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3 Pistachio cookies stacked on parchment paper.

Pistachio Chocolate Chip Cookies


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5 from 1 review

  • Author: Tara Smithson
  • 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

Scale
  • 3/4 cup roasted and salted pistachios (without shells)
  • 1 and 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup salted butter (1 stick), softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, light or dark, packed
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup milk chocolate chips 

Instructions

  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. Note: You want some course pieces, not all fine. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set aside.
  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.
  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.
  5. Pour pistachios and chocolate chips into the batter and mix on low speed until incorporated into the dough.
  6. Line two cookie sheets with parchment paper and scoop dough into heaping tablespoon sized balls.
  7. Arrange 12 cookies on each cookie sheet. Bake for 12-14 minutes for each batch.
  8. 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