Pistachio Chocolate Chip Cookies are a favorite on our Christmas Cookie platter every year. These cookies are earthy, savory and salty from the pistachios and pair perfectly with sweet milk chocolate chips. A must make cookie recipe and so easy, with no chilling required!
I love making fun cookie combinations over the holidays, especially flavors paired with chocolate chips. These Chocolate Chip and Pistachio Cookies are really delicious and feature a lot of textures and flavors from the match up.
This specific batch was eaten by several of my neighbors and it received lots of compliments. I'm all about variety for Christmas Cookies and this is the perfect unique cookie addition.
For more Christmas Cookie Recipes, try these Browned Butter Pecan Cookies, Chocolate Chip Marshmallow Cookies, Chocolate Chip Coffee Cookies, and homemade Lemon Curd Cookies.
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Why You'll Love This Cookie Recipe 🍪:
- Big on Flavor. The chocolate and pistachio flavors really pair well together and make this cookie really pop.
- Easy to Make. Simple step by step instructions with no tricky techniques.
- No Chilling Required. These cookies aren't too sticky after making, which saves time because we don't have to chill them.
- The perfect texture. A blend of baking soda and baking powder with brown sugar and granulated sugar make the texture of these cookies a cross between light and airy with a bit of crunch, but still chewy at the same time. It's the best of both worlds.
Big on Christmas Treats? Try these Christmas Muddy Buddies, Christmas Tree Pretzel Sticks, Nutella Puff Pastry and Coconut Balls with Chocolate.
Ingredients:
Roasted and Salted Pistachios: An earthy flavored nut with deep flavors. I prefer salted for this recipe because salt tastes amazing paired with chocolate.
Chocolate Chips: Milk chocolate, dark chocolate, semi-sweet or even white chocolate can be used for these cookies. I used Milk Chocolate Chips from Ghirardelli. Their chocolate is smooth, creamy and tastes better than most brands.
Brown Sugar and White Sugar: Creates a blend of flavors and texture. Granulated sugar helps make cookies light, airy, and crisp well brown sugar brings in flavors of molasses, caramel, and helps create a chewy cookie. Even though the two have different effects, they still work great together.
Salted Butter: Brings in flavor and create fluffy cookies when combined with the sugars. Make sure it's softened to room temperature before blending with the sugars.
All Purpose Flour: A versatile flour great for cookies and help provide structure when baking.
Egg: To bind ingredients and provide structure.
Baking powder and baking soda: Assists in helping the cookies to rise properly.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
The milk chocolate chips can be substituted with dark chocolate chips, white chocolate chips or semi-sweet chips.
The salted butter can be substituted with unsalted butter, but I recommend adding ½ teaspoon of extra salt to the dry ingredients if you use unsalted butter. Grassfed butter can also be used, which is generally salted.
How to Make Chocolate Chip Pistachio Cookies (Step by Step Instructions):
Step 1: Preheat the oven to 350 degrees. Pour the pistachios into a food processor and quickly pulse 8 to 10 times to break the nuts into different sized small pieces. Set aside. Note: You want some course pieces, not all fine.
Step 2: In a large bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set aside.
Step 3: Into the bowl of the stand mixer with beater attachment (or large bowl if using a hand mixer) add in the butter and sugar and beat on medium low speed for 2 minutes until light and fluffy.
Step 4: Add in the vanilla extract and egg and mix together on medium low speed for 30 seconds. Pour in dry ingredients and mix on low speed, just until combined. Don't over mix.
Step 5: Pour pistachios and chocolate chips into the batter and mix on low speed until incorporated into the dough.
Step 6: Line two cookie sheets with parchment paper and scoop dough into heaping tablespoon sized balls.
Step 7: Arrange 12 cookies on each cookie sheet. Bake for 12-14 minutes for each batch.
Step 8: Allow the cookies to cool for 5 minutes, then serve and enjoy! They taste great with a glass of milk for dunking.
Expert Tips:
- Allowing the butter to soften to room temperature is super important to create a light airy batter. If it's taking forever to soften, place the wrapped butter stick next to your skin in the side of your pants near your hip. I always do this:)
- When pulsing the pistachios, you want them to still have some texture. Don't turn them into the finest crumbs.
- Don't over bake unless you want a really crisp cookie.
For more Chocolate Chip Cookie Recipes, try these Pumpkin White Chocolate Chip Cookies, Butterscotch Chocolate Chip Cookies, and Cadbury Chocolate Chip Cookies.
Recipe FAQs:
Buy the pistachios already cracked and peeled in the bag.
Allow the cookies to cool to room temperature, then store in ziplock gallon sized bags or sealed container. Eat within 2-3 days for the best freshness.
Yes! I recommend freezing in heaping tablespoon sized balls and vacuum sealing, then freezing. Use within 2 months for the best taste. Allow the cookies to thaw completely at room temperature before baking.
More Cookie Recipes You'll Want to Make:
If you tried this Pistachio Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Pistachio Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Pistachio Chocolate Chip Cookies are a favorite on our Christmas Cookie platter every year. These cookies are earthy, savory and salty from the pistachios and pair perfectly with sweet milk chocolate chips.
Ingredients
- ¾ cup roasted and salted pistachios (without shells)
- 1 and ½ cup all purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted butter (1 stick), softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, light or dark, packed
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk chocolate chips
Instructions
- Preheat the oven to 350 degrees. Pour the pistachios into a food processor and quickly pulse 8 to 10 times to break the nuts into different sized small pieces. Note: You want some course pieces, not all fine. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set aside.
- Into the bowl of the stand mixer with beater attachment (or large bowl if using a hand mixer) add in the butter and sugar and beat on medium low speed for 2 minutes until light and fluffy.
- Add in the vanilla extract and egg and mix together on medium low speed for 30 seconds. Pour in dry ingredients and mix on low speed, just until combined. Don't over mix.
- Pour pistachios and chocolate chips into the batter and mix on low speed until incorporated into the dough.
- Line two cookie sheets with parchment paper and scoop dough into heaping tablespoon sized balls.
- Arrange 12 cookies on each cookie sheet. Bake for 12-14 minutes for each batch.
- Allow the cookies to cool for 5 minutes, then serve and enjoy! They taste great with a glass of milk for dunking.
Notes
- Allowing the butter to soften to room temperature is super important to create a light airy batter. If it's taking forever, place the wrapped butter stick next to your skin in the side of your pants near your hip. I always do this:)
- When pulsing the pistachios, you want them to still have some texture. Don't turn them into the finest crumbs.
- Don't over bake unless you want a really crisp cookie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Holly
These cookies are so yummy! I can’t wait to make them again for Christmas.