Name: Pistachio Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup (70 g) pistachios; 1 3/4 cups (219 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup (168 g) salted butter, softened; 3/4 cup (165 g) light brown sugar; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 tbsp vanilla extract; 6 oz (170 g) dark chocolate bars, chopped (60% cacao); 1/2 cup (70 g) pistachios, roughly chopped; Flaky sea salt, for sprinkling; Extra chopped chocolate and pistachios, for topping

Ingredients

1/2 cup (70 g) pistachios

1 3/4 cups (219 g) all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (168 g) salted butter, softened

3/4 cup (165 g) light brown sugar

1/4 cup (50 g) granulated white sugar

2 egg yolks, at room temperature

1 tbsp vanilla extract

6 oz (170 g) dark chocolate bars, chopped (60% cacao)

1/2 cup (70 g) pistachios, roughly chopped

Flaky sea salt, extra chopped chocolate, and extra chopped pistachios for sprinkling on top

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Step 2: Add the 1/2 cup pistachios to a food processor and pulse until very finely ground, almost like a nut butter. Set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 4: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer on high speed until light and fluffy, about 2–3 minutes.

Step 5: Add the egg yolks, vanilla extract, and ground pistachios to the creamed mixture. Mix on medium speed until pale and fluffy, about 1–2 minutes, scraping the bowl sides as needed.

Step 6: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined.

Step 7: Fold in the chopped dark chocolate and roughly chopped pistachios using a spatula.

Step 8: Using a large cookie scoop (about 2 tablespoons), place dough balls 2 inches apart on the prepared baking sheets.

Step 9: Bake the cookies for 10–12 minutes. Bake for 10 minutes for soft, chewy cookies; 12 minutes for a crisper texture.

Step 10: Remove from oven and let cookies cool on the sheet for 5 minutes. While still warm, gently shape each cookie with a large circular cutter for perfect rounds.

Step 11: While cookies cool completely on a wire rack, sprinkle extra chopped chocolate, pistachios, and flaky sea salt on top.

Tips & Variations

For a nuttier taste, toast the pistachios lightly before grinding.

Swap dark chocolate for white or milk chocolate to change the flavor profile.

Chill the dough for 30 minutes before baking to prevent spreading.

Use finely chopped pistachios in place of walnuts or pecans for a complementary texture.

Storage

Store cooled pistachio cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, let cookies thaw at room temperature; warming them briefly in a low oven brings back their fresh-baked softness.

FAQs

Can I use whole eggs instead of egg yolks?

Using whole eggs will add more moisture and may change the texture slightly, making cookies less tender and more cakey. Egg yolks contribute richness and chewiness, so it’s best to follow the recipe if possible.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures like regular flour. Be sure it contains xanthan gum or add it separately to help with texture and structure.