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These pistachio chocolate chip cookies are soft, chewy, and loaded with nutty crunch and melty chocolate in every bite. The salty-sweet combo makes them a little more exciting than your classic cookie, and the green pistachios add a fun pop of color. They come together quickly with pantry staples and are perfect for everything from a cozy night in to a last-minute dessert. If you love a cookie that’s buttery with just the right balance of crisp edges and a gooey center, this one’s for you. Grab a glass of milk—these won’t last long.
Crunchy pistachios, a subtle kiss of vanilla and indulgent chocolate are the key flavors in these perfectly soft and chewy pistachio chocolate chip cookies.
You might also like pistachio tiramisu, pistachio biscotti, pistachio eclairs or, for something savory, this amazing pistachio crusted salmon.
Why You’ll Love It
So easy to make: This recipe is a breeze to put together. You just need to combine the ingredients, shape the dough into cookies and pop them in the oven!
A quick recipe: You can prepare and bake the cookies in half an hour, so if your sweet tooth has a craving this is a great recipe to pick.
Amazing flavors: Nuts and chocolate pair beautifully, which is why so many desserts feature both. The recipe also has a caramel flavor from the brown sugar and a touch of vanilla along with the nutty pistachio flavor and the richness of chocolate.
Chocolate Chip Pistachio Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Bring it to room temperature so it’s easier to mix.
Pistachios: I recommend buying shelled ones to save you a lot of prep work!
Chocolate chips: Semi sweet chocolate chips work, or you could try something else.
Sugar: I like using both white granulated sugar and light brown sugar for depth of flavor.
Vanilla extract: Complements the chocolate and pistachio flavors.
Baking powder and baking soda: To help achieve the perfect texture.
How to Make Chocolate Chip Cookies with Pistachios
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Cream the butter and sugar. Add the egg and vanilla and whisk. Whisk in the flour, baking powder and baking soda, and then mix in the pistachios and chocolate chips.
Bake the cookies: Divide the cookie dough into 12 even-sized pieces and flatten them. Arrange them on a baking sheet and bake until golden brown. Let the cookies cool completely and then enjoy.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour instead of wheat flour.
Chocolate chips: You can switch out the chocolate chips for milk or dark chocolate chunks or chips. White chocolate chips also pair wonderfully with the pistachios.
Salted butter: If you only have unsalted butter, add a little pinch of salt too.
Add flaky sea salt: If you want to elevate your cookies a little bit, you can top them with a sprinkle of flaky salt or coarse sea salt as they come out of the oven.
Serving Suggestions
Appetizers: Begin your meal with shaved asparagus salad with fennel or perhaps some hot honey wings.
Main dishes: Serve chicken vesuvio or beef bulgogi bowls next, or perhaps some smoked fish tacos.
Desserts: Finish your meal with these delicious pistachio chocolate chunk cookies.
How to Store Chocolate Pistachio Cookies
Store: You can store these cookies in an airtight container or Ziplock bag on the counter for up to 5 days.
Freeze: You can freeze these in an airtight container for up to 2 months.
Thaw: Defrost them in the refrigerator overnight or on the counter for an hour or so.
Reheat: They’re good served at room temperature but you could pop them in the microwave for 5 to 10 seconds for that “fresh out of the oven” touch!
Top Tips
Spreading space: The cookies spread as they cook, so give them the room. If you space them at least 2 inches apart and they are still squished together, your butter might be too soft. In this case, just chill your cookie dough for 20 to 30 minutes and you’ll be good to go.
Uniform look: You can give your cookies a more uniform look when they come out of the oven by using a bowl or glass to cover each cookie and then swirl it a few times to round out the edges of the cookies.
Cool in the pan: Let them cool for a few minutes in the baking pan before moving them on to a wire rack to cool. They’re very fragile when they first come out of the oven.
Pistachio Chip Cookie FAQs
It’s up to you. You can finely crush your pistachios or leave them more coarse for a little extra texture. I like to use a combination of the two. This gives your cookies the flavor distribution of finely chopped pistachios and the texture of roughly chopped pistachios.
I like to use roasted pistachios because they have a richer flavor. You can use either though.
Pistachio Chocolate Chip Cookies Recipe
Pistachio Chocolate Chip Cookies
Equipment
- Wooden Spoon or Spatula
Ingredients
- ½ Cup salted butter, at room temperature
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 ¼ Cups semi-sweet chocolate chips
- 1 Cup pistachios, chopped
Instructions
- Preheat your oven to 350°F.
- Use an electric hand mixer or stand mixer to cream the butter and sugars together for 2 minutes.
- Add the egg and vanilla. Whisk for another 1 or 2 minutes or until the egg is fully incorporated.
- Add the flour, baking powder and baking soda. Reduce the speed of your mixer and gently whisk the wet and dry ingredients together until just combined.
- Gently fold in the chocolate chips and chopped pistachios.
- Divide your cookie dough into 12 even-sized pieces and roll each on into a sphere.
- Flatten each cookie into a disc and lay them on a baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12 minutes.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
Uniform look: You can give your cookies a more uniform look when they come out of the oven by using a bowl or glass to cover each cookie and then swirl it a few times to round out the edges of the cookies.
Cool in the pan: Let them cool for a few minutes in the baking pan before moving them on to a wire rack to cool. They’re very fragile when they first come out of the oven.
Nutrition
These gorgeous pistachio chocolate chip cookies are so good. They’re a breeze to whip up, as you simply need to combine your ingredients and bake the cookies, and the pistachio, chocolate and vanilla flavors are so rich and wonderful. So, if you’re looking for a new cookies recipe to try out, I heartily recommend baking a batch of these. You will not be disappointed!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The combo of pistachios and chocolate chips is genius. I loved the salty-sweet balance, and the texture was spot-on—crispy edges with a soft, gooey middle. These might just be my new favorite cookie recipe.