Chocolate Pistachio Cookies

Name: Chocolate Pistachio Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped pistachios; 1 cup chocolate chips

Highlighted under: Baking & Desserts

I love making Chocolate Pistachio Cookies because they are the perfect blend of rich chocolate and crunchy pistachios. The first time I baked these, I was surprised at how easily the flavors came together. Each bite is a delightful surprise, transporting me to a chocolate lover's paradise while the pistachios add a fantastic texture. I enjoy sharing these cookies with friends, and they’re often the highlight of any gathering. Whether enjoyed with coffee or as a sweet snack, these cookies are guaranteed to impress!

Created by

Quinn Harper

Last updated on 2026-01-12T02:25:13.173Z

When I first made these Chocolate Pistachio Cookies, I was astonished by how well the ingredients melded together. The combination of cocoa and chopped pistachios creates a unique flavor profile that is both decadent and refreshing. This is a cookie recipe that I can confidently serve for any occasion, as each bite evokes a sense of indulgence that’s hard to resist.

What works so well here is the balance between chocolate and the nutty crunch of pistachios. The addition of a sprinkle of flaky sea salt just before baking enhances the richness. If you want to elevate your cookie-making game, consider using high-quality dark chocolate; it makes all the difference!

        Why You Will Love These Cookies
        Deliciously rich chocolate flavor complemented by crunchy pistachios
Unique texture that creates an exciting eating experience
Perfectly sweet with a hint of salt, making them irresistible

      

Mastering the Cookie Texture

Achieving the perfect texture is key to these Chocolate Pistachio Cookies. When creaming together the butter and sugars, aim for a light and fluffy consistency, which usually takes about 3-5 minutes. This step incorporates air into the dough, helping the cookies rise beautifully while maintaining a chewy interior. If overmixed, the cookies may become tough, so be sure to mix just until combined after adding the eggs.

When adding the dry ingredients to the wet mixture, do so gradually. This helps prevent clumps and ensures a consistent dough. Once combined, the dough should be soft but not overly sticky. If it feels too wet, you can add a tablespoon or two of flour, making sure not to overwork the dough, which can lead to dense cookies.

Pistachios: Key Flavor and Texture

The role of pistachios in this recipe goes beyond just flavor; they add a unique crunch that complements the softness of the chocolate. I recommend using roasted and unsalted pistachios for the best results, as they enhance the cookie without being overly salty. If you prefer a different nut, walnuts or pecans can also be substituted, though they will alter the cookie's flavor profile.

Chopping the pistachios into uniform pieces is crucial for even distribution throughout the dough. Aim for pieces that are small enough to mix in well but still provide that satisfying crunch. A food processor can speed up this process, but be careful not to grind them too finely, as they should still retain some bite.

Storage and Serving Suggestions

Once baked, let the cookies cool completely before storing them in an airtight container. They can stay fresh for up to a week, but I find they taste best when enjoyed within the first few days. If you want to extend their shelf life, these cookies freeze beautifully. Just place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to three months.

These Chocolate Pistachio Cookies pair wonderfully with a hot cup of coffee or tea, making them a perfect afternoon treat. For an extra touch, try drizzling melted chocolate over the cooled cookies or serving them with a scoop of vanilla ice cream for an indulgent dessert. The combination of warm cookies and cold ice cream creates an irresistible flavor contrast.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pistachios
1 cup chocolate chips

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Cookie Dough

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, along with the vanilla extract, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until well combined.

Add Pistachios and Chocolate Chips

Fold in the chopped pistachios and chocolate chips gently until evenly distributed throughout the dough.

Shape and Bake

Scoop tablespoon-sized amounts of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are firm.

Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

Consider using a mix of dark and semi-sweet chocolate chips for a more complex flavor. Additionally, chilling the dough for 30 minutes before baking can help improve the texture!

Troubleshooting Common Issues

If you find that your cookies are spreading too much while baking, it could be due to the dough being too warm. Make sure to chill the dough for at least 30 minutes before baking to help maintain shape. Additionally, ensure your butter is softened but not melted; overly warm butter can lead to flat cookies.

On the other hand, if your cookies are turning out too dry, it may be a result of overbaking. Keep an eye on them during the final minutes, and remove them from the oven once the edges are firm and the centers look slightly underbaked, as they will continue to set while cooling.

Making Ahead and Variations

For busy bakers, you can prepare the dough ahead of time. Simply shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for up to a week, or freeze for up to three months. When ready to bake, slice the log into rounds and bake straight from the freezer, just adding a minute or two to the baking time.

Feel free to experiment with additional ingredients! For a fun twist, you can add a pinch of sea salt on top before baking, which enhances the chocolate flavor. Or, incorporate dried cranberries alongside the pistachios for a tart contrast that complements the chocolate beautifully.

Questions About Recipes

→ Can I substitute the pistachios?

Yes! You can use walnuts or almonds as a substitute for pistachios.

→ How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to one week.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to three months. Just scoop and place them in a freezer-safe bag.

→ What type of cocoa powder is best for the recipe?

Using high-quality unsweetened cocoa powder will provide the richest flavor for your cookies.