Pistachio Cookies
A chewy, buttery cookie loaded with nutty pistachios and rich dark chocolate. It’s a classic treat with a sophisticated twist that’s super easy to make!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup shelled pistachios, divided
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 large egg yolks, room temperature
- 1 tbsp vanilla extract
- 6 oz dark chocolate bars, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a food processor, pulse ½ cup of pistachios until finely ground. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to cream the softened butter with the brown and white sugars for 2-3 minutes until light and fluffy.
- Add the egg yolks, vanilla, and ground pistachios to the butter mixture. Mix on medium speed for 1-2 minutes.
- Slowly mix in the dry ingredients on low speed, just until combined. Be careful not to overmix.
- Using a spatula, gently fold in the chopped dark chocolate and the remaining ½ cup of roughly chopped pistachios.
- Use a 2-tablespoon scoop to form dough balls and place them 2 inches apart on the baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- For a professional, round shape, use a large cookie cutter to “scoot” the warm cookies into a perfect circle.
- Garnish immediately with a sprinkle of flaky sea salt, extra chopped pistachios, and a few chocolate chunks.
Notes
- Serving: These cookies are best enjoyed warm, right out of the oven. Pair them with a cold glass of milk for the perfect treat.
- Tips & Tricks: Using room temperature butter and egg yolks is key for a fluffy, well-textured dough. For extra rich flavor, use a dark chocolate bar (60% cacao or higher) instead of chocolate chips.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days.
- Make-Ahead: The unbaked dough balls can be frozen for up to 3 months. Bake straight from the freezer for a quick, fresh-baked dessert anytime!
Find it online: https://recipesh.com/pistachio-cookies/