Soft & Chewy Pistachio Cookies: Buttery, Nutty, and Bakery-Worthy

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If you’re a pistachio lover (or just love a good chewy cookie), these Soft & Chewy Pistachio Cookies are a must-bake. With a tender center, crisp edges, and real pistachio flavor in every bite, they strike the perfect balance between buttery, nutty, and sweet.

Whether you’re baking for the holidays, gifting friends, or simply indulging in a batch on a cozy weekend, these cookies deliver a unique flavor and irresistible texture. No pudding mix, no artificial flavors—just real roasted pistachios, vanilla, and white chocolate (optional) to make them unforgettable.

Ingredients Overview: The Pistachio Power Behind These Cookies

Pistachios add more than flavor—they also give these cookies their rich, slightly crumbly texture and signature pale green hue (with no food coloring required).

Pistachios

  • Unsalted, Shelled Pistachios: Lightly roasted for maximum flavor. About ⅓ of them are ground to a flour-like consistency to blend into the dough, the rest are roughly chopped for texture.

  • Salted Pistachios: If using, reduce added salt in the recipe.

Butter

  • Unsalted Butter: Creates that signature chewy interior and crisp edge. Softened to room temperature for creaming.

Sugar

  • Brown Sugar: Adds moisture and a caramel note—key for chewiness.

  • Granulated Sugar: Helps the cookies spread and crisp slightly on the edges.

Eggs

  • One Whole Egg + One Egg Yolk: The extra yolk adds richness and chew.

Vanilla Extract

  • Deepens flavor and enhances the nutty profile of the pistachios.

All-Purpose Flour

  • The right balance of flour to fat ensures the cookies hold their shape but remain soft.

Baking Soda

  • Gives a gentle rise and helps with spread and texture.

Salt

  • Essential for balance and highlighting the pistachios’ natural flavor.

Optional Add-ins

  • White Chocolate Chips: Pair beautifully with pistachio.

  • Cardamom or Almond Extract: A pinch can elevate the aromatic profile.

Step-by-Step Instructions: How to Make Soft & Chewy Pistachio Cookies

This is a straightforward recipe, no chill time required unless you prefer extra thick cookies.

1. Prep the Pistachios

  • Finely grind ½ cup of pistachios in a food processor until they resemble coarse almond flour.

  • Roughly chop another ½ cup pistachios to fold into the dough later.

2. Cream the Butter and Sugars

  • In a large bowl, beat together:

    • 1 cup unsalted butter (softened)

    • ¾ cup packed brown sugar

    • ½ cup granulated sugar

  • Beat for 2–3 minutes until light and fluffy.

3. Add Eggs and Vanilla

  • Mix in:

    • 1 large egg

    • 1 large egg yolk

    • 1 tsp vanilla extract

Beat until well combined.

4. Add Dry Ingredients

  • In a separate bowl, whisk together:

    • 2¼ cups all-purpose flour

    • ½ tsp baking soda

    • ½ tsp salt

    • Ground pistachios

Gradually add dry ingredients to wet, mixing until combined.

5. Fold in the Good Stuff

  • Fold in:

    • ½ cup chopped pistachios

    • Optional: ¾ cup white chocolate chips or chunks

6. Scoop and Bake

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment.

  • Scoop dough into 2-tablespoon-sized balls (a medium cookie scoop works great).

  • Space 2 inches apart on the sheet.

  • Bake for 10–12 minutes, or until edges are golden and centers look slightly underbaked.

7. Cool

  • Let cookies cool on the baking sheet for 5 minutes before transferring to a rack. They’ll firm up as they cool but stay soft and chewy in the middle.

Tips, Variations, and Substitutions

Tips for Perfect Texture

  • Don’t Overbake: Pull the cookies when the centers still look soft—they’ll finish setting as they cool.

  • Use Room-Temp Butter: Creams better and ensures even texture.

  • Scale for Uniform Cookies: A cookie scoop guarantees even baking.

Variations

  • White Chocolate + Cranberry: Add tart dried cranberries for holiday flair.

  • Salted Pistachio Topping: Sprinkle flaked sea salt or extra chopped pistachios on top before baking.

  • Pistachio-Lime: Add ½ tsp lime zest for a citrusy twist.

Substitutions

  • Gluten-Free: Use a 1:1 gluten-free baking flour mix.

  • Egg-Free: Substitute ¼ cup unsweetened applesauce per egg or use flax egg (1 tbsp flaxseed + 2.5 tbsp water).

  • Dairy-Free: Use vegan butter and dairy-free white chocolate chips.

Serving Ideas & Occasions

These cookies are a unique twist on traditional chocolate chip or sugar cookies, and they shine in any setting.

Serve With:

  • Afternoon Tea or Coffee: Their nutty richness pairs beautifully with a warm drink.

  • Holiday Cookie Platters: Stand out among the sugar and chocolate cookies.

  • Gifting: Wrap in parchment and twine for a rustic and thoughtful edible gift.

  • Dessert Boards: Pair with dried fruit, dark chocolate, and mini cakes.

Great For:

  • Holiday baking

  • Baby showers or bridal showers

  • Spring and Easter desserts

  • Cookie swaps

  • Weekend baking therapy

Nutritional & Health Notes

These cookies may be indulgent, but they offer some nutritional perks from the pistachios.

Pistachio Benefits:

  • Rich in fiber, healthy fats, and plant-based protein

  • Packed with vitamin B6, antioxidants, and potassium

  • Lower on the glycemic index than other cookies

Estimated Nutrition (Per Cookie, ~24 cookies total)

  • Calories: ~190

  • Fat: 11g

  • Carbohydrates: 20g

  • Protein: 3g

  • Sugar: 12g

  • Fiber: 1g

FAQ: Soft & Chewy Pistachio Cookies

1. Can I make these ahead of time?

Yes! The dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Scoop into balls and freeze on a tray before storing in a freezer bag.

2. Can I use almond flour instead of ground pistachios?

You can, but you’ll lose some pistachio flavor. It’s better to grind real pistachios for authentic taste and texture.

3. Do I need to chill the dough?

Not necessary, but chilling for 30–60 minutes will yield a thicker, bakery-style cookie that spreads less.

4. How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. For extra freshness, place a slice of bread in the container to keep them soft.

5. Can I make them smaller or larger?

Yes! Adjust baking time accordingly—smaller cookies may take 8–9 minutes, while larger ones need up to 13 minutes.

6. What’s the best type of pistachios to use?

Use unsalted, roasted, shelled pistachios. If using salted, reduce the added salt in the dough by ¼ tsp.

7. Can I make these vegan?

Yes! Use vegan butter, flax eggs (1 tbsp flaxseed + 2.5 tbsp water), and dairy-free white chocolate chips if adding.

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