Pistachio Cookies
Made with homemade vanilla cookie dough infused with savory crushed pistachios and decadent chocolate chips, these gooey, nutty pistachio cookies are a pistachio lover's dream come true!
Servings: 12 cookies
Calories: 305kcal
Ingredients
Pistachio Cookies
- 150 g Unsalted butter at room temperature
- 100 g Granulated sugar
- 50 g Brown sugar
- 1 Egg at room temperature
- 1 teaspoon Vanilla extract
- 125 g All purpose flour
- 60 g Pistachios green pistachios, non salted, without the shell --- will be processed with the flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 115 g Semi-sweet chocolate chips
- 85 g Pistachios chopped green pistachios, non-salted, without the shell --- will be chopped and added with the chocolate chips
Instructions
Pistachio Cookies
- Using an electric hand mixer, whip the room temperature butter with both the granulated and brown sugar for a few minutes until the mixture becomes light and fluffy.
- Whip in the room temperature egg and vanilla.
- Process the smaller portion of pistachios with the flour in a food processor until finely ground. Whisk together the pistachio-flour mixture, salt, and baking soda. Fold into the wet ingredients using a spatula until just combined.
- Finally, fold in the chocolate chips and chopped pistachios, reserving a handful for topping.
- Prepare 2 baking pans with parchment paper.
- Use an ice cream scooper to divide the dough into 10-12 equal balls and place them on the parchment-lined baking sheet, leaving enough space for them to spread. I recommend baking 5-6 cookies per sheet. Chill the dough for an hour before baking.
- Pre-heat the oven to 175°C / 350°F (no fan).
- After chilling for an hour, bake the cookies at 175°C / 350°F for 16-18 minutes. Start by baking for 12 minutes, then add the remaining handful of chocolate chips and chopped pistachios on top. Continue baking until the edges are golden, and the center is set, but be careful not to overbake.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
- Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use room temperature ingredients, e.g., egg and butter.
- Green pistachios without the shell and skin work best in this recipe.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
- Do not overmix the dough when adding the dry ingredients. Only fold it until it is thoroughly combined.
- Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.
- Try not to overbake your cookies if you prefer them fudgy and gooey.
- Use a round cookie cutter and gently apply circular motions when the cookies are halfway baked and have already spread. This will help tighten the edges and give them a perfect round shape.
Nutrition
Calories: 305kcal | Carbohydrates: 29g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 294mg | Potassium: 204mg | Fiber: 2g | Sugar: 17g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
