Pistachio Cookies with Chocolate Chunks Recipe

Introduction

These pistachio cookies are a delightful treat combining the nuttiness of pistachios with rich chocolate chunks. Soft, chewy, and slightly crisp on the edges, they make a perfect snack or dessert for any occasion.

Ingredients

• 1/2 cup green peeled pistachio kernels (raw shelled pistachios), ground*
• 1 cup all-purpose flour, spooned and leveled
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup roasted, salted pistachios, roughly chopped
• 1/2 cup semi-sweet chocolate chunks or chips

Instructions

1. Step 1: In a medium bowl, combine the flour, ground pistachios, cornstarch, baking soda, and salt. Set aside.
2. Step 2: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed using an electric mixer until creamy, about 2 to 3 minutes.
3. Step 3: Add the egg and vanilla extract to the butter mixture and continue mixing until well combined and creamy, about 1 minute.
4. Step 4: Gradually add the flour mixture and mix on medium-low speed just until combined, about 30 to 60 seconds.
5. Step 5: Fold in the chopped roasted pistachios and chocolate chunks until evenly distributed. Cover the dough and chill for 1 to 2 hours.
6. Step 6: Preheat the oven to 350°F (175°C). Line 2 to 3 baking sheets with parchment paper.
7. Step 7: Scoop 16 equal-sized portions (about 2 tablespoons or 45g each), roll into balls, and place them 4 inches apart on the prepared baking sheets.
8. Step 8: Bake one sheet at a time for 10 to 11 minutes, until edges are lightly browned and set, but centers remain pale and puffy.
9. Step 9: Remove from oven and cool on the baking sheet for 5 to 10 minutes. Once firm enough, transfer cookies to a cooling rack and cool completely.

Tips & Variations

• For extra crunch, toast the chopped pistachios before adding them to the dough.
• You can substitute semi-sweet chocolate chunks with white or dark chocolate chips for different flavor profiles.
• Chilling the dough longer will help prevent spreading and develop deeper flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days to keep them soft and fresh. For longer storage, freeze the baked cookies for up to 3 months. To reheat, thaw at room temperature and warm briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground pistachios instead of grinding them myself?

Yes, pre-ground pistachios work well, but make sure they are unsalted and fresh to maintain the best flavor.

What if I don’t have cornstarch?

You can omit the cornstarch or substitute it with an equal amount of arrowroot powder or potato starch. It helps create a tender texture but isn’t essential.

Pistachio Cookies with Chocolate Chunks Recipe

Print Recipe

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4.4 from 656 reviews

Delicious Pistachio Cookies featuring a perfect blend of ground pistachios and chocolate chunks for a nutty, sweet treat. These cookies are crisp on the edges, soft and puffy in the center, and packed with roasted salted pistachios for an extra crunch and flavor. Ideal for snacking, gifting, or pairing with your favorite hot beverage.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 10-11 minutes per batch
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1/2 cup green peeled pistachio kernels (raw shelled pistachios), ground
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract

Add-ins

• 1/2 cup roasted, salted pistachios, roughly chopped
• 1/2 cup semi-sweet chocolate chunks or chips

Instructions

1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground green peeled pistachio kernels, cornstarch, baking soda, and salt. Set aside for later use.
2. Cream butter and sugars: In a large mixing bowl, use an electric mixer fitted with the whisk or paddle attachment to beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is creamy and smooth, about 2-3 minutes.
3. Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated and creamy, approximately 1 minute.
4. Combine wet and dry ingredients: Gradually add the flour mixture into the wet ingredients and mix on medium-low speed just until combined, about 30-60 seconds. Avoid overmixing to keep cookies tender.
5. Add pistachios and chocolate chunks: Fold in the roughly chopped roasted salted pistachios and semi-sweet chocolate chunks or chips, mixing just until evenly distributed throughout the dough.
6. Chill the dough: Cover the cookie dough and refrigerate it for 1 to 2 hours to firm up and enhance the flavors.
7. Preheat and prepare baking sheets: Line 2-3 baking sheets with parchment paper and preheat your oven to 350°F (175°C).
8. Shape and arrange cookies: Scoop out 16 equal portions of cookie dough, approximately 2 tablespoons or 45 grams each. Roll each portion into a ball and place them on the prepared baking sheets spaced about 4 inches (10 cm) apart to allow for spreading.
9. Bake cookies: Bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set, while the centers remain pale, puffy, and slightly underbaked.
10. Cool the cookies: Remove cookies from the oven and let them cool on the baking sheets for 5-10 minutes as they continue to bake and firm up. When they are firm enough to transfer, move them to a cooling rack to cool completely.
11. Storage: Store the fully cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months.

Notes

• Using shelled raw pistachio kernels and grinding them at home gives more flavor and freshness to the cookie dough.
• Chilling the dough is important for better texture and flavor development.
• Make sure not to overbake; the cookies should look slightly underbaked in the center when removed from the oven for a soft and chewy texture.
• The recipe yields 16 cookies, perfect for a small batch.
• Store cookies properly to maintain freshness or freeze for longer shelf life.

Keywords: pistachio cookies, nut cookies, chocolate chip cookies, homemade cookies, baking, dessert, nutty cookies