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5 from 8 votes

Pistachio Cookies Recipe

These soft and chewy pistachio cookies are easy to make, and you need just a few ingredients. They are loaded with chocolate chunks and chopped pistachios for extra flavor. The taste and color are all-natural from ground pistachio. No artificial color or pudding mix is used. These cookies are a showstopper and crowd feeder. Be prepared to get asked for the recipe all the time.
Prep Time25 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate pistachio cookies recipe, how to make pistachio cookies, pistachio cookies
Servings: 16 cookies
Calories: 203kcal


  • cup green peeled pistachio kernels (raw shelled pistachios)*
  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup roasted, salted pistachios, roughly chopped
  • ½ cup semi-sweet chocolate chunks or chips


  • Slowly grind the pistachios in a food processor by only pulsing once, then pause, pulsing once, pause, and so on. If processed too fast, the nuts get too warm and turn into a paste. You need ½ cup of ground pistachio in total.
  • In a medium bowl, combine the flour, ½ cup ground pistachio, cornstarch, baking soda, and salt and set aside.
  • In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter, sugar, and brown sugar on medium-high speed until creamy, 2-3 minutes. Add the egg and vanilla extract and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on medium-low speed just until combined, about 30-60 seconds. Add the chopped pistachios and chocolate chunks, if used, and mix just until well distributed. Cover and chill for 1-2 hours.
  • Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  • Scoop 16 equal-sized balls of cookie dough (2 tablespoon / 45g each cookie), roll into balls, and place them 4 inches (10cm) apart on the prepared baking sheets. Bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the centers look underbaked, pale, and puffy.
  • Remove from the oven and let cool for 5-10 minutes. They continue baking on the baking sheets. Once they are firm enough to move, transfer them to a cooling rack and let cool completely. They stay fresh and soft for up to 4 days when stored in an airtight container at room temperature. You can freeze them for up to 3 months.



*You need ½ cup (65g) of ground pistachio for the dough in total. So depending on the size of the pistachios used, you may need more or less than ⅓ cup of whole pistachio kernels. You can also buy ground pistachios or pistachio flour and use this instead.


Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 117mg | Fiber: 1g | Sugar: 15g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg