Name: "5-Star Pistachio Chocolate Chip Cookies - Irresistible Crunch!"
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup semisweet chocolate chips; ¾ cup shelled pistachios, chopped; Extra chocolate chips & chopped pistachios for topping (optional); Flaky sea salt for garnish (optional but highly recommended)

Jump to Recipe

Oh my gosh, let me tell you about my latest obsession—these Pistachio Chocolate Chip Cookies! I stumbled onto this magical combo when I had leftover pistachios from holiday baking last year. The first bite? Pure bliss—that perfect crunch from toasted nuts meeting melty chocolate, with just enough salt to make your taste buds sing. Now I make them weekly because my family won’t stop begging for “those green-speckled cookies.” Trust me, once you try that sweet-nutty flavor explosion, you’ll be hooked too!

Why You’ll Love These Pistachio Chocolate Chip Cookies

If you’re looking for a cookie that truly stands out, these little green-speckled beauties are it. Here’s why they’ve become my go-to treat:

That addicting crunch – Toasted pistachios add the most satisfying texture against soft, buttery cookie dough
Sweet & salty magic – A sprinkle of flaky sea salt makes the chocolate pop in every bite
Easy enough for weeknights – The dough comes together in one bowl (no fancy equipment needed!)
Tastes fancy without the fuss – That gorgeous green flecking makes them look straight from a bakery case

Ingredients for Pistachio Chocolate Chip Cookies

Here’s what you’ll need to make these irresistible cookies – trust me, every ingredient plays a special role!

1 cup unsalted butter, softened – Leave it out for 30 minutes first (room temp butter creams like a dream)
1 cup packed brown sugar + ½ cup granulated – That molasses depth from brown sugar makes all the difference
2 large eggs – Crack them right into the mixing bowl one at a time
2 tsp pure vanilla extract – The good stuff, not imitation!
2 ½ cups all-purpose flour – Spoon and level it – no packing!
1 tsp baking soda + ½ tsp salt – Our leavening dream team
1 cup semisweet chocolate chips – I like the mini ones for better distribution
¾ cup shelled pistachios, chopped – Toast them first for extra nutty magic
Flaky sea salt for garnish – Just a pinch transforms everything

How to Make Pistachio Chocolate Chip Cookies

Ready to bake the most irresistible cookies ever? Follow these simple steps – I promise it’s easier than you think! First things first: preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, this prep step saves so much cleanup hassle later.

Step 1: Cream the Butter and Sugars

Grab your softened butter and both sugars – this is where the magic starts! Beat them together for a good 2-3 minutes until light and fluffy. You’ll know it’s ready when the mixture looks like pale caramel clouds. Don’t rush this step – proper creaming gives our cookies that perfect texture.

Step 2: Add Eggs and Vanilla

Now crack in those eggs one at a time, mixing well after each addition. Then pour in that glorious vanilla extract. The smell alone will have you drooling already!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda and salt. This ensures no sneaky lumps end up in your cookies. Slowly add it to the wet ingredients while mixing on low speed.

Step 4: Fold in Chocolate Chips and Pistachios

Here comes the fun part! Gently fold in those chocolate chips and chopped pistachios. Pro tip: reserve a handful to press into the tops of your cookie dough balls before baking – it makes them look bakery-perfect!

Step 5: Bake to Perfection

Scoop your dough onto the prepared sheets (I use a medium cookie scoop for even sizes). Bake for 10-12 minutes until the edges turn golden but centers are still slightly soft. The second they come out, sprinkle with flaky sea salt – it melts into the most amazing salty-sweet crust!

Tips for the Best Pistachio Chocolate Chip Cookies

After dozens of batches (yes, I’m obsessed), here are my foolproof tricks for cookie perfection:

Toast those pistachios! Just 5 minutes in a dry skillet brings out their nutty flavor – game changer.
Chill the dough for 30 minutes if you can wait – it prevents overspreading and makes chewier cookies.
Use flaky salt right after baking – it sticks better to warm cookies and creates that addictive salty-sweet contrast.
Underbake slightly – they’ll keep cooking on the sheet for that perfect soft center.

Ingredient Substitutions and Notes

No pistachios? No problem! Here are my go-to swaps when I need to adapt this recipe:

Vegan option: Use plant-based butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
Nut allergies: Try toasted sunflower seeds for similar crunch without the nuts
Chocolate lovers: Swap semisweet for dark chocolate chunks or white chocolate chips
Short on time: Pre-shelled pistachios work, but toast them if you can!

Pro tip: If using salted butter, just reduce the added salt by half. The cookies will still be delicious!

Storing and Reheating Pistachio Chocolate Chip Cookies

Here’s the best way to keep these cookies tasting fresh-baked (if they last that long!): Store them in an airtight container at room temperature for up to 5 days. For that just-baked warmth, pop them in the microwave for 10 seconds – the chocolate gets all melty again! Freeze dough balls or baked cookies for up to 3 months – they’re perfect for sudden cookie cravings.

Pistachio Chocolate Chip Cookies FAQs

I get asked these questions all the time about my favorite crunchy bakery-style cookies – here are the answers straight from my kitchen!

Can I use salted butter instead?

Absolutely! Just reduce the added salt to ¼ teaspoon since the butter already has salt. I’ve made them both ways and they’re equally delicious – the sweet and salty balance still comes through perfectly.

Why do my cookies spread too much?

Three quick fixes: 1) Make sure your butter is softened but not melted, 2) Chill the dough for 30 minutes before baking, and 3) Don’t skip lining your baking sheets – parchment paper prevents spreading better than greased pans.

Can I freeze the dough for later?

Yes! These freeze beautifully – scoop the dough balls onto a tray, freeze solid, then transfer to bags. Bake straight from frozen, adding 1-2 extra minutes. Perfect for last-minute dessert emergencies!

Are shelled pistachios better than pre-shelled?

Honestly? I prefer shelling my own – they’re fresher and have better crunch. But in a pinch, pre-shelled works (just toast them first for maximum nutty flavor).

Nutritional Information

Each of these glorious pistachio chocolate chip cookies comes in at about 210 calories – totally worth it for that sweet-nutty crunch! Here’s the quick breakdown per cookie: 11g fat (6g saturated), 25g carbs (1g fiber), and 3g protein. Remember, exact amounts may vary slightly based on your ingredient brands and cookie size – but let’s be real, you’ll be too busy enjoying them to count!

Share Your Pistachio Chocolate Chip Cookies

I’d love to see your cookie creations! Tag me in your pistachio chocolate chip masterpieces – those green-flecked beauties always make my day. You can also find more delicious recipes on Pinterest.

5-Star Pistachio Chocolate Chip Cookies – Irresistible Crunch!