Soft & Chewy Pistachio Cookies – Buttery, Nutty, and Irresistible

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If you’re a pistachio lover, these Soft & Chewy Pistachio Cookies are about to become your new favorite treat. Buttery, melt-in-your-mouth cookies packed with roasted pistachios and a hint of almond flavor, these cookies are rich, slightly nutty, and full of texture.

Unlike crisp or cakey cookies, this recipe yields tender, chewy centers with golden edges—thanks to the perfect ratio of fat and moisture. With or without white chocolate chips, they’re perfect for cookie swaps, holiday platters, or just an afternoon indulgence. No food coloring or boxed pudding mix needed—just real pistachios and pantry staples for a truly homemade feel.

Ingredients Overview

Each ingredient is carefully chosen to create a chewy, flavorful cookie with pistachio flavor in every bite.

Dry Ingredients

  • All-purpose flour: The base structure for chewy cookies.

  • Baking soda: Helps the cookies spread slightly and stay soft.

  • Salt: Enhances all the other flavors, especially the pistachios.

Wet Ingredients

  • Unsalted butter (softened): Provides richness and helps achieve that soft, tender texture.

  • Brown sugar: Adds moisture and deepens the flavor—key for chewiness.

  • Granulated sugar: Balances sweetness and helps create a slightly crisp edge.

  • Egg + egg yolk: The extra yolk adds richness and softness.

  • Vanilla extract: A warm base flavor that pairs beautifully with nuts.

  • Almond extract (optional but recommended): Enhances the pistachio flavor subtly.

Add-Ins

  • Roasted pistachios (unsalted or lightly salted): Chopped for even distribution and texture.

  • White chocolate chips (optional): Add a creamy sweetness that complements the nutty flavor.

  • Chopped dark chocolate or dried cranberries (optional): For more grown-up, gourmet variations.

Step-by-Step Instructions

1. Prep the Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roughly chop the pistachios and set aside.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Cream the Butter and Sugars

In a large mixing bowl (or stand mixer), beat the softened butter, brown sugar, and granulated sugar on medium-high for 2–3 minutes until light and fluffy.

Add the egg, egg yolk, vanilla extract, and almond extract (if using). Beat until smooth and creamy.

3. Mix and Fold

Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined—don’t overmix.

Fold in the chopped pistachios and any optional add-ins like white chocolate chips.

4. Scoop and Bake

Use a cookie scoop (or spoon) to scoop dough into 1.5 to 2 tablespoon balls. Place on the prepared baking sheets, spacing about 2 inches apart.

For prettier tops, press a few extra pistachio pieces or chocolate chips onto each dough ball.

Bake for 9–11 minutes, until the edges are just golden and the centers look slightly underbaked.

Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

They will firm up as they cool while staying soft and chewy inside.

Tips, Variations & Substitutions

Pro Tips

  • Don’t overbake: The centers should look slightly underdone when you pull them out.

  • Use room temperature butter: Cold butter won’t cream properly, affecting texture.

  • Chill the dough if it’s very soft or you want thicker cookies. 30 minutes is enough.

Flavor Variations

  • Pistachio + White Chocolate: A classic sweet-salty combo.

  • Pistachio + Dark Chocolate: Richer flavor with less sweetness.

  • Pistachio + Cranberry: A festive, tangy twist perfect for holidays.

  • Pistachio + Orange Zest: Adds a light citrus aroma that’s fresh and fragrant.

Ingredient Substitutions

  • Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). Results may vary slightly in texture.

  • Vegan: Substitute with plant-based butter and flax eggs, though the texture will be less chewy.

  • Nut allergy: Replace pistachios with pumpkin seeds or sunflower seeds if needed.

Serving Ideas & Occasions

These cookies are perfect for:

  • Holiday cookie trays

  • Tea parties or brunch spreads

  • Gifting in treat boxes or jars

  • After-school snacks

  • Freezer stash desserts

Serve with:

  • A glass of almond milk or oat milk

  • Hot coffee or chai

  • A dollop of Greek yogurt for a sweet protein-packed dessert

They also freeze well—make a double batch and save some for later!

Nutritional & Health Notes

These cookies are:

  • Made with real pistachios – high in healthy fats, fiber, and antioxidants

  • Lower in sugar than store-bought pistachio cookies if you reduce the add-ins

  • Easy to portion – the smaller size helps with mindful indulgence

Estimated per cookie (1 of 24 small cookies):

  • Calories: ~150

  • Fat: ~9g

  • Carbs: ~16g

  • Protein: ~2g

Use less sugar or dark chocolate for a lighter option.

FAQs

Q1: Can I use pistachio pudding mix?

A1: This recipe doesn’t require it! Using real pistachios and almond extract gives a more natural flavor without artificial ingredients or coloring.

Q2: Do I have to chill the dough?

A2: It’s optional. The cookies bake fine without chilling, but chilling the dough for 30–60 minutes will give you thicker, puffier cookies with richer flavor.

Q3: Can I freeze the dough?

A3: Yes! Scoop into balls and freeze on a tray. Once frozen, transfer to a freezer bag and bake straight from frozen—just add 1–2 extra minutes to bake time.

Q4: Can I use salted pistachios?

A4: You can. Just reduce the added salt in the dough slightly so it doesn’t get overly salty.

Q5: How long do they stay fresh?

A5: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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