Looking to level up your favorite chocolate chip cookie recipe? Try this easy recipe for Chocolate Chip Pistachio Cookies! They are soft, gooey, and full of sweet chocolate and nutty flavors.
We love classic chocolate chip cookies in our house, but sometimes we want a little something extra. This Chocolate Chip Pistachio Cookie recipe gives you that flavor base you know and love, but with a gourmet twist!
The rich chocolate and crunchy pistachios create an irresistible balance of sweet and salty flavors in every bite.
Plus, like many of the cookies I’ve included in my Super Easy Teen Baking Cookbook, these are also incredibly easy to make with simple ingredients and no complicated steps.
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🌟 Why this recipe works
The pistachio lovers in your life will go nuts for these cookies!
- Gourmet flavor, easy prep – no fancy skills required, just mix, scoop, and bake!
- Sweet and salty perfection – the chocolate and pistachio combo is absolutely irresistible.
- Great for any occasion – perfect for holidays, brunches, or a simple treat.
- Freezer-friendly – You can bake these cookies then freeze them for up to 3 months. I’ve tested this and thawed them out for about an hour, and they taste amazing! You can also warm them up a bit in the microwave after letting them thaw at room temperature.
🛒 Ingredient notes
You’ll need the classic chocolate chip cookie ingredients, plus some chopped pistachios. Here are some tips before you start baking.
- All-purpose flour – the base of these cookies, giving them the perfect soft and chewy texture.
- Baking soda – helps the cookies rise every so slightly, and helps give them that classic golden-brown finish. Make sure your baking soda is fresh; if it’s not, the cookies may fall flat.
- Kosher salt – enhances the flavors and balances the sweetness. I prefer to use kosher salt in all of my cookie recipes, but you can use table salt if you don’t have kosher salt.
- Unsalted butter (room temperature) – creates a rich, buttery cookie while keeping the texture soft and tender. Be sure to take the butter out of the refrigerator about 30 minutes before you start baking so that it’s softened and at room temperature.
- Brown sugar – Light brown sugar adds a deep, caramel-like sweetness and helps keep the cookies moist.
- Eggs (room temperature) – eggs bind everything together and give the cookies structure. Just like the butter, you want to take the eggs out of the fridge a few minutes before you start prepping the other ingredients so they are at room temperature. This helps them mix easier with the other ingredients to create a smooth batter.
- Chopped unsalted pistachios – add crunch, a subtle nutty flavor, and a pop of color. Be sure to chop them into smaller pieces; I find larger pieces can really overwhelm the cookies.
- Semi-sweet chocolate chips – melt into gooey pools of chocolate, pairing perfectly with the pistachios. You can also use chocolate chunks if you prefer. Or, try dark chocolate chips for a rich, deep flavor alternative.
✅ Step-by-step instructions
You’ll find full ingredient measurements and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you bake these yummy pistachio chocolate chip cookies!
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper; set aside.
- Sift the dry ingredients in a large bowl.
- In a stand mixer bowl, cream the butter for a few minutes.
3. Add the sugars to the butter and cream for a couple more minutes.
4. Beat in the eggs and vanilla, just until incorporated.
5. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Be sure not to overmix!
6. Fold in most of the chocolate chips and pistachios, saving some to add before baking.
7. Use a cookie scoop to scoop out cookie dough and then place on the prepared baking sheets about two inches apart. Top each cookie dough ball with a few of the remaining chocolate chips and chopped pistachios. This helps them stick out a bit after baking.
8. Bake at 350°F for 9-11 minutes, just until the edges are just set. Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a cooling rack to cool completely.
👩🏻🍳 Recipe FAQs
Yes, but reduce the added salt in the recipe to balance the flavors. Otherwise, you might get overly salty cookies, and nobody likes that!
Yes! Scoop the dough into balls, freeze on a baking sheet, then store in a freezer bag for up to 3 months.
Store in an airtight container at room temperature for up to 5 days.
Store them in an airtight container with a slice of bread to retain moisture.
🍽 Serving ideas
These yummy chocolate chip pistachio cookies are perfect for so many occasions!
Their green pistachio flecks make them a fun treat for St. Patrick’s Day, along with other traditional St. Patrick’s Day recipes.
I love making these for Christmas cookie platters and cookie exchanges. They look great next to red velvet crinkle cookies and almond Christmas cookies with sprinkles.
They’re great for game day snacks, after-school treats, and even as a unique addition to a brunch spread.
Pair them with a cup of coffee, hot cocoa, or a scoop of vanilla ice cream for an extra indulgent dessert.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are some of my favorite kitchen tools and equipment to make these delicious cookies:
- Baking sheets – to bake your cookies evenly.
- Mixing bowls – for combining all your ingredients.
- Whisk – for mixing the dry ingredients.
- Stand mixer – makes creaming the butter and sugar effortless.
- Cookie scoop – for evenly sized cookies.
- Parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – helps cookies set without becoming soggy.
More delicious cookie recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Chocolate Chip Pistachio Cookies
Equipment
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips, divided
- 1 cup chopped pistachios, unsalted and roasted, divided
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the softened butter for about 3 minutes, until light and fluffy.
- Add the brown sugar and granulated sugar and beat together with the butter until combined, about 2 minutes.
- Beat in the eggs, one at a time, and then the vanilla, until combined.
- Gradually add the dry ingredients to the wet ingredients just until combined. Do not overmix!
- Gently fold in 3/4 of the chocolate chips and 3/4 of the chopped pistachios, just until incorporated throughout the batter.
- Scoop out about 1½" dough balls and place on the prepared baking sheet at least 2 inches apart. Top each dough ball with 2-3 chocolate chips and some chopped pistachios.
- Bake at 350°F for 9-11 minutes, just until the edges are set. The middle may look slightly underdone (but it will continue baking while cooling). Allow to cool on the pan fir 5 minutes, then transfer to a cooling wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
