Last updated on September 29th, 2025.
These pistachio chocolate chip cookies are tender, crumbly, and loaded with two variations of pistachio: finely ground and chunky chopped pieces for extra flavor and texture. A generous amount of milk chocolate chips adds a creamy layer without overpowering the nutty taste.
Before you bake these cookies I would like to clarify that these cookies are more of pistachio cookies than chocolate chip cookies, mostly in flavor but also in texture. Unlike the classic Pistachio Shortbread Cookies, these cookies are slightly chewy so, there is a lot of similarities to the classic chocolate chip cookie, in addition to the simple ingredients list and the mixing method, but in this recipe the pistachios are the star of the show.
Ingredients
The complete ingredients list including measurements can be found below in the recipe card.
- Shelled pistachios. You can use raw pistachios, toasted and lightly salted. As long as they are not flavored.
- Milk Chocolate Chips. Pistachio’s flavor, while is very distinguished, it is also mild and can be over powdered by semi-sweet, or dark chocolate. Milk chocolate, does the opposite: it enhances the, and adds another layer of creaminess.
- All-purpose flour. For this recipe I used unbleached flour, and I feel confident to say you can use which ever you have at hand (as long as its all-purpose).
- Baking powder and baking soda. it is a yin and yan game, the baking powder leaven the cookies to a puffy, slightly chubby thickness. And the small amount baking soda, contribues to the browning of the cookies. Use a measuring spoon for best results.
- Unsalted Butter, at room temperature. Room temperature is key to this recipe and the way to achieve the right consistency. If you wish to use salted butter, make sure the pistachios are unsalted.
- Light brown sugar and granulated sugar. I love using a combination, it is the perfect way to give the cookies just the right amount of tenderness (coming from the brown sugar), without overloading them with sweetness (granulated sugar).
- Eggs. Large and at room temperature.
Make Them
Below are step-by-step images for a visual gaudiness, and all my tips and tricks for you to perfect this recipe.
Make The Dough
- Get organized and prepare the ingredients before you start mixing: ground 2/3 cup of pistachios and mix them with the flour, baking powder and baking soda in a medium bowl. Chop the rest (I used a large kitchen knife)
- Cream the butter and sugar until well incorporated, and make sure not to over mix. Over mixing might cause the cookies to deflate as they set. Scrape the bottom and sides of the bowl 2-3 times.
- Add the eggs, one at a time, mixing on medium-high speed. Scrape the bottom and sides of the bowl.
- Reduce the mixer speed to low then add half of the flour mixture followed by half of the chocolate chips, then the rest of the flour mixture and chocolate chips and chopped pistachios. No need to wait between each addition. I found that this is the best way to evenly distribute the chocolate chips into the dough.
Bake
- Once the dough is ready, you can refrigerate it for up to 24 hours. The rest time will give the dough time to develop deeper flavors. Make sure to allow the dough to reach room temperature before baking it.
- Scoop the dough using a medium cookie scoop, about 2 Tablespoons (#40).
- Place the cookie ball over a large baking sheet lined with parchment paper, leaving about 2-3 inches between each ball. I place 3 on each side.
- Bake over the medium oven rack, one pan at a time.
- Pat attention to the cookies, and not the timer, your oven is different than mine so it may take more or less time than what the recipe calls for. The cookies are ready when the are puffed, and lightly golden brown.
- I like to use a large cookie cutter to swirl the cookies for a symmetric appearance. I do it twice, once when the cookies are almost done and again when they are ready as soon as I take them out of the oven.
- The cookies are very soft when first out of the oven, and will break if you try to move or lift, so allow them to set in the pan for at least 15 minutes.
- If the cookies spread too much, increase the oven temperature to 350F.
Yields, storing, and making ahead
This recipe makes 24 cookies if using a medium cookie scoop. Adjust the baking time if using smaller, or bigger cookie scoops (less time if smaller, longer if bigger).
Store at room temperature in a cookie jar for up to seven days. You can freeze the cookies for up to six weeks when baked.
To freeze unbaked: scoop the dough and place the balls in a freeze bag in one layer, place a piece of parchment paper between each layer. Freeze for up to eight weeks. When ready to bake, remove from the freezer and allow the dough to reach room temperature before baking.
Tender Pistachio Chocolate Chip Cookies
Crumbly and tender chocolate chip cookies made with a blend of finely ground pistachios, chopped pieces, and milk chocolate for extra richness.
Servings 24 cookies
Ingredients
- 2/3 Cup(100) Finely ground pistachios
- 2 1/2 Cups (300g) All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 Cup (200g) Light brown sugar
- 1/4 Cup (50g) Granulated sugar
- 1 Cup (225g) Unsalted butter at room temperature
- 2 Large Eggs at room temperature
- 1/3 Cup (50g) Chopped pistachios
- 2 Cups (340g) Milk chocolate chips
- 1 Cup Shelled chopped pistachio for coating, optional
Instructions
- Preheat your oven to 350F and line two large cookie pans with parchment paper.
- Mix the ground pistachios, flour, baking powder, and baking soda.
- Cream the butter, light brown sugar and granulated sugar until smooth and well incorporated. About 2-3 minutes if using a stand mixer, or 1-2 minutes if using a hand mixer. Scrape the sides and bottom of the bowl.
- With the mixer on medium-high speed, add the eggs, one at a time scraping the bottom and sides of the bowl after each addtions.
- Reduce speed to low, and add half of the flour mixture followed by one cup of the chocolate chips.
- Add the rest of the flour followed by the second cup of the chocolate chips and 1/3 cup of the chopped pistachios.
- Place the second portion of the chopped pistachio in a deep bowl.
- Using a medium cookie scoop (2 Tablespoons, #40), scoop the cookie dough and roll the ball in the choppped pistachios.
- Place the dough ball over the prepared pan, 3 on each side.
- Bake over the medium oven rack for 15-17 minutes, until the cookies have spread, puffed and are slightly golden brown.
- For a symmetric appearance, remove the cookies from the oven at about minute 10, and use a large cookie cutter to swirl the cookies with in the boarders of the cookie cutter.
- Return the cookies to the oven and do the same when the cookies are done baking.
- Allow the cookies to cool in the pans for at least 15 minutes before serving and inverting to a wire rack.
Notes
- Make sure all of the ingredients are at room temperature.
- I find milk chocolate is the best type of chocolate to complement the pistachios without over powering it, but you can use semi-sweet or dark as well.
- Use a food processor to finely ground the pistachios you add to the flour mixture, and a large kitchen knife to chop the rest.
- Do not over mix the butter with the sugar, over mixing might cause the cookies to deflate as they set.
- Store at room temperature for up to seven days.
- To make a head:scoop the dough and place the balls in a freeze bag in one layer, place a piece of parchment paper between each layer. Freeze for up to eight weeks. When ready to bake, remove from the freezer and allow the dough to reach room temperature before baking.
