Chocolate Pistachio Cookies

Name: Chocolate Pistachio Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1/2 cup chocolate chips; 1/2 cup chopped pistachios

Highlighted under: Baking & Desserts

I’m excited to share my Chocolate Pistachio Cookies recipe with you! These delightful cookies are a perfect blend of rich chocolate and crunchy pistachios that create an irresistible treat. I crafted this recipe after a recent culinary experiment where I combined my love for chocolate with the unique flavor of pistachios. These cookies are soft, chewy, and just the right amount of sweet. Plus, they’re incredibly easy to make, making them a great option for both casual snacking and special occasions.

Created by

Madeline Archer

Last updated on 2026-01-13T05:01:10.460Z

When I first made these Chocolate Pistachio Cookies, I knew I struck gold. The contrast of dark chocolate with the nutty flavor of pistachios transcends the typical cookie experience. I experimented a few times with ratios before landing on the perfect blend that doesn’t overpower any flavor.

Using high-quality chocolate and freshly chopped pistachios truly elevates these cookies. I found that chilling the dough for even 10 minutes made a significant difference in texture, leading to cookies that are perfectly chewy on the inside while having a subtle crisp on the outside.

        Why You'll Love These Cookies
        Rich chocolate flavor paired with crunchy pistachios
Easy to make with simple ingredients
Perfect for sharing or enjoying as a personal treat

      

The Magic of Mixing Flavors

Combining chocolate and pistachios creates a unique flavor profile that many may not immediately consider. The rich, deep flavor of cocoa works harmoniously with the subtle nuttiness of the pistachios, offering a delightful contrast that elevates the cookie experience. When biting into a cookie, you'll first taste the smooth chocolate, followed by the satisfying crunch of pistachios, making each bite a journey of textures and flavors.

The balance of sweetness in these cookies is also essential. Using brown sugar not only enhances the sweetness but also adds a slight caramel note, which complements the chocolate beautifully. If you want to tweak this recipe to reduce sugar, consider using coconut sugar as an alternative, but keep in mind the flavor profile may change slightly.

Perfecting the Cookie Texture

Achieving the ideal cookie texture requires attention during the mixing process. When you cream the butter and sugar, make sure it becomes light and fluffy, which usually takes about 3 minutes. This step incorporates air, leading to a tender, chewy cookie rather than a dense one. Overmixing the dough after adding the flour can result in tougher cookies, so mix until just combined for the best outcome.

When baking, pay close attention to the edges of the cookies; they should appear set while the centers remain soft. This phenomenon occurs because the cookies continue to cook after being pulled from the oven. If you prefer a firmer cookie, you might leave them in for an additional minute, but exercise caution as they can quickly shift from soft to dry.

Ingredients

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 cup chopped pistachios

Mix these ingredients well for a delicious cookie dough!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3 minutes.

Combine the Mixtures

Add the egg and vanilla extract to the butter mixture and beat well. Gradually mix in the dry ingredients until combined.

Add Chocolate and Pistachios

Fold in the chocolate chips and chopped pistachios gently until evenly distributed.

Shape and Bake

Drop spoonfuls of the dough onto the prepared baking sheet, spaced a couple of inches apart. Bake for 10 minutes, or until the edges are set.

Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your freshly baked Chocolate Pistachio Cookies!

Pro Tips

For an extra touch, drizzle melted chocolate over the cooled cookies or sprinkle with sea salt before baking.

Storing and Freezing

These Chocolate Pistachio Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, consider freezing them. To freeze, place the baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. This method helps prevent them from sticking together, allowing you to enjoy them one at a time.

If you're freezing the cookies, they can last up to three months in the freezer. When you're ready to enjoy a cookie, simply let it thaw on the counter for about 10-15 minutes, or if you prefer a warm cookie, pop it in the microwave for about 10-15 seconds.

Variations to Try

Feel free to get creative with this recipe by adding different mix-ins. Dried fruits like cherries or cranberries can add a sweet-tart flavor that contrasts nicely with the chocolate. Alternatively, you could use white chocolate chips for a variation in sweetness, creating a delightful twist on the original recipe.

If you're looking for a healthier option, you could substitute half of the all-purpose flour with almond flour, enhancing the nutty flavor and adding moistness to your cookies. Just adjust your baking time slightly because almond flour can yield faster-baking results.

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Absolutely! Walnuts or almonds would work great as substitutes.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to 5 days.

→ Can I freeze the cookie dough?

Yes, you can freeze the dough for up to three months. Just thaw in the fridge before baking.

→ What type of chocolate should I use?

I recommend using good quality dark chocolate chips for the richest flavor.