Pistachio Cookies
These are the best pistachio cookies! They are thick and chewy, loaded with pistachio flavor and dark chocolate chunks. If you’re a fan of pistachios you will absolutely love these cookies!
These cookies are a a twist on my best chocolate chip cookie recipe. Pistachios are finely ground and added into the batter for the best nutty pistachio flavor, then the dough is loaded with chocolate chunks and chopped pistachios. They get sprinkled with flaky sea salt after baking for a finishing touch. I can’t even describe how good the flavor of these cookies is! They also have a slight natural green color so they would be great cookies to bake for St. Patrick’s Day or the Christmas season!
Try some of my other favorite cookie recipes: pumpkin cheesecake cookies, Harry Potter butterbeer cookies, classic chocolate chip cookies, chocolate caramel cookies or chocolate thumbprint cookies!
Why You’ll Love this Dark Chocolate Chunk Pistachio Cookie Recipe
They’re full of chocolate chunks and pistachios- Each bite is loaded with chocolate and pistachio goodness!
They have the best flavor– They’re salty, sweet and nutty. There’s also no artificial pistachio flavor because we’re using real pistachios and not instant pistachio pudding mix.
They’re have the best texture– These are thick and chewy cookies!
Ingredients for Chewy Pistachio Cookies
- Flour– all purpose flour gives these cookies the best chew
- Baking Powder & Baking Soda– help the cookies to rise slightly
- Salt– helps bring out all the flavors in these cookies
- Sugar– mostly brown sugar is used for the best, chewy texture
- Butter– I love using salted butter in these cookies but you can also use unsalted butter
- Dark Chocolate Bars- I recommend using using 60% dark chocolate bars
- Egg Yolks– just the yolks give these cookies an extra chewy texture
- Vanilla Extract– adds a sweet note to the cookies
- Pistachios- will be ground and chopped to give the cookies the best pistachio flavor
- Flaky Sea Salt- for topping the cookies with
Step by Step Instructions
Please see recipe card below for the complete instructions including baking time and measurements!
STEP ONE: Add the pistachios to a food processor and pulse until very finely ground and almost a nut butter consistency. Set aside.
STEP TWO: In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
STEP THREE: In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
STEP FOUR: Add in the egg yolks, vanilla extract and ground pistachios and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP SIX: Mix the chopped dark chocolate and chopped pistachios into the dough with a rubber spatula.
STEP SEVEN: Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a parchment paper lined, large baking sheet and bake for 10-12 minutes. (10 minutes gives you super chewy, soft cookies, and 12 will give you crispier cookies.)
STEP STEP EIGHT: After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they’re cooling, add extra chocolate chunks, chopped pistachios and flaky sea salt on top of each cookie.
FAQs
How do I store these cookies? Store leftovers in an airtight container or freezer bag for up to four days. You can also freeze them for up to two weeks.
What pistachios are best for baking? I personally love to use roasted and salted pistachios for this recipe. I buy the de-shelled ones for convenience!
What kind of chocolate is best to use? I love to use 60% dark chocolate bars. For a richer cookie you could use 75% or darker chocolate if you wish!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them in a circular motion. This will give the cookies a perfect circular shape!
Make sure your egg yolks and butter are at room temperature. This will help to give you the best textured cookies!
If you make these cookies please leave a star review, it’s so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
Pistachio Cookies
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 sprinkling on top of cookies
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Add the pistachios to a food processor and pulse until very finely ground and almost a nut butter consistency. Set aside.1/2 cup (70 g) pistachios
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.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
- In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)3/4 cup (168 g) salted butter, softened, 3/4 cup (165 g) light brown sugar, 1/4 cup (50 g) granulated white sugar
- Add in the egg yolks, vanilla extract and ground pistachios and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)2 egg yolks, at room temperature, 1 tbsp vanilla extract
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Mix the chopped dark chocolate and chopped pistachios into the dough with a rubber spatula.6 oz (170 g) dark chocolate bars, chopped , 1/2 cup (70 g) pistachios, roughly chopped
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet.Bake the cookies for 10-12 minutes. (10 minutes gives you super chewy, soft cookies, and 12 will give you crispier cookies.)
- After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool.When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, add extra chocolate chunks, chopped pistachios and flaky sea salt on top of each cookie.flaky sea salt, extra chopped chocolate and extra chopped pistachios for sprinkling on top of cookies
The dough was so good! but the bottoms burned.. i even tried to cut the cooking time down for my second batch but they still burned 🙁
These are absolutely to die for!
Unlike other cookie recipes the combination of the brown sugar, little bit of caster sugar & egg yolks creates a lovely rich caramel-like flavour and texture that works SO well with the chocolate & pistachio. Keen to try other chocolate & nut combinations with such a yummy base. Thank you Ginny!
It was delicious! I love pistachios and this is the first recipe I’ve ever tried with them. Safe to say this is my second time coming back, and definitely not my last
I just made this cookies and I must say they’re delicious ?, everybody loved them !! Thank you ?
Hi Dafne! I’m so glad you liked the cookies! Thanks for trying them!
I have tried making these cookies twice now and both times the dough has not spread in the oven, making very cakey cookies that turned rock solid as soon and they were fully cooled. Any suggestion how to fix this? I’ve baked hundreds of cookies and never had a recipe that consistently turned out like this.
Hi! There are 70g of pistachios listed twice in the recipe, one for the blended dough and one for the mix ins. Should I be using raw shelled pistachios for the food processed pistachios? And then roasted salted pistachios for the chopped mix ins/topping? Thank you :))
Hello, I absolutely loved the taste of the cookies, but mine also turned out cakey. How can I solve this? For I look forward in making them again. Thank you
As a big fan of pistachio, it doesn’t get any better than this. Easy to make, require no refrigeration time and they are delicious! Within a week of making them for the first time, they have been made twice since! Thank you for sharing this great recipe!
This is a definite keeper!! Very tasty!!
Love the cookies and they were a great hit with everyone. I was wondering would you be able to freeze the cookie balls and then pop one or two in the oven when you fancy a freshly baked cookie. Do you know what amendments you would need to make to the baking time and temperature?
Hi, I made these today and they were a big hit! I don’t really understand what the intended use for the pistachios is, though. You have 1/2 cup of rough chopped pistachios in the ingredients, which then are put into the food processor and made into a “nut butter” consistency and added into the dough in step 5. But then you add “chopped pistachios” into the mix in step 7. Are these two different batches of pistachio? Thanks for your help!
Looking forward to reading more Great blogReally thank you! Fantastic
Have you ever tried using this batter for a big skillet cookie?
Hi – Your recipe looks amazing but your website ads interfere with the ability to follow your directions and get the ingredients. Very disappointing. Still going to try to follow but it takes away from your great recipe.
I was having this exact same problem. If you turn your phone or tablet so the screen is in landscape view the ads don’t block the recipe anymore. Hope this helps another reader. Looking forward to baking these!
My new favorite cookie! The texture and flavor is phenomenal and my coworkers are raving about these! They are so easy to make and I LOVE that I don’t have to chill the dough so I can make them in half an hour! I didn’t have any dark chocolate so I just used semi sweet chocolate chips I had on hand, and I think they were amazing with those! It balances out the saltiness from the pistachios and adds a slight sweetness.
Very yummy, easy to make! I recommend going for the lower time. They seemed underdone at first, but once cooled were perfect . I let my first batch go to 12bminutes and they were overdone and a bit dry.
Unbelievable … the recipe is perfect as written…. a masterpiece….Every thing, ever step, every ingredient, cook times, sit times… thank you.. words can’t really say it, this is a pure labor of love….
These were excellent! Took to a luncheon and they were devoured. Followed the recipie though I think I would swap out some or all chocolate with craisins. But I’m the only one who thought they were overly chocolately. Will make again!
I just made these cookies…They are delicious! Tender and perfectly sweet with a a touch of saltiness. I think I have found a new favorite chocolate chunk cookie recipe for my family.
I have made these cookies twice and the flavor is so so so so soooo good!
However, and I followed the recipe to a T, my cookies do NOT spread like they do on the pictures.
They don’t come out cakes though, they’re still crispy and chewy on the inside. Just wondering what I’m doing wrong?
We also tried these with dark chocolate and orange zest
Hi Ginny,
One of the BEST cookies I’ve ever made. Perfect texture and flavor. Thank you.
Greetings from Iran
deeeeeeeeliscious! thank you 🙂
These are the best pistachio dark chocolate cookies I ever had. Easy to make and they came out of the oven really crispy and chewy at the same time. Perfectly baked and perfect recipe.
I think this is a great recipe with some solid techniques, like putting the pistachios in the food processor and using egg yolks. My cookies came out very tasty; but I think because my eggs were small I could have used 3 egg yolks to help with moisture. Plus I’m at about 5-6,000 feet above sea level. I’m going to make them again and would also like to try a version with some orange water and craisins added in. Thank you for sharing!
Such a good cookie. The pistachios in the dough gives it a really nice salty dimension to it.
Super good but had to bake for 15 min. Maybe my oven temp is off. But delicious!
I need to point out that there is no temperature emntioned, making it a horrible recipe. I do everything till the last step only to find out I have to guess what temp to set the oven at. The inside became cake like texture, if you like that then this recipe is for you. I was not expecting that at all, so it was quite the disappointment. I will probably reduc flour and add sugar to make it more crispy.
Amooo
Do I have to add the chocolate chips?
these were such a hit! everyone loved them
I brought back a couple packages of raw, whole DOP Bronte pistachios from my vacation in Sicily and was just waiting for the right recipe to use them. Unfortunately, this wasn’t it.
Not sure what went wrong, I baked them for 12 minutes at 350F and my cookies came out cakey and a very sickly green color. No caramelization. My everyday chocolate chip cookies turn out much better than these. Would not make them again.
I have not tried to make these yet, but they sound amazing! What kind of Pistachios are best? Is it okay to get roasted and salted (de-shelled)? And for the dark chocolate, do you mean bakers chocolate bars, or a Ghirardelli dark chocolate bar? Thank you!
One of my favorites and now my go-to for Chocolate Chip cookies- because obviously pistachios make them sooo much better! I have also made my own “pistachio chunks” by mixing some jarred pistachio cream and melted white choc, then freezing in a thin sheet and chopping into chunks. Great when you want even more pistachio flavor!
What changes do I have to make if I want to use unsalted butter