Nutty and Delicious Chocolate Chip Pistachio Cookies
I’ve repeatedly been whipping up these Chocolate Chip Pistachio Cookies for my friends and family over the last many years.
They require no chill time, no fussy ingredients, and offer the richest, nuttiest flavor around! Plus, they’re always a hit at every gathering.
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I’ve always adored chocolate chip cookies, but I felt inspired to tweak my go-to recipe a few years ago— after all, who doesn’t love a classic with a twist? Adding pistachios turned out to be the perfect update, and my family agreed!
Now, let’s talk about the twist in this classic recipe- the pistachios. These little green gems add a unique flavor to the cookies, a hint of sweetness and nuttiness that takes them to a whole new level.
You can rely on these cookies to turn out perfect every single time. Whether it’s for the next bake sale or as a surprise for your mother-in-law, these cookies are sure to impress. Don’t be surprised if everyone starts asking for the recipe!
What you’ll need for Pistachio Chocolate Chip Cookies
The dry ingredients are pretty standard: flour, baking powder, baking soda, and salt.
For the wet ingredients, make sure your butter is at room temperature. You can use either salted or unsalted butter. I use more brown sugar than granulated sugar in my recipe because it really gives the cookies the texture I’m looking for.
And milk is my mother-in-law’s secret ingredient for producing a soft and chewy texture. You can find a full list of ingredients and their measurements in the recipe card below.
How to make chocolate chip pistachio cookies
Step 1: Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Step 2: Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
Step 3: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar with a hand or stand mixer. Beat in the eggs, vanilla extract, and milk.
Step 5: Mix in the dry ingredients until combined.
Step 6: Fold in the chocolate chips and chopped pistachios. Save a few pistachios to garnish the top of the cookies if you like.
Step 7: Roll the dough into 12 large balls or 24 small balls and place on the cookie sheet. I used a jumbo cookie scoop to get extra large cookies.
Step 8: Depending on the size of the cookies, bake them for 10 – 12 minutes. Remove them when they are golden brown. I like crispy edges with a chewy center, but if you like them a little less crispy, take them out when they barely turn brown.
Let them sit on the tray for 2 minutes before moving to a wire rack to cool.
Kitchen tools I highly recommend for this recipe
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Buy Now → Recipe tips
- Don’t skimp on the chocolate chips or the pistachios.
- Substitute a different type of nut like pecans, almonds or walnuts.
- Let the cookies sit on the baking sheet for 2 minutes before moving them to a cooling rack.
- Don’t over bake the cookies.
- If using a stand mixer, be sure to use the paddle attachment, not the whisk.
Can I freeze the dough?
Absolutely! I portion out the dough into the desired cookie sizes and store them in an airtight container in the freezer. They’ll keep perfectly for up to three months.
When you’re ready to bake, you can pop the frozen dough balls straight into the oven! Just remember to add an extra 1-2 minutes to the usual baking time.
Storage
I suggest freezing any leftover cookies. They thaw quickly and taste as fresh as when first baked. If you choose not to freeze them, they’ll stay fresh on the counter for about 3-5 days.
Cookie variations
- If you like dark chocolate, substitute dark chocolate chunks for the milk chocolate chips.
- Want some extra pistachio flavor? Add pistachio extract. You won’t need a lot, and it will be great to have on hand for milkshakes, smoothies, and homemade ice cream.
- Sprinkle the tops of the cookies with ground pistachios or sea salt.
- Substitute a different kind of nut for the pistachios. Walnuts, almonds, or pecans are all good choices.
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Pistachio Chocolate Chip Cookies
Ingredients
- 1 cup Butter Softened
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 1/2 teaspoon Vanilla
- 1/2 Tablespoon Milk
- 2 1/2 cup Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Milk Chocolate Chips
- 1 cup Chopped Pistachios
Instructions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar with a hand or stand mixer. Add eggs, vanilla extract, and milk until combined.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Fold in the chocolate chips and chopped pistachios. Save a few pistachios to garnish the top of the cookies.1 cup Butter
- Roll the dough into 12 large balls and place on the cookie sheet.
Super good cookie recipe !! Perfection !
Yum!!!
I love the flavor balance in these cookies! My kids love pistachios and the combination of the pistachios and chocolate in these is perfection.