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–+ servings
Pistachio Cookies

Chewy Pistachio Cookies Bursting with Chocolate Joy

These chewy pistachio cookies blend nutty flavors with dark chocolate chunks for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cups Pistachios Use roasted and salted for best results.
  • 1 3/4 cups All-purpose flour Spoon and level to avoid excess.
  • 1/2 tsp Baking powder Ensures a soft, chewy texture.
  • 1/2 tsp Baking soda Aids in browning.
  • 1/2 tsp Salt Include if using unsalted butter.
  • 3/4 cups Salted butter Use softened for easy mixing.
  • 3/4 cups Light brown sugar Adds moisture and caramel-like flavor.
  • 1/4 cups Granulated white sugar Sweetens the cookies.
  • 2 large Egg yolks At room temperature.
  • 1 tbsp Vanilla extract Adjust according to taste.
For the Chocolate Mix-In
  • 6 oz Dark chocolate bars Chopped, 60% cacao.
  • 1/2 cups Roughly chopped pistachios Enhances crunch.
For Topping
  • Flaky sea salt Sprinkle on top after baking.

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • Cookie Scoop
  • food processor
  • Baking Sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a food processor, pulse half a cup of roasted and salted pistachios until finely ground.
  3. In a medium bowl, whisk together 1 3/4 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  4. In a large bowl, beat 3/4 cup of softened salted butter with 3/4 cup of light brown sugar and 1/4 cup of granulated sugar on medium speed for 2-3 minutes.
  5. Add 2 egg yolks, 1 tablespoon of vanilla extract, and the ground pistachios, then mix until smooth.
  6. Gradually incorporate the dry ingredient mixture into the wet batter on low speed until combined.
  7. Fold in 6 ounces of chopped dark chocolate and 1/2 cup of roughly chopped pistachios using a rubber spatula.
  8. Using a large cookie scoop, place dough balls on the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes, aiming for lightly golden edges and slightly underbaked centers.
  10. Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack and sprinkling with flaky sea salt.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Use a kitchen scale for accurate flour measurement.

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