Pistachio Chocolate Chip Cookies are a deliciously nutty twist on a classic chocolate chip cookie, combining rich chocolate chips with crunchy roasted pistachios. If you love a little crunch and a touch of saltiness in your treats, you will not want to miss these! If you love nuts in your cookies, you’ll want to try my White Chocolate Macadamia Nut Cookies next! They offer a similar satisfying crunch but with the creamy sweetness of white chocolate and the rich flavor of macadamia nuts.
Ingredients & Substitutions
- Room Temperature Ingredients: For the best results, make sure the butter and eggs are at room temperature. The butter should be about 65°F so it can mix well with the sugars.
- Butter: I prefer using unsalted butter to have the most control over the salt in recipes. If using salted butter, you may want to lessen the amount of kosher salt.
- Sugar: Using both light brown sugar and granulated sugar helps make these cookies just right in flavor and texture. The brown sugar keeps them soft with a delicious caramel flavor, while the granulated sugar helps the cookies spread and end up with a crispy edge.
- Chocolate Chips: Semi-sweet chocolate chips bring the chocolate to these chocolate chip cookies. I think dark chocolate would also be wonderful. Or, try the cookies with white chocolate chips.
- Pistachios: Look for unsalted roasted pistachios. If you are using salted pistachios, reduce the salt in the recipe to about 1/4 teaspoon.
Can I Use A Different Nut In Pistachio Chocolate Chip Cookies?
Yes, you can definitely use a different nut! If you’re looking for a similar crunch, try using almonds, walnuts, or pecans. Each of these will add its own unique flavor and texture. Just chop the nuts to a similar size as the pistachios for the best results.
Best Add-Ins For Pistachio Chocolate Chip Cookies
Here are some great add-ins that I think would work well for Pistachio Chocolate Chip Cookies:
- Dried Cranberries or Cherries
- White Chocolate Chips
- Toffee Bits (These would be so good with pistachios!)
- Coconut Flakes
- Mini Marshmallows
Can I Make Pistachio Chocolate Chip Cookies Ahead Of Time?
Absolutely! It is easy to make the cookie dough ahead of time so it’s ready to bake when you are! Simply follow the recipe to make the dough, then refrigerate or freeze for later use. Here’s how:
To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
To Freeze: Scoop out individual dough balls and place them on a baking sheet lined with parchment paper. Freeze for an hour or two, or until solid. Once frozen, transfer the dough balls to a freezer-safe container or zippered bag. When ready to bake, add a couple of extra minutes to the baking time—there’s no need to thaw first.
How To Store Pistachio Chocolate Chip Cookies
To store pistachio chocolate chip cookies, first, let them cool completely. Then, place them in an airtight container, separating layers with parchment paper if needed. They will stay fresh at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Pistachio Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (184.5 g) unsalted roasted pistachios*, finely chopped, divided
- 1 ¼ cups (212 g) semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract until combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Mix in most of the pistachios and chocolate chips, reserving ¼ cup of each for topping.
- Using a 2-tablespoon scoop, portion the dough onto the lined baking sheets, spacing each cookie about 2 inches apart.
- Top each dough ball with the remaining pistachios and chocolate chips.
- Bake for 9–11 minutes, or until the edges are golden brown. The centers may appear slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are so good! The pistachios give them a nice crunch, and the chocolate chips are delicious.
Elizabeth
I love pistachios, so I knew I would love these cookies, and I did!
Bella
These cookies are soft and chewy with a little crunch from the pistachios. Yum!
Annabelle
These cookies are like a regular chocolate chip cookie, but better if you love pistachios.
Selena
I love how the chocolate and pistachios mix together. The cookies are sweet with a little salty bite, which makes them perfect!
