Chocolate Chip Pistachio Cookies are a simple and delicious recipe that’s perfect for any pistachio lover! Made with chopped pistachios and chocolate chips, this is sure to be a new favorite cookie recipe!
If you love pistachio flavor, you need to give these Chocolate Chip Pistachio Cookies recipe a try! Made with just a few simple ingredients, this easy recipe makes the perfect cookies for any occasion.
For more pistachio recipes, be sure to try these Italian Pistachio Cookies, or my Italian Pistachio Cake topped with homemade Pistachio Cream! If you love cookies with nuts, give these Italian Walnut Cookies a try or go for the classic Italian Amaretti Cookies made with almond flour.
You’ll Love Chocolate Chip Pistachio Cookies!
If you love cookies with a sweet and salty bite and a bit of texture, then you need to give these chocolate pistachio cookies a try. You’ll love the soft chewy texture with a bit little bit of pistachio crunch.
These cookies are inspired by my fan favorite Italian pistachio cookies recipe and everyones favorite classic chocolate chip cookies. Adding the chocolate chips take the flavor and texture of the cookies to a whole new level.
I like to make these cookies whenever I have extra pistachios on hand. The chopped pistachios add the most incredible bite and green color to the cookies. For best results, use the shelled and lightly salted pistachios.
Pistachio chocolate chip cookies would be great to have around for the holidays, cookie exchanges, or whenever you are craving a simple sweet treat. They really are one of my favorites and you should definitely give them a try!
So, if you love pistachios, give this recipe a try today! You’re going to love them.
Ingredients
- Pistachios: use the lightly salted and shelled pistachios.
- Sugar: sweeten up the cookies with a bit of regular granulated sugar.
- Egg: you will need one large egg.
- Butter: use room temperature unsalted butter for this recipe. You could also use salted butter.
- Vanilla: add a bit of vanilla extract to deepen the cookies flavors. If you want a nuttier flavor, add in ¼ teaspoon of almond extract.
- Flour: use regular all purpose flour. It’s always best to weigh the flour using a kitchen scale for accurate measurement. Or you can gently spoon the flour into the measuring cup.
- Baking powder: make sure you are using baking powder and not baking soda.
- Chocolate chips: use semi sweet, milk chocolate, or dark chocolate chunks for this recipe.
How to Make Chocolate Chip Pistachio Cookies
This recipe for simple pistachio cookies with chocolate chips comes together fast and stays fresh and chewy for days. To start, you’ll need to preheat your oven line a cookie sheet with parchment paper; set aside.
Step 1: grind the pistachios
Pour the shelled pistachios into a food processor fitted with the blade attachment. Place on the top and pulse until the pistachios are finely ground. Save a tablespoon of the mixture in a separate bowl.
Step 2: mix the wet ingredients
In a large mixing bowl, use an electric mixer to beat together the sugar and egg until light and fluffy; about a minute. Add in the butter and vanilla and continue to mix until well combined.
Pour in the ground pistachios, flour, and baking powder, and mix in the dry ingredients until just combined.
Step 3: add in chocolate chips
Lastly, fold in the chocolate chips using a rubber spatula. Scrape the bowl to ensure that all of the ingredients are well combined.
Step 4: scoop and bake
Use a small cookie scoop to scoop even sized cookie dough balls onto the prepared baking sheet. Sprinkle on remaining crushed pistachios. You can also press on additional chocolate chips or sea salt.
Bake on center rack in preheated oven for about 10 minutes, or until the top of the cookies are golden brown. Let the cookies cool on the pan for five minutes then move to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for 3 days or refrigerate for up to a week. You can also freeze them in an airtight container for up to a month.
Tips for Making Chocolate Chip Pistachio Cookies
- Grind the pistachios until they resemble coarse sand. A food processor is the best way to get uniform texture and size.
- You can use whatever chocolate you have on hand. Dark chocolate chunks or even cut up chocolate bar would be delicious in these cookies.
- Feel free to chill the dough before baking to prevent the cookies from spreading as much while baking. Bake cookies just until they are set.
- Store leftover cookies in an airtight container. Happy baking!
More Cookie Recipes!
Chocolate Chip Pistachio Cookies
Equipment
- baking sheet
Ingredients
- 1 cup shelled pistachios (146 grams)
- ½ cup granulated sugar
- 1 large egg
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla
- 1 cup all-purpose flour (130 grams)
- 1 teaspoon baking powder
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- In a food processor fitted with the blade attachment, add the shelled pistachios. Process until a fine crumb forms. Remove a tablespoon of the pistachios for topping the cookies and set aside the rest.
- In a large mixing bowl, use an electric mixer to beat together the sugar and egg until light and fluffy; about a minute. Add in the butter and vanilla and mix until well combined.
- Pour in the chopped pistachios, flour, and baking powder, and mix until just combined. Add in the chocolate chips and use a rubber spatula to mix all of the ingredients together well.
- Use a small cookie scoop or spoon to measure out even cookie dough balls onto prepared baking sheet. Sprinkle the tops of the cookies with leftover chopped pistachios. (You can press on additional chocolate chips too.)
- Bake on center rack in preheated oven for about 10-12 minutes, or until the cookies just start to turn color and set. Let the cookies cool on the baking sheet for five minutes before moving to wire rack to cool completely.
Notes
- Use the “roasted and lightly salted” variety of pistachios. If you can only find unsalted, add a ¼ teaspoon of kosher salt to the batter.
- Be sure to mix together the egg and sugar for at least a minute so that you get fluffier cookies.
- If you prefer a stronger nut taste in your cookie, add a ¼ teaspoon of almond extract to the batter.
- Store cooled cookies in an airtight container in the refrigerator for up to a week or freeze for up to a month.
I’ve never thought to add pistachios to chocolate chip cookies, but this recipe looks absolutely phenomenal! Adding the ingredients to my grocery list immediately, can’t wait to see how they turn out!
The pistachios in this recipe really took the classic chocolate chip cookie up to the next level! So tasty!
Fabulous pistachio flavor throughout with bursts of chocolate. Count me in for this deliciousness.
LOOOOVE this recipe! These cookies have it all! I’m definitely going to make another batch asap!
I made a batch of these cookies this morning and they were delicious! Chocolate and pistachios is a great combination!