Pistachio Chocolate Chip Cookies

Name: Pistachio Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup salted butter (melted); 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 1 large egg; 1 1/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 cup salted roasted pistachios (shelled, finely chopped); 1/2 cup mini chocolate chips

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These chewy Pistachio Chocolate Chip Cookies are soft-baked, loaded with brown sugar, melty chips, and crunchy roasted pistachios. They’re rich, nutty, and way too easy to devour – made with pantry staples and perfect for lunchboxes, late-night cravings, or cookie swaps you forgot about.

A pile of soft pistachio chocolate chip cookies on a plate with a handful of shelled pistachios scattered around the edges.

Recipe Overview

Skill Level

Beginner

Prep Time

15 minutes

Cook Time

10 minutes

These Pistachio Chocolate Chip Cookies came out of one of those “use what you’ve got” pantry moments – and now they’re a full-blown favorite. They’re soft, chewy, loaded with melty chocolate and salty roasted pistachios, and they disappear fast around here. Even Marc went in for seconds before they had a chance to cool lol.

No chill time, no fuss – just scoop, bake, and watch them vanish.

If you’re all about cookies with that perfect mix of cozy, sweet, and a little bit wholesome, don’t miss my recipes for Peanut Butter Oatmeal Cookies, Flourless Peanut Butter Chocolate Chip Protein Cookies, Banana Bread Cookies, and Blueberry Oatmeal Cookies – each one is a total hit around here.

Before You Get Started

A few helpful tips before you dive in:

Use mini chocolate chips or finely chopped chunks so they mix evenly and don’t clump in the dough.
Chop the pistachios finely so you get a little crunch in every bite without overpowering the cookie.
Use a medium cookie scoop to portion the dough for even baking and a consistent texture.
Don’t overbake! Pull them when the centers still look slightly underdone and the edges are brown- they’ll finish setting as they cool.
Let them cool on the pan for a few minutes before transferring to a rack so they don’t fall apart.

Common Questions

Can I use regular chocolate chips instead of mini?

Yep! Regular chocolate chips work fine – just know the cookies might look a little chunkier and bake up a bit puffier.

What’s the best way to chop pistachios without turning them into dust?

A food processor with just a couple pulses works great, or you can throw them in a zip-top bag and smash gently with a rolling pin.

Do I need to chill the dough?

No! This is a scoop-and-bake kind of recipe. No chill time needed unless your kitchen is super warm and the dough feels sticky.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough up to 3 days or freeze cookie dough balls for up to 3 months. Just bake a few extra minutes if frozen.

How to Make Pistachio Chocolate Chip Cookies

Here’s how to get perfect results every time:

process shots to make the cookie batter with eggs and sugar.

1️⃣ Prep oven, pan, and wet ingredients

Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a mixing bowl, stir together the melted butter, granulated sugar, and vanilla until smooth.

✏️ If you want to use coconut oil instead of butter, you can. The texture will change, and the cookies won’t be as soft.

2️⃣ Whisk in the egg

Add the egg and whisk until everything is creamy and fully combined.

process shot to make the cookie dough and add the batter on a sheet pan.

3️⃣ Mix in dry ingredients and fold in the mix-ins

Add the flour and baking soda, and mix with a silicone spatula just until the flour disappears. Then fold in the chopped pistachios and mini chocolate chips until evenly distributed.

✏️ Don’t overmix the dough – stop as soon as there are no more dry streaks.
✏️ Using mini chips or chopped chocolate chunks helps everything bake up evenly without sinking or clumping.

4️⃣ Scoop the dough

Use a medium cookie scoop to portion the dough and place each ball about 2 inches apart on the prepared baking sheet.

✏️ Spacing helps the cookies spread properly and bake evenly.

5️⃣ Bake and cool

Bake for 8-10 minutes, just until the edges are set and the centers still look soft. Let them cool on the pan for a few minutes, then move to a wire rack to finish cooling completely.

✏️ They’ll keep baking slightly on the pan, so don’t wait for them to look fully done in the oven.

A hand holding a plate of baked pistachio chocolate chip cookies, with a linen napkin in the background and shelled pistachios nearby.

Variations & Tips

→ Add a sprinkle of flaky salt on top right after baking for that bakery-style finish and a little extra flavor pop.

→ Drizzle with melted white chocolate once cooled for a sweeter, fancier cookie moment – great for gifting or holidays.

→ Stir in a pinch of cinnamon or cardamom to warm up the flavor and give it a cozy, unexpected twist.

→ Press extra pistachios and chips on top of each dough ball before baking to make them look extra pretty and bakery-worthy.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven or microwave until heated through.

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