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A white plate filled with pistachio chocolate chip cookies, topped with chopped pistachios and surrounded by shelled pistachios.
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Pistachio Chocolate Chip Cookies

Soft, chewy Pistachio Chocolate Chip Cookies made with pantry staples, melty chips, and crunchy pistachios. So easy and so good!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt
Skill Level: Beginner
Servings: 24 Cookies
Author: Rena

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

Instructions

  • Preheat the oven to 350°F and line a large sheet pan with parchment paper.
  • In a mixing bowl, add 1/2 cup salted butter, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract and stir to combine.
    A mixing bowl with melted butter, granulated sugar, and vanilla extract before mixing.
  • Next, whisk in the 1 large egg until fully smooth.
    A mixing bowl with the creamed butter and sugar mixture, and one cracked egg added on top, ready to be mixed in.
  • Add the 1 1/4 cup all-purpose flour and 1/2 teaspoon baking soda; Using a silicone spatula, mix until incorporated.
  • Fold in the 1/2 cup mini chocolate chips and 1/2 cup salted roasted pistachios.
    Cookie dough in a mixing bowl, now mixed and topped with mini chocolate chips and finely chopped roasted pistachios.
  • Using a medium cookie scoop, scoop dollops of dough about 2 inches apart on the prepared sheet pan.
    Cookie dough balls scooped and spaced out on a parchment-lined baking sheet, ready to be baked.
  • Bake in the preheated oven for 8-10 minutes.
    A hand holding a plate of baked pistachio chocolate chip cookies, with a linen napkin in the background and shelled pistachios nearby.

Notes

Substitutes:
  • Swap mini chocolate chips with regular chips or chopped chocolate chunks.
  • Use chopped roasted almonds, walnuts, or pecans instead of pistachios.
  • A high-quality 1:1 gluten-free flour blend can be used in place of all-purpose.
  • Use unsalted butter and add a pinch more salt if preferred.
Storage:
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.
  • Freeze dough balls or baked cookies for up to 3 months.
  • Bake frozen dough with 1-2 extra minutes of oven time.

Nutrition

Calories: 118kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 59mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 147IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg