistachio Cookies lies in their simple yet thoughtfully selected ingredients. Each one plays a vital role — from the pistachios adding a unique nutty depth, to the combination of sugars giving the cookies their tender texture and caramel undertones, right down to the dark chocolate that adds richness and a touch of indulgence.

Pistachios (1/2 cup finely ground, 1/2 cup roughly chopped): Ground pistachios blend into the dough for moisture and flavor, while chopped pistachios offer delightful bursts of crunch.
All-purpose flour (1 3/4 cups): The sturdy base gives the cookies structure but is spooned and leveled for perfect texture.
Baking powder and baking soda (1/2 tsp each): These leavening agents help create that ideal balance between chewy and crispy.
Salt (1/2 tsp): Enhances overall flavor and complements the sweet and nutty notes beautifully.
Salted butter (3/4 cup, softened): Adds richness and tenderness, perfectly combining with the sugars for a melt-in-your-mouth feel.
Light brown sugar (3/4 cup): Gives moisture and a subtle caramel flavor that makes these cookies unforgettable.
Granulated white sugar (1/4 cup): Provides crispness to balance the softness inside.
Egg yolks (2, at room temperature): Add richness and help bind the dough while keeping the cookies soft and chewy.
Vanilla extract (1 tbsp): Brings warmth and depth to the cookie’s flavor profile.
Dark chocolate (6 oz, chopped): Rich, slightly bitter chocolate chunks contrast wonderfully with the sweet and salty elements.
Flaky sea salt, extra chopped chocolate, and chopped pistachios: For sprinkling on top to make each cookie look irresistible and taste even better.

How to Make Pistachio Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure your cookies bake evenly and release easily—this small prep step sets the stage for perfect cookies.

Step 2: Grind the Pistachios

Pop half a cup of pistachios into a food processor and pulse until they are very finely ground, almost turning into a pistachio butter consistency. This creates a lovely nutty foundation that infuses the entire cookie with flavor and moisture.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour for consistent texture and taste.

Step 4: Cream Butter and Sugars

Using an electric mixer on high speed, cream the softened salted butter with both the light brown sugar and granulated white sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step is crucial for creating a tender crumb in your Pistachio Cookies.

Step 5: Add Egg Yolks, Vanilla, and Ground Pistachios

Mix in the two egg yolks, vanilla extract, and the finely ground pistachios on medium speed until the batter becomes pale and fluffy. Make sure to scrape down the sides of the bowl for full incorporation. This mixture is where the magic of flavor and richness happens.

Step 6: Combine Wet and Dry Ingredients

Slowly add the flour mixture to the wet ingredients while mixing on low speed. Mix just until everything is combined to avoid overworking the dough, which can lead to tougher cookies.

Step 7: Fold in Chocolate and Chopped Pistachios

With a rubber spatula, gently fold the chopped dark chocolate and roughly chopped pistachios into the dough. These chunks create delightful contrasts in texture and flavor throughout the cookies.

Step 8: Form and Bake the Cookies

Using a large cookie scoop (about 2 tablespoons), scoop the dough and place cookie balls 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes—10 minutes will yield soft, chewy cookies, while 12 minutes results in a crisper edge. Let them cool on the baking sheet for five minutes before transferring to a wire rack.

Step 9: Shape and Garnish

When the cookies are warm from the oven, use a large circular cookie cutter to gently reshape each cookie into a perfect circle. While they cool, generously sprinkle extra chopped pistachios, chocolate chunks, and flaky sea salt on top for that final touch of elegance and flavor.

How to Serve Pistachio Cookies

Garnishes

The flaky sea salt and extra chopped pistachios you sprinkle on top don’t just add visual appeal—they enhance the flavor by balancing sweetness with a slight crunch and salty contrast. A few extra dark chocolate chunks melt just enough to add luscious gooey bites.

Side Dishes

Serve these cookies alongside a glass of cold milk, a steaming cup of coffee, or even a vibrant herbal tea. The nutty richness and chocolate depth of the Pistachio Cookies pair perfectly with beverages that cleanse the palate and highlight those warm, comforting flavors.

Creative Ways to Present

For parties or gifts, stack Pistachio Cookies tied with a beautiful ribbon, or place them in decorative tins lined with parchment paper. For an eye-catching dessert plate, arrange them with fresh berries and a drizzle of white chocolate. Their green pistachio flecks and chocolate chunks make these cookies as beautiful as they are delicious.

Make Ahead and Storage

Storing Leftovers

Keep your baked Pistachio Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to a week, making them the perfect make-ahead treat to enjoy throughout the week.

Freezing

If you want to bake ahead or save dough for later, freeze unbaked cookie dough balls spaced on a tray until solid, then transfer to a freezer-safe bag. They can be baked directly from frozen, adding a couple extra minutes to baking time. Baked cookies also freeze well in airtight containers for up to three months.

Reheating

To refresh the cookies’ soft texture and warm the chocolate, pop leftover Pistachio Cookies in a preheated oven at 300 degrees Fahrenheit for about 5 minutes, or microwave briefly for 10 to 15 seconds. This brings out that fresh-baked goodness in every bite.

FAQs

Can I use raw or roasted pistachios for this recipe?

Either works great! Raw pistachios provide a fresher, more subtle flavor, while roasted pistachios offer a deeper, toasted taste. Just be sure to use unsalted pistachios if your butter is salted to keep the salt balance right.

Do I have to use dark chocolate bars or can I substitute chips or other types?

Dark chocolate bars with around 60% cacao are recommended for their rich flavor and texture, but good-quality chips or chunks also work well. Semi-sweet chocolate is a suitable alternative if you prefer it less bitter.

Why are there two different measures of pistachios in the recipe?

Great question! One portion is finely ground to infuse the dough with pistachio flavor and moisture, while the other is chopped coarsely and mixed in for texture and visual appeal, providing delightful nutty crunch in every bite.

How can I make my Pistachio Cookies more chewy and less cakey?

To get that perfect chew, make sure not to overmix the dough after adding flour, use room temperature egg yolks, and aim to bake closer to 10 minutes rather than 12. Also, using both brown and white sugar helps balance softness and crispness.

Can I make the dough ahead and bake later?

Absolutely! The dough can be refrigerated for up to 24 hours before baking, which can even enhance the flavor. For longer storage, freeze the dough balls and bake from frozen when ready, adjusting baking time slightly.

Final Thoughts

There’s something truly comforting about sharing a batch of homemade Pistachio Cookies with loved ones. Their unique nutty flavor combined with melty dark chocolate and just the right amount of chewiness makes them a standout addition to your cookie repertoire. I can’t wait for you to bake these and make them one of your go-to favorites. Happy baking, and enjoy every bite of these irresistible Pistachio Cookies!

Pistachio Cookies Recipe

Print Recipe

★★★★★

5.3 from 15 reviews

These Pistachio Cookies combine finely ground pistachios with chopped pistachios and rich dark chocolate chunks for a perfect balance of salty, sweet, and nutty flavors. The dough is made with brown and white sugars and egg yolks to achieve a soft, chewy texture with a delicate caramel-like flavor. Finished with a sprinkle of flaky sea salt on top, these cookies are irresistibly delicious and easy to make without needing refrigeration time.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Ground Pistachio Mixture

1/2 cup (70 g) pistachios

Dry Ingredients

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

Wet Ingredients

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

Add-ins and Toppings

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 sprinkling on top of cookies

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
Grind Pistachios: Add 1/2 cup (70 g) pistachios to a food processor and pulse until very finely ground, approaching a nut butter consistency. Set aside this ground pistachio mixture.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter, light brown sugar, and granulated sugar together on high speed until the mixture is light and fluffy, approximately 2-3 minutes.
Add Egg Yolks and Vanilla: Add the egg yolks, vanilla extract, and ground pistachios to the creamed mixture. Mix on medium speed until the batter is pale in color and fluffy, 1-2 minutes, scraping the bowl sides as needed.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until everything is combined. Avoid overmixing for best texture.
Fold in Chocolate and Pistachios: Using a rubber spatula, fold in the chopped dark chocolate and roughly chopped pistachios evenly through the dough.
Shape Cookies: Scoop the dough using a 2-tablespoon capacity cookie scoop, placing the dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake: Bake in the preheated oven for 10-12 minutes. Baking for 10 minutes yields softer, chewier cookies, while 12 minutes will make them crispier.
Shape and Cool: Immediately after removing from the oven, use a large circular cookie cutter to gently round the edges of each cookie for a perfect shape. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Add Toppings: While still warm, sprinkle additional chopped chocolate, chopped pistachios, and flaky sea salt on top of each cookie for extra flavor and texture.

Notes

For best results, use unsalted or lightly salted pistachios to control the salt levels in the cookies.
If your cookies are turning out cakey or not spreading, ensure to not overmix and use room temperature egg yolks.
You can substitute the dark chocolate bars with semi-sweet chocolate chips if preferred; adjust sweetness accordingly.
These cookie dough balls can be frozen; bake directly from frozen, adding 1-2 minutes to the baking time.
To achieve chewier cookies, bake closer to 10 minutes rather than 12 minutes.
Adjust flour quantity slightly if you are baking at high altitudes or if your dough feels too dry/stiff for proper spreading.