If you’re a pistachio lover, these cookies might just be your new obsession. They’re soft and chewy in the center with crisp edges, packed with rich pistachio flavor, crunchy nuts, and melty chunks of dark chocolate.
Imagine your favorite bakery-style cookie—but with a nutty green twist. What makes these pistachio cookies really stand out is the addition of pistachio paste in the dough, giving the cookies a naturally rich flavor and beautiful color without needing artificial coloring.
Add crushed pistachios for texture and dark chocolate for balance, and you’ve got a cookie that’s perfect with a cup of coffee or as a fancy little dessert at a gathering.
Whether you’re baking for friends, prepping for the holidays, or just craving something unique and indulgent, these cookies are surprisingly easy to make.
You don’t need any special tools—just a hand mixer, a bowl, and some quality ingredients. They’re also freezer-friendly, so you can make a batch ahead and bake them off whenever you need a fresh cookie fix. Let’s get baking!
🍪 Pistachio Cookies – Chewy, Nutty, Totally Addictive!
These pistachio cookies are soft in the middle, lightly crisp on the edges, and loaded with rich pistachio flavor and chunks of dark chocolate. Perfect with tea, coffee, or as a late-night treat!
✅ Ingredients
🧑🍳 Instructions
- Prep Your Ingredients: Bring the butter and egg to room temperature about 30 minutes before you begin. This ensures a smooth and even mixture.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add in the egg, vanilla extract, and pistachio paste. Mix until smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and sea salt. Gradually mix the dry ingredients into the wet mixture using a spatula or mixer on low speed until a soft dough forms.
- Add Chocolate and Pistachios: Fold in the chopped dark chocolate and crushed pistachios until evenly spread throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. Chilling prevents the cookies from spreading too much and enhances the flavor.
- Preheat & Bake: Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper. Scoop the dough into 40–50g balls and place them 2 inches apart on the tray. Press extra pistachios or chocolate chunks on top if desired. Bake for 10–12 minutes, or until the edges are lightly golden. The centers should look soft.
- Cool and Serve: Let cookies cool on the tray for 5–10 minutes before moving them to a wire rack. They’ll firm up perfectly as they cool.
- Make it gooey: Add a small cube of pistachio paste in the center before baking for a molten pistachio core.
- Use white chocolate chips for a sweeter, creamier contrast.
- No pistachio paste? You can blend roasted pistachios into a smooth paste with a bit of oil.
These pistachio cookies are rich, nutty, and so satisfying. They look as good as they taste—perfect for cookie swaps, gifting, or just treating yourself. Trust me, once you make them, you’ll keep coming back to this recipe!
