Pistachio Cookies are a delightful treat packed with the rich nuttiness of pistachios and the decadent flavor of dark chocolate chunks. Chewy on the inside and slightly crisp on the edges, these cookies are perfect for cookie lovers and make an excellent addition to your dessert repertoire.
Why You’ll Love This Recipe
- Bursting with nutty pistachio flavor complemented by rich dark chocolate.
- Soft, chewy texture with a slight crunch from chopped pistachios.
- Simple to prepare with pantry staples and pistachios as the star ingredient.
- Perfect for holidays, cookie exchanges, or an everyday indulgence.
- Customizable toppings make these cookies both tasty and visually appealing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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 garnish
Directions
- Prepare the Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Grind the Pistachios: Pulse 1/2 cup pistachios in a food processor until very finely ground, almost like a nut butter. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric hand mixer on high speed until light and fluffy, about 2-3 minutes.
- Incorporate Wet Ingredients: Add the egg yolks, vanilla extract, and ground pistachios to the butter mixture. Beat on medium speed until pale and fluffy, 1-2 minutes.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Add Chocolate and Chopped Pistachios: Fold in the dark chocolate chunks and chopped pistachios using a rubber spatula.
- Portion the Dough: Scoop the dough with a large cookie scoop (about 2 tablespoons per cookie) and arrange them 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake for 10-12 minutes, depending on your preferred texture. For soft and chewy cookies, bake for 10 minutes. For a crispier texture, bake for 12 minutes.
- Cool and Garnish: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with extra chocolate chunks, pistachios, and flaky sea salt while still warm.
Servings and Timing
- Servings: 18 cookies
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Variations
- White Chocolate Pistachio Cookies: Substitute dark chocolate chunks with white chocolate for a sweeter variation.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for a gluten-free treat.
- Vegan Option: Replace butter with vegan butter and egg yolks with flaxseed meal mixed with water.
- Add Citrus: Mix in 1 tsp of orange zest for a refreshing flavor twist.
- Nut-Free Option: Substitute pistachios with sunflower seeds or omit them entirely.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies or raw dough balls for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the baking time.
FAQs
Can I use unsalted butter?
Yes, use unsalted butter and add an extra 1/4 tsp of salt to the dry ingredients.
How can I ensure my cookies stay chewy?
Avoid overbaking; remove them from the oven when the edges are set but the centers are still slightly soft.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate will create a sweeter flavor profile.
Why do I need to grind pistachios?
Ground pistachios enhance the cookie’s texture and infuse nutty flavor throughout.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours or freeze it for longer storage.
How do I measure flour correctly?
Spoon the flour into the measuring cup and level it off with a knife to avoid packing too much flour.
Can I use roasted pistachios?
Yes, roasted pistachios add a deeper, nuttier flavor.
How can I prevent cookies from spreading too much?
Chill the dough for 15-30 minutes before baking if your kitchen is warm.
What’s the purpose of flaky sea salt?
It enhances the sweetness and highlights the nutty and chocolatey flavors.
Can I use pistachio paste instead of ground pistachios?
Yes, but reduce the amount slightly as pistachio paste is more concentrated.
Conclusion
Pistachio Cookies are a delectable combination of rich flavors and delightful textures. Their nutty, chocolatey goodness is perfect for special occasions or everyday indulgence. With customizable variations and straightforward preparation, these cookies are sure to become a favorite in your baking rotation. Serve them fresh with a glass of milk or coffee, and enjoy the smiles they bring!
Print
Pistachio Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Pistachio Cookies, a perfect blend of nutty pistachios and rich dark chocolate chunks. These chewy and flavorful cookies are a treat for dessert lovers, ideal for holidays or any baking day.
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 topping
Instructions
- Preheat Oven: Set to 350°F (175°C). Line two baking sheets with parchment paper.
- Grind Pistachios: Pulse pistachios in a food processor until finely ground, almost to a nut butter consistency.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and white sugar on high speed until light and fluffy, 2-3 minutes.
- Add Wet Ingredients: Mix in egg yolks, vanilla extract, and ground pistachios until the mixture is pale and fluffy, 1-2 minutes.
- Combine Dry and Wet: Slowly mix dry ingredients into the wet mixture on low speed until just combined.
- Add Mix-Ins: Fold in chopped dark chocolate and chopped pistachios using a rubber spatula.
- Shape Dough: Scoop dough using a 2-tablespoon capacity cookie scoop. Place on baking sheets, spacing 2 inches apart.
- Bake: Bake for 10-12 minutes (10 minutes for chewy, 12 for crispier cookies).
- Cool and Top: Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with extra chocolate chunks, chopped pistachios, and flaky sea salt.
Notes
- Texture Tip: Bake for 10 minutes for soft, chewy cookies or 12 minutes for crisp edges.
- Pistachio Substitute: Almonds or walnuts can be used for variation.
- Decorative Topping: Enhance presentation with additional chocolate and nuts.
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